Perfect appetizer for your tables, these chicken pouches can also stand at a party buffet. But also for a light meal or brunch with green salad. CORVERSE The ingredients give 15 medium pouches and you can serve them with yoghurt sauces, mixing in yogurt, a little lemon zest and olive oil. What you should be careful not to open both packages simultaneously with the crust leaves. Also, because the leaves are very thin, they are easily dried when exposed to air and then crushed when we close our pouches, we make sure to cover with a slightly wet kitchen towel, the leaves, while working with the rest. DEPENDATION Puddles with chicken in crust leaf Materials: 2 packs crust sheet 600 grams chicken thigh fillet 2 tablespoons olive oil 1 onion 150 grams tomatoes 100 grams feta 1 egg 2 tablespoons toast grated 1 tablespoon finely chopped olive oil for the leaves Salt – Freshly ground pepper Execution: Preheat the oven to 200 degrees in the air. Finely chop the onion and then the tomatoes and place in a small colander to drain the excess liquids. Cut into very small pieces the filleted chicken thighs. Sauté them in an anti-stick pan over a high heat with 2 tablespoons olive oil. Add the chopped onion to sauté until the chicken is well coloured and seasoned. When the chicken is ready, remove it from the pan, in a bowl and add the chopped tomatoes, feta cheese, thick with our hands, egg, toast and chopped oregano. Mix well. Spread 3 crust leaves on our bench, oil them, cut them in half and each part back in half, place 3 leaves, place them on top of each other cross and place a spoonful of soup, filling and closing in a pouch, gently turning the leaves. Place the pouches on a shallow baking pan, lined with non-stick paper and bake for about 20 minutes.
Chicken pouches, tomatoes and feta cheese
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