Call it a pastry ring. Call it a pastry wheel. Or, maybe call it a lemon chicken and spinach pastry pinwheel.

In any case, it’s savory, it’s tart, it’s moist, it’s buttery, and it’s jam-packed full of flavor.

Lemon Chicken Pastry Ring-013

Who can resist the buttery, flaky goodness of homemade crescent pastry dough?

And, who can pass up Preserved Lemons, once again?

The answer is NO ONE!

Oh, and did I mention the aromatics of fresh sage?

Try NOT to make this one.
I double dog dare you.

Lemon Chicken Pastry Ring

1 large chicken breast
juice of 1/2 lemon
1/8 tsp. lemon salt
fresh ground pepper
1 tsp. olive oil

1 cup organic cream
1 egg
juice of 1/2 lemon + zest
2 cups fresh spinach
2 Tbs. Preserved Lemons, rinsed and sliced
1 Tbs. fresh sage, minced
1/8 tsp. lemon salt
fresh ground pepper
Crescent Roll Pastry Dough** recipe below** (or store-bought pastry rolls)

Preheat the oven to 425 degrees. In a glass or ceramic baking dish, sprinkle the chicken breast with lemon juice, salt, pepper, and oil. Bake, covered, for about 40 minutes, or until the chicken juices run clear.
Once the chicken is cool enough to handle, transfer to a medium bowl and shred with the tongs of two forks. Add the cream, egg, lemon juice and zest, preserved lemons, sage, salt, and pepper. Stir will to combine and continue to shred the chicken, if need be.

Chill for at least 4 hours, or overnight.

Preheat the oven to 425 degrees.
Line a baking dish with parchment paper and form a ring with the 8 triangles of Crescent Roll Pastry Dough, overlapping the edges and making sure the long flat sides form the inside of the ring.
Spoon a heaping spoonful of the prepared and chilled lemon chicken filling over each flat edge (really, really heaping, I tell you!). Fold over the pointed ends of the dough to create the ring.
Bake for 12-15 minutes, until cooked through and golden brown.
Brush with additional butter before baking, if desired.

**Crescent Roll Pastry Dough:
1/8 cup water
1/3 cup whole milk
2 Tbs. unsalted butter, at room temperature, divided
1/2 packet (1 1/8 tsp.) instant yeast
1/8 cup granulated sugar
1 small egg
1/2 teaspoon fine sea salt
2 cups flour

In a small saucepan combine the water, milk, and the butter. Set over medium heat and cook until the butter is melted. Remove from heat and let cool until just warm.

In the bowl of a stand mixer fitted with the dough hook, stir together the warm water mixture with the yeast, sugar, egg, salt, and flour. Turn the mixer to medium and knead until smooth and elastic, just a few minutes. Shape the dough into a smooth ball and place in a clean bowl. Cover and let rise until doubled in size, about 1 hour.

Roll the dough ball into a 12″ on a floured work surface. Beginning from the inside out, cut into 8 equal triangles.

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