I found this recipe in the French language Metro newspaper.
- 1 medium potato
- 1 tablespoon each of olive oil and butter
- 3 shallots, cut into narrow strips
- 2 cups cooked chicken, cut in small pieces
- 1 cup chicken broth
- 1 cup dry red wine (we used a recommended substitute I found online: pomegranate juice)
- 1/4 cup coriander (we did not use that much, maybe 1 tablespoon instead)
- 1 package of puff pastry
- 200g of Camembert cheese
- 1 egg, beaten
1. Dice potato. Cook in boiling water until softened, but not too much. Drain.
2. Heat butter and oil in a pan. Roast potatoes. Add shallots, cook to soften.
3. Add chicken to pan along with chicken broth. Let reduce almost completely. Add wine (or substitute) and let reduce almost completely again. Add coriander. Salt and pepper to taste.
4. Preheat oven to 350F. Roll puff pastry out into two pieces (we made four). Split the chicken mixture over the pastry puff pieces, in one corner. Cover with cheese. Wet the edges of puff pastry with the egg and fold each over into a triangle. Egg wash top and bake 20 min.
Verdict: I admit to being a little nervous about the taste because of the juice that we substituted. The juice gave the potatoes quite an interesting colour. But it was delicious. I would have maybe liked to potatoes to be a little crispier and maybe would have just cooked them in the pan, but that’s just my taste.