| Cook Time | 60 minutes |
| Servings |
Ingredients
- 6 pieces Chicken fillet
- 2 pieces Chicken eggs large
- 3 teaspoons Mustard
- 3 tablespoons Greens onion and dill
- 2 tablespoons Mayo
- 1 tablespoon Vegetable oil
- 400 gram Puff pastry
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Beat off the bird fillet, add salt and pepper.
- Brush with mustard ( the one you like).
- For pancakes, lightly beat the eggs, add salt, mix with finely chopped herbs and bake in a greased frying pan. Even a pancake pan with a non-stick coating, I smeared, because the pancakes are very tender, I was afraid to break when turning, but everything worked out. The diameter of the pan is about 26-27 cm. it Turned out two pancakes. Cut them into three segments.
- Spread the pancakes on the prepared fillet, roll up the roll. If necessary, fasten with skewers and spread in a greased form. Top with mayonnaise and bake for 20 minutes at a temperature of 200 *C.
- Roll out the puff pastry, divide it into the desired number of rectangles and wrap the slightly cooled rolls in them. Spread on a sheet lined with baking paper. Continue to bake at the same temperature until Golden brown.
- Bon Appetit!
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