Puff Pastries with Poultry Rillettes and Crunchy Raw Vegetables

Name: Puff Pastries with Poultry Rillettes and Crunchy Raw Vegetables
Prep time: 20 min
Total time: 20 min
Yield: 4 Portionen
Ingredients: 160 grammes Casserole roasted chicken rillettes; 150 grammes Kohlrabi; 1 piece Green apple; 0.5 piece Juice of half a lemon; 1 c. à café Honey; 2 c. à soupe Xérès vinegar; 3 c. à soupe Coconut oil

Appetizers

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Cook Time

20 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Puff Pastries with Poultry Rillettes and Crunchy Raw Vegetables is ready in 20 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These puff pastries with poultry rillettes and crunchy raw vegetables are a fresh and tasty appetizer, perfect for a cocktail party or a summer brunch. I love the combination of creamy rillettes with the crunch of kohlrabi and the slight acidity of green apple. A touch of honey and Xérès vinegar add an irresistible sweet and sour touch. It's quick to prepare and always a guaranteed success with my guests. You can vary the raw vegetables according to the season and everyone's tastes. A real delight!

Ingredients (7 ingredients)

160 grammes Casserole roasted chicken rillettes
150 grammes Kohlrabi
1 piece Green apple
0.5 piece Juice of half a lemon
1 c. à café Honey
2 c. à soupe Xérès vinegar
3 c. à soupe Coconut oil

Preparation (4 steps)

Preparation of the raw vegetables

Finely cut 150g of kohlrabi and 1 green apple with a mandoline. Place the slices in a salad bowl and sprinkle with the juice of half a lemon to prevent them from browning. Mix gently.

Preparation of the sauce

Thermomix® Setting

20 sec/Speed 3

In the Thermomix bowl, add 1 teaspoon of honey, 2 tablespoons of Xérès vinegar and 3 tablespoons of coconut oil. Mix 20 Sek./Stufe 3 to emulsify the sauce.

Assembly of the mille-feuilles

Assemble the mille-feuilles by alternating a slice of apple, a little of 160g poultry rillettes, a slice of kohlrabi, and again rillettes. Continue until you obtain a mille-feuille with 3-4 layers. Use a toothpick if necessary to maintain the structure.