Smoked Chicken and Pastry

 

By Hanneke Eerden, Contributing Author

Let’s talk about chicken: I like chicken. Or actually, I love chicken! And you know what’s my favorite chicken? That’s a smoked bird, from the barbecue of course. But for this recipe I only had one small chicken breast to smoke so I thought: “ let’s smoke this one in a different way”.  Let’s do a smoked chicken and pastry.

Finally I had an “excuse” to use my stove top smoker again! I hadn’t used that one much lately, because I’m addicted to my Weber. But for small amounts fish/meat/cheese etc. a stove top smoker is perfect! So after some dusting and cleaning, I was ready to get started… Important to know when you’re using this method, is never use too much wood chips. You might be tempted to throw in a pile of wood chips, but really, that’s not going to work. A small amount like 2 tablespoons is more than enough.

The recipe I’m presenting you is a versatile recipe. Versatile with the ingredients (I’ve already made 5 different recipes of it so far, and there’s no end!) but you can serve this as an appetizer when you’re throwing a party (although you don’t need a party as an excuse for this!), or it could even be your dinner on a casual Friday for instance. Or do like I did, it was my late night snack for a Sunday evening.

You’re ready to get smoking?? Follow me!

This recipe provides 6 pieces, you can easily double it, but if you want more than 12 pieces you have to make two (or more) of these rings.

Ingredients

• 1 small chicken breast
• 2 tablespoons dark soy sauce
• 1/2 teaspoon sesame oil
• 1 tablespoon ginger syrup
• Black pepper
• cherry wood chips
• 1 package crescent rolls (providing 6 rolls)
• 1 1/2 cup spinach, defrosted, well drained (squeeze out all the liquid!)
• 5 big mushrooms, cleaned and chopped
• 1/4 cup shredded mozzarella cheese
• 1/4 cup chopped red bell pepper
• 1/4 cup mayonnaise
• 1 teaspoon smoked paprika powder
• 1 cup shredded Gouda cheese
• egg white
• Salt, pepper

Directions

1. Marinade the chicken for 15 minutes in soy sauce, sesame oil, ginger syrup and pepper. In the meantime get the stove top smoker ready. Smoke the chicken for 5 minutes, and put it on a plate.
2. Heat the broiler and put the chicken under the broiler for 15 minutes (turn twice) or until done.
3. Cut the chicken into cubes and in a large bowl, mix it with the spinach, mushrooms, both cheeses, mayonnaise, paprika powder, bell pepper, salt and pepper.
4. Preheat the oven to 350F.
5. Line a baking tray with parchment paper and roll out the crescent rolls. Cut them into 6 triangles and arrange them on the baking tray like this:



6. With your fingers press down the seams of the dough. Scoop the filling on the dough like this:
7. Fold the points of the triangle over the filling and fold them underneath the ring. Brush with some egg white and sprinkle some grated Gouda cheese over it.
8. Bake for 25 minutes and you’re done!!!

Look at all that tasty goodness!

As always – Bon appétit

Meet Hanneke Eerden, from The Netherlands.
After years of cooking, grilling, baking and reading other people’s blogs, I thought “why not start my own blog??” And I did, in 2010, but already after a short period of time, a blog wasn’t enough, and I started my own website. It’s not my goal to publish or come up with fancy and difficult recipes: just good and delicious food with an international twist! Straight from my plate to yours!

Editor’s Comment:
Thanks for the great recipe! For more tasty ideas, visit her at:

The Dutchess Cooks