Knocking at the windows a little harder with its sunbeams every day, spring keeps reminding us it is here, encouraging us to use more colour, lighter and fresher ingredients and more greens in the kitchen. The calendar isn't dozing either, and keeps drawing attention to the loveliest spring holiday bearing down on us – Easter, for which I am already starting to look for cooking ideas. And that is exactly how the idea for puff pastry carrots with a chicken salad filling was born.
Puff pastry carrots with a chicken salad filling are not only a tasty snack but a fantastic way to decorate the Easter table. I have made similar puff pastry cases for the winter holidays with a Lithuanian potato salad, and for summer with a radish and fresh cucumber salad, so the filling can be anything and the result will still be wonderful! This chicken salad is very simple, fresh and springlike, and best of all – it is perfect for using up last night's roast chicken.
Before you start cooking, you should prepare the foil cones in advance. You can make them from foil alone, or by wrapping foil around cones made of paper. I first rolled a cone from an ordinary A4 sheet, trimmed it, and then wrapped it in a sheet of foil. Very quick and straightforward – here you will find a video with anexample.
