Francuskie rożki z kurkami, żółtym serem i orzechami włoskimi

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Ciasto francuskie ma swoje stałe miejsce w mojej lodówce.

Jest niezastąpione w przypadku, kiedy mamy mało czasu, a chcemy przygotować coś dobrego i szybkiego do jedzenia.

Robię z niego paszteciki z mięsem z rosołu (pomidorowa z pasztecikami,), które podaję z pomidorowa lub szybkim czerwonym barszczem (mój ulubiony to Krakus – tak, tak, blogger też człowiek i też wspomaga się gotowymi daniami),  lub jako dodatek do innej zupy.

Bardzo często goszczą na naszym stole ciastka francuskie z jabłkami (klik), za którymi przepada Julka. Owszem, można je dziś dostać w każdym sklepie, ale przygotowane w domu są smaczniejsze i wiemy, co w nich jest…

Ciasto francuskie to podstawa różnego rodzaju tart i zapiekanek ( tarta z pomidorami i szpinakiem, tarta z cukinią i miętowym pesto, grzyby zapiekane pod ciastem francuskim , więcej przepisów znajdziecie na poprzednim blogu – klik), a nawet używam go do podania parówek na ciepło (klik) Tak, tak… jadamy też parówki, o zgrozo…

A dzisiaj ciasta francuskiego użyłam do przygotowania apetycznych rożków wypełnionych kurkami (miałam zamrożone), startym żółty mserem i orzechami włoskimi. Bardzo szybka przekąska, pyszna na ciepło, kiedy ser jest jeszcze ciągnący…


ROŻKI FRANCUSKIE Z kurkami i serem żółtym
ROŻKI FRANCUSKIE Z kurkami i serem żółtym

275 g ciasta francuskiego

500 g kurek *

1 łyżka oleju

1 cebula

100 g sera żółtego

pieprz czarny


świeży tymianek

do posypania:

czarny sezam

Kurki oczyszczamy, płuczemy dokładnie, aby pozbyć się zanieczyszczeń. Cebulę obieramy i siekamy w kostę.

Na patelni rozgrzewamy olej, smazymy cebulę 2-3 minuty, aż będzie szklista, dodajemy kurki, zwiększamy ogień i szybko obsmażamy. Studzimy chwilę.

Ser ścieramy na tarce, mieszamy z podsmażonymi kurkami, doprawiamy do smaku solą, pieprzem i świeżym tymiankiem. Odstawiamy do lodówki do całkowiteg oschłodzenia.

Na Ciasto francuskie rozwijamy, tniemy na kwadraty.

Na każdym kwadracie układamy łyżkę farszu kurkowego i składamy w trójkąt. Brzego dokłądnie docikamy widelcem.

Rożki układamy na blaszce wyłożonej papierem do pieczenia i pieczemy około 20-25 minut.

Wyjmujemy po osiągnięciu złotego koloru.

Najlepsze na ciepło, kiedy ser jest ciągnący…

  • Jesienią, podczas nadmiaru kurek, smażę je z cebulką, a potem zamrażam. Zimą, mam gotowe zaraz po rozmrożeniu.


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