Snack Cake “Napoleon” with Chicken and Mushrooms
by Editorial Staff
Snack cake “Napoleon” with chicken and mushrooms is an original hot appetizer that guests will be delighted with. This beautiful treat turns out to be very satisfying, combining the rich multifaceted taste of mushrooms with onions and the tenderness of chicken meat.
Cook: 2 hours
Servings: 8
Ingredients
- Yeast-free puff pastry – 1 kg
- Chicken thighs – 500-600 g
- Champignons – 300 g
- Eggs – 3 pcs.
- Hard cheese – 100 g
- Onions – 150 g
- Mayonnaise – 170 g
- Vegetable oil – 1-2 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- We prepare products for making Napoleon snack cake with chicken and mushrooms. In the cooking process, we need parchment paper.
- Rinse chicken thighs and fill with water. Boil over medium heat until tender (25-30 minutes). Let it cool.
- Pour the eggs with water and boil them hard (8 minutes after boiling). Cool in cold water.
- We turn on the oven to heat up to 180 degrees. Divide the dough into 7 equal parts.
- We roll each part of the dough into a layer 2-3 mm thick.
- Using a lid or plate, we cut out round blanks for cake layers. The dia of my lid is 22 cm.
- Sprinkle a baking sheet with flour and spread the cakes on it. We prick them with a fork. We also put the dough trimmings on a baking sheet. We send to the oven for 20 minutes. We also bake the rest of the cakes.
- Let all the cakes cool completely.
- Grind the cuttings by hand into crumbs.
- Peel the onion and cut it into half rings.
- Fry the onions in a frying pan in vegetable oil until transparent.
- We wash the mushrooms and cut into small pieces.
- Put the mushrooms in a pan with onions, salt, pepper and simmer until all the liquid evaporates. Leave to cool.
- Remove the skin from the chicken thighs and free them from the bone. Cut the chicken into small pieces.
- We peel the eggs and rub them on a coarse grater.
- Put the first cake on a plate, put a net of mayonnaise on top.
- Next, lay out half of the chicken meat and cover it again with a mayonnaise mesh.
- Cover with a second cake layer, press lightly. We spread half of the mushrooms and onions and add mayonnaise.
- Next – the third cake, mayonnaise and half the eggs. Salt and again make a mesh of mayonnaise.
- Then we repeat the layers using the remaining cakes and filling ingredients. Cover with the last cake. Align the edges of the snack cake with a knife.
- Grease the top crust and sides of the snack cake with mayonnaise. We turn on the oven to heat up to 180 degrees.
- Rub the cheese on a coarse grater.
- Sprinkle the sides of the cake with crumbs (we do not use all of them). Sprinkle the top crust with cheese.
- Put the cake on a baking sheet lined with parchment paper and put it in the oven for 15 minutes.
- Sprinkle the top of the finished snack cake with the remaining crumbs.
- While the “Napoleon” snack cake with chicken and mushrooms is still hot, cut it into portions and serve.
Bon Appetit!
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