Traditional Dutch Paasstamppot with Chicken
A hearty Dutch dish made with boiled potatoes, kale, sausage, and chicken, perfect for Easter.
Ingredients
- ●1 pound, sliced Under (Smoked Sausage or Dutch Sla)
- ●1 sheet, thawed Flaky Pastry
- ●1 bunch, chopped Dutch Kale (Boerenkool)or regular kale
- ●1 1/2 pounds, boneless and skinless Chicken Breast
- ●3 large, peeled and chopped Paasstamppot Potatoes
- ●2 tablespoons Butter
- ●to taste Salt and Pepper
- ●4 cups Water
- ●to taste Black Pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Boil the chopped potatoes in water until tender. Drain and set aside.
- 3
In a large pan, cook the sliced sausage over medium heat until browned. Remove the sausage from the pan and set aside.
- 4
In the same pan, add the chopped kale and cook until wilted. Add the cooked sausage back in and set aside.
- 5
Season the chicken breast with salt and pepper. Sear the chicken in a hot pan until browned on both sides. Finish cooking the chicken in the oven until it reaches an internal temperature of 165°F (74°C).
- 6
In a large saucepan, combine the cooked potatoes, kale and sausage mixture, and chicken. Season with salt and pepper to taste.
- 7
Roll out the flaky pastry to fit the top of a 9x13-inch dish. Place the pastry on top of the potato mixture and crimp the edges to seal.
- 8
Bake the paasstamppot in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
- 9
Serve the paasstamppot hot, garnished with chopped fresh herbs if desired.