Contributed by Asmodeus
This is a great party recipe--or you can make them as hors d'oeuvres for a dinner. Not difficult if you buy puff pastry, just take the directions seriously--please.
Crush garlic together with salt in the bottom of a mortar. Add yolk and continue to crush until well mixed. Mix in oil, at first drop by drop; when it begins to emulsify, you can drizzle the oil in, just make sure you blend it in thoroughly and don't just dump it in. Mix in the vinegar, then taste and add more salt if necessary (doubtful).
425 degree oven (preheat)
Poach hooters for 20 minutes, or just until done. Cool, then dice finely. Mix chicken with just enough aioli to moisten; you don't want this runny.
You need a SHARP KNIFE (hello, jenner). Cut puff pastry into 2-3 inch squares, depending on how big you want these. Be careful, now. You cannot reroll this, so once you've cut it it's done.
Work quickly--if the pastry gets too warm before you put it into the oven the butter will not steam and puff it--put a spoon of filling in the center of the square, quickly fold over and pinch closed. Do this with all of them--FAST! Brush with egg wash, put on a parchment-lined sheet, and put in the oven. Bake for 20 minutes.
Turn oven down to 350 and bake for an additional 15-20 minutes until they are golden. Take them out (be very careful because they are delicate) and slide them onto a rack. Let them cool about twenty minutes before eating them.
This page last updated 08/192003/