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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • Puff pastry 500gm
  • Minced chicken 1 cup
  • Garlic chopped 1 teaspoon
  • Chili garlic sauce 1/4 cup
  • Oil 2 tbsp
  • Carrot shredded 1/2 cup
  • Spring onion shredded 1/2 cup
  • Egg yolk 1

method

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  • Heat oil, add garlic and minced chicken, fry until golden and cooked through.
  • Add salt n pepper and chili garlic sauce, further cook until completely dry.
  • Take off the heat, let it cool, add vegetable, mix well.
  • Roll puff pastry into a large thin sheet, cut circles with a medium cookie cutter, place 1 tbsp of chicken mixture, brush corners with egg mixture, place the other circle on top and seal off edges.
  • Make a small cut on top for air to escape while cooking.
  • Brush the top with more egg mixture.
  • Do rest of the patties same way, place on a baking tray, bake in a preheated oven at 180 c until puffed up and golden.
  • Serve warm.

INGREDIENTS

  • Puff pastry 500gm
  • Minced chicken 1 cup
  • Garlic chopped 1 teaspoon
  • Chili garlic sauce 1/4 cup
  • Oil 2 tbsp
  • Carrot shredded 1/2 cup
  • Spring onion shredded 1/2 cup
  • Egg yolk 1


method

  • Heat oil, add garlic and minced chicken, fry until golden and cooked through.
  • Add salt n pepper and chili garlic sauce, further cook until completely dry.
  • Take off the heat, let it cool, add vegetable, mix well.
  • Roll puff pastry into a large thin sheet, cut circles with a medium cookie cutter, place 1 tbsp of chicken mixture, brush corners with egg mixture, place the other circle on top and seal off edges.
  • Make a small cut on top for air to escape while cooking.
  • Brush the top with more egg mixture.
  • Do rest of the patties same way, place on a baking tray, bake in a preheated oven at 180 c until puffed up and golden.
  • Serve warm.

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APPETIZERS

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