This version of Napoleons is a meat version that perfect for an appetizer. Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate. Serve with Mushroom sauce on top. See recipe #646

    10-12 servings








  • 1 pkg flaky dough (puff pastry)

  • - Potato Layer:

  • 4 potatoes, cooked and mashed

  • 1 onion, diced

  • 3 Tbsp oil

  • - salt and pepper, to taste

  • - Chicken Layer:

  • 2 onions

  • 1 stalk celery

  • ½ red pepper

  • 1 cup fresh mushrooms

  • 1 tomato

  • 2 cup chopped cooked chicken

  • 2 eggs

  • 2 tsp salt

  • ¼ tsp white pepper

  • ¼ tsp garlic powder

  • - Variation- Liver Layer

  • 2 onions, diced

  • 15 pieces broiled liver, cut into small pieces

  • 4 Tbsp oil

  • 5 Tbsp flour

  • ½ tsp garlic powder

  • 1 tsp paprika

  • ¾ cup water

  1. Cut the flaky dough into 3x3 inch squares. Bake dough squares for 15-20 minutes at 350F.

  2. Potato Layer: Saute onion in oil. Combine potatoes and onions. Season with salt and pepper to taste.<br />

  3. Chicken Layer: Dice all the vegetables. Saute an onion in generous amount of oil. Add the celery, red pepper and tomato. Let cook for 15 minutes. Add the mushrooms and chicken and continue to saute for 10 minutes. Add the salt and spices. Add the egg one at a time, while mixing.

  4. Variation Liver Layer: Saute the onion until golden. Add the liver pieces and mix well. Remove from flame. Add the flour and spices and mix very well. Return pot to flame and add water. Keep mixing until there are no lumps of flour and sauce thickens.

  5. To serve: Place baked square dough in center of the plate. Scoop 1-2 Tbsp of either chicken or liver mixture in center. Put another dough square ontop, and scoop2 Tbsp potato mixture in center. Place a third flaky dough sqaure on top and lightly press down.

  6. Pour a generous amount of mushroom sauce over the top. Serve hot.




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