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🍽️ Potato and Chicken Pastries with Egg

418 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-cooking potatoes
• Salt
• 300 g chicken breast fillet
• 400 ml poultry broth
• 1 onion
• 1 tsp turmeric
• 4 tbsp olive oil
• 2 eggs
• 0.5 untreated lemon (juice and zest)
• Pepper
• Olive oil (for the molds)

Instructions

1. 1. Peel the potatoes.
2. 2. Place the peeled potatoes in salted water.
3. 3. Cook the potatoes for about 30 minutes until tender.
4. 4. Rinse the chicken breast fillet under running water.
5. 5. Add the chicken breast fillet to the boiling chicken broth.
6. 6. Let the meat cook covered on low heat for about 10 minutes.
7. 7. Preheat the oven to 320 degrees Fahrenheit (200 degrees Celsius) for top and bottom heat.
8. 8. Peel the onion.
9. 9. Dice the onion finely.
10. 10. Drain the cooked potatoes.
11. 11. Let the potatoes steam dry for a moment.
12. 12. Mash the potatoes with a fork.
13. 13. Let the cooked chicken breast fillet drain.
14. 14. Let the meat cool down briefly.
15. 15. Finely chop the chicken breast fillet.
16. 16. Mix the chopped chicken with the potatoes.
17. 17. Add the diced onion to the potato-chicken mixture.
18. 18. Sprinkle a pinch of turmeric over the mixture.
19. 19. Add the oil.
20. 20. Add the eggs.
21. 21. Mix all ingredients thoroughly.
22. 22. Grate the lemon zest.
23. 23. Squeeze the lemon juice.
24. 24. Season the mixture with the lemon zest.
25. 25. Season the mixture with the lemon juice.
26. 26. Season the mixture with salt.
27. 27. Season the mixture with pepper.
28. 28. Brush four ramekins (each approx. 250 milliliters) with oil.
29. 29. Fill the potato-chicken mixture into the greased ramekins.
30. 30. Bake the pastries for about 25 minutes in the oven.
31. 31. Bake the pastries until they are golden brown.
32. 32. Turn out the pastries from the ramekins.
33. 33. Serve the pastries.

Nutrition per serving

• kcal: 418
• Protein: 29 g · Fett/Fat: 26 g · Carbs: 18 g