Meat pun with chicken and beef
8 servings
160 minutes
Meat pun made of chicken and beef is a refined dish of French cuisine, where the delicate interplay of textures and flavors creates a harmonious symphony. Historically, this recipe emerged as a tribute to the tradition of combining different types of meat, reflecting the French love for gastronomic experiments. Juicy chicken cutlets, tender potatoes, aromatic artichokes, and spicy béchamel sauce are wrapped in puff pastry, forming an appetizing crust. The beef used as a base adds rich flavor to the dish and makes it particularly hearty. It is an ideal choice for a festive dinner or elegant lunch that impresses with its exquisite appearance and rich bouquet of aromas. The meat pun delights the eye and fascinates the taste buds, reminding us that true culinary art is about balance and harmony among ingredients.
1
Cut the chicken into pieces and grind it together with bread soaked in milk (0.5 cup) and slightly squeezed. Add salt, pepper, finely chopped marjoram, and parsley. Mix well.
- Chicken breast: 450 g
- White bread: 2 pieces
- Milk: 300 ml
- Salt: to taste
- Ground black pepper: to taste
- Marjoram: 1 tablespoon
- Chopped parsley: 3 tablespoons
2
Form small patties from the chicken mass, slightly larger than an olive, and fry in a pan with butter and salt for 2-3 minutes.
- Butter: 50 g
- Salt: to taste
3
Clean the artichokes and slice them thinly. Cut the leek into thin rings and sauté the vegetables in olive oil for 6-7 minutes.
- Artichokes: 2 pieces
- Leek: 1 piece
- Extra virgin olive oil: 3 tablespoons
4
Peel the potatoes and slice them into thin rounds.
- Potato: 250 g
5
For the béchamel sauce, heat milk with sour cream. In another pot, sauté finely chopped shallots in butter (40 g). Add flour, warm milk with sour cream, and mix well. Bring to a boil while stirring constantly, then turn off.
- Milk: 300 ml
- Sour cream 35%: 200 g
- Shallots: 1 piece
- Butter: 50 g
- Wheat flour: 40 g
6
Take a deep oval baking dish. Lay thinly sliced beef on the bottom, covering the sides slightly over the edges. On top, add a layer of potatoes, artichokes, and béchamel. Cover with a layer of beef, artichokes, béchamel, chicken cutlets, potatoes, béchamel, artichoke and finish with a final layer of beef.
- Beef: 500 g
- Potato: 250 g
- Artichokes: 2 pieces
- Sour cream 35%: 200 g
- Chicken breast: 450 g
7
Wrap the edges of the meat inward and coat with béchamel sauce. Grease the baking foil with butter and cover the dish. Place in the oven for 40 minutes at 175 degrees. Let the meat preparation cool.
- Sour cream 35%: 200 g
- Butter: 50 g
8
Beat the egg with water (1 tablespoon). Cut an oval from the rolled dough, brush the edge that will touch the dish. Cover the meat filling — the edges of the dough should be folded up. Brush the surface of the dough with egg.
- Egg yolk: 1 piece
- Milk: 300 ml
- Puff pastry: 460 g
9
Use the remaining dough to decorate the dish, brush with egg, and sprinkle with coarse salt. Make decorative cuts and holes in the dough to prevent it from puffing up and detaching from the edges while baking. Place back in the oven at 180 degrees for 40 minutes.
- Egg yolk: 1 piece
- Salt: to taste