Sunday, 17 May 2015

Savoury brioches and rolls with chicken and vegetable filling...and a pie too.


These chicken and vegetables brioches/rolls/pies are very convenient for a picnic, as a Ramadan starter or even part of a buffet if you have guests coming over. They can be made ahead and heated when needed. You can also shape them and freeze them unbaked (yes, freezer-friendly).




Depending on my mood, I like to vary the flavouring, so sometimes it's Moroccan, sometimes it's with Indian twist..The base is roughly the same.

Instead of making chicken and vegetable bites, you could use ground beef/chicken/turkey, sliced sausages, shrimp or calamari. I also make them using chopped cold cuts. The options are unlimited.




I like to serve this to my family, especially those who are not into vegetables.

I know it's about savoury brioches in this post but I use the same filling except with puff pastry, ouarka or phyllo sheets..So if you are not into bread making, just get anything read-made to wrap this filling.




Ingredients
Serves 6 - 8 (or double if served as starters)
Prep: 25 min - Proofing: 2 hours - Baking: 20 to 35 min (depending on shape)

The dough
  • 500 g of strong bread flour
  • 30 cl water and milk (50%-50%), lukewarm
  • 80 g of butter
  • 30 g of caster sugar
  • 1 1/2 tbsp of dried instant yeast
  • 1 tsp of salt
  • 1/2 tsp of ground black pepper

Base filling
  • 400 g of carrots, julienned or grated
  • 400 g of courgettes, julienned or grated 
  • 200 g of button mushrooms, sliced (tinned are also good, drained)
  • 1 green or red pepper, chopped (optional)
  • 200 g of chicken filet, cut in small cubes or finely sliced 
  • 2 tbsps of olive oil
  • 2 tbsps of soy sauce
  • 2 tbsps of parsley, chopped
  • 3 tbps of green olives or gherkins, chopped 
  • Salt and pepper to taste
  • 80 g of hard cheese, grated (Edam, cheddar..)

For a Moroccan flavour, add
  • 1 tsp of mild harissa paste
  • 1/4 tsp cumin 
  • 1 tbsp of preserved lemons, rinds chopped

For an Indian twist, add
  • 5 curry leaves
  • 1/2 tsp of fresh ginger, grated
  • 1/2 tsp of Garam Masala powder or Madras powder
  • 1 tsp of green Thai chilis, sliced

For a Levantine twist, add
Eggwash and extras
  • 1 egg yolk
  • Cracked black pepper
  • Caraway seeds
  • Poppy seeds
  • Nigella seeds (black sesame seeds)




Preparation

Make the dough ahead of time. You can also keep it overnight in the fridge and only make the chicken pie or brioches the next day.

Make the filling

Season the vegetables on one side with salt and pepper and the chicken on the other side.

In a large frying pan, sauté the chicken in oil for a couple of minutes. Add the vegetables and stir. Sauté everything for about 5 minutes. Add the rest of the flavouring and condiments only a couple minutes before you knock off the heat. Stir.

If you are going for Indian flavours, sauté the curry leaves along with the chicken.

Set aside to cool completely and make sure this mix is well reduced (no water).

Shaping the stuffed brioches

Passed the 1st proofing time where the dough should have doubled in volume, roll the dough on itself for a couple of times to release the gas bubbles.

Roll the dough maximum 3 mm thick. Cut small circles using a round cookie cutter or a glass. Fill and bring the edges together. Pinch them and shape a ball.

Place each brioche on a baking tray, covered with baking paper. Keep at least 8 cm between each brioche.

Slightly flatten each brioche.  Cover and leave in a warm corner to proof again. I keep them for 45 min depending on the season.

Make the pie

To make the pie, roll 2 folds of dough, place the filling and top with grated cheese.  Cover and fit the 2 sides. Press a fork all around to decorate and seal. 

Egg wash, prick a few times with a fork. Bake straight away for up to 30 minutes (see baking below).

Make the rolls

Roll a  rectangle of dough 8 cm * 12 cm. Spread the filling leaving the edges clean. Roll 3/4 of the rectangle in a neat way, Make long incisions in the last 1/4 , egg wash and finish rolling, making sure they appear on top while their edges is at the bottom of the roll. 

Place all the rolls in a baking tray. Cover for 30 to 45 minutes. Egg wash and bake (see baking below).


Baking

Preheat the oven at 200 degrees C. Egg wash each brioche and rolls. prick the brioches with a fork a couple of times. Sprinkle anything you fancy: nigella seeds, caraway seeds, poppy seeds, cracked black pepper and seas salt or just grated cheese.

Making the pie
Bake brioches for about 10 min at 200 degrees then at 180 degrees C for another 10 minutes. Bake for about 30 minutes if you are making a generously filled pie.

Serve these bakes at room temperature or warm. They also make a nice picnic bite.



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