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.
- 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
- 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.
- Heat the broiler and put the chicken under the broiler for 15 minutes (turn twice) or until done.
- 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.
- Preheat the oven to 350F.
- 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:
- With your fingers press down the seams of the dough. Scoop the filling on the dough like this:
- 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.
- Bake for 25 minutes and you’re done!!!
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!
Thanks for the great recipe! For more tasty ideas, visit her at: