Enjoy This Recipe Courtesy of Chef Les Kincaid
Curried Chicken Matchsticks
1 pound chicken breast, all skin and bones removed, diced into 1/4-inch
1/2 cup dry white wine
Several herb sprigs: (tarragon, thyme, and bay leaf)
1/2 teaspoon kosher salt
2 tablespoons curry powder
1/2 cup mayonnaise
1/4 cup chopped chives
Kosher salt and black pepper to taste
1 pound puff pastry sheets, unbaked
In a pot over medium heat, place chicken and wine. Bring to slow boil and skim. Add herbs and salt, and continue cooking for 12 minutes. Add curry and cook 3 minutes more. Allow the mixture to cool slightly. Discard herb sprigs.
Place solids from chicken mixture in food processor. Pulse while adding 1/2 remaining liquid. Continue to pulse until a fine paste forms. Refrigerate to chill completely. Add mayonnaise and chives, and season with salt and pepper.
Lay out sheets of pastry. Spread with curried chicken paste. Wet the edge of the pastry with water, cover with second sheet of pastry and seal edges. With a very sharp knife, cut into 1/2-inch by 3-inch pieces. Lie on cookie sheet and freeze until needed.
Preheat oven to 375 degrees. Brush frozen matchsticks with simple egg wash of 1 egg beaten with 3 tablespoons of water. Bake matchsticks for 15 to 18 minutes. Serve hot.
Yield: 45 to 60 pieces