Veal or Chicken Ham and Sausage Bundle Feuilleton De Veau
Indulge in the ultimate savory delight with this Veal or Chicken Ham and Sausage Bundle Feuilleton De Veau, a showstopping dish perfect for special occasions or an elevated dinner. This recipe features tender veal or chicken breasts layered with thinly sliced ham, a flavorful sausage filling, and a garlicky spinach mixture, all encased in golden, flaky puff pastry. The rich combination of textures and flavors is sealed with a glossy egg wash and finished with a buttery parsley glaze for a gourmet touch. Serve these elegant pastry bundles warm alongside a crisp green salad or roasted veggies for a complete meal that’s as impressive as it is delicious. Bursting with French-inspired flair, this dish is your next go-to for creating unforgettable dining experiences.
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Recipe Information
Ingredients
- 4 pieces Veal or chicken breasts
- 4 slices Thinly sliced ham
- 200 grams Sausage (mild or spicy, based on preference)
- 2 Puff pastry sheets
- 150 grams Fresh spinach leaves
- 2 tablespoons Butter
- 2 Garlic cloves, minced
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons All-purpose flour (for rolling pastry)
- 2 tablespoons Milk
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the veal or chicken breasts with salt and black pepper on both sides.
In a skillet, melt 1 tablespoon of butter over medium heat. Add the spinach and minced garlic, cooking until the spinach is wilted. Remove from heat and let it cool slightly.
Spread the puff pastry sheets on a lightly floured surface and cut each sheet into two equal squares, resulting in four squares total.
Place one slice of ham on top of each pastry square. Spread a small amount of the cooked spinach mixture on top of the ham.
Remove the casing from the sausage if necessary and form it into a small patty or roll that fits the size of the veal or chicken breast. Place the sausage on top of the spinach layer.
Lay a seasoned veal or chicken breast on top of the sausage. Carefully fold the puff pastry around the layers, sealing the edges tightly to form a bundle. Ensure there are no gaps for the filling to escape during baking.
In a small bowl, whisk one egg with 2 tablespoons of milk to create an egg wash. Brush the outside of each pastry bundle with the egg wash to give it a golden, glossy finish when baked.
Place the bundles on the prepared baking sheet and bake for 35-40 minutes, or until the pastry is golden brown and puffed.
While the bundles are baking, melt the remaining tablespoon of butter and stir in the chopped parsley. Brush the parsley butter over the baked bundles for added flavor and presentation.
Let the bundles rest for 5 minutes after removing them from the oven. Serve warm with a side of your choice, such as a simple green salad or roasted vegetables.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 986 mg | 329% | |
| Sodium | 6236 mg | 271% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.6 g | ||
| Protein | 194.6 g | 389% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 378 mg | 29% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2953 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
