Stuffed Braid

Stuffed Braid

 

INGREDIENTS:

100 Grams of Gourmet Rio Mar Mole
½ Kilogram of Puff pastry Dough   
1 Chicken Breast  
½ Onion
1 Piece of Garlic    
1 Cup of Chicken Broth  
Salt to Taste   .

Cook the chicken breast, together with the onion, garlic, and salt in water until tender.  Remove from heat and allow to cool down.  Shred the chicken breast.  

Mix the Gourmet Mole with one cup of chicken broth (where the chicken breast was cooked), in a saucepan.  Cook over low heat, stirring until a thick sauce is formed.  Add the shredded chicken and cook it for two more minutes.  Let it cool.  

Extend the puff pastry dough to form a rectangle measuring 50 cm by 25 cm.  Along the longer sides of the rectangle, at an angle, make cuts 15 cm long and 3 cm wide; they will be used to form a braid with the dough.  Spread the filling uniformly along the central part of the rectangle, making sure that it does not go over the cuts that you made along the sides.

Once you finish putting the filling on the dough, take one of the cuts from the right hand side and fold it over to the left hand side; take one of the cuts from the left hand side and fold it over to the right hand side.  Repeat the operation until you finish with all the cuts in the rectangle; the dough will look like a braid.  

Bake at 250°C until the puff pastry is golden brown. Take it out of the oven and slice into as many portion as desired.  It tastes better when eaten hot.  Serve with vegetables or a salad.     Bon Appetit!!!!

 

 

 

Stuffed Braid