Puff Pastry Parcels with Chicken Mince, Broccoli, and Herb Cream Cheese with Tomato Salad

1.Preheat the oven to 200°C. Heat 1/2 tablespoon of olive oil per person in a frying pan over medium-high heat. Brown the chicken mince for 3–4 minutes; it doesn't need to be fully cooked through yet. Drain the mince well, as it should not be too moist before going into the pastry.

2.Meanwhile, bring a shallow layer of water with a pinch of salt to a boil. Cut the broccoli florets into very small pieces and dice the stems. Blanch the broccoli for 3 minutes, then drain and rinse briefly under cold water. In a bowl, mix the broccoli with the herb cream cheese, grated cheese, and the cooked chicken mince.

3.Roll out the puff pastry and place it on a baking sheet lined with parchment paper. Slice the sides of the dough into strips, leaving the center strip intact. Spoon the broccoli and chicken filling onto the center strip, then fold the side strips over the filling to enclose it. Bake for 25–35 minutes. Optional: Brush the dough with a little milk before baking for a golden, shiny finish.

4.Slice the tomatoes into thin wedges. Finely chop the chives.

5.In a salad bowl, whisk together the white balsamic vinegar and extra virgin olive oil per person. Season with salt and pepper to taste. Toss the tomatoes and chives in the dressing.

6.Cut the puff pastry parcel into portions and serve immediately alongside the fresh tomato salad.