Friday, 30 March 2012
Chicken, Bacon, Mushroom & Leek plait
This recipe can be adapted any way you choose to use up any leftovers you may have that go well together. Just make sure you have a packet of puff pastry in your freezer.
To serve 4/5
Now this is what I had available. (You could use salmon, tuna, sausage meat, ham or totally veggie)
1 leg & 1 breast of a roasted chicken, skinned & cut into mouthsize pieces
around 200 gms 1/4lb bacon cut into lardons
around 6oz button mushrooms
1 clove of garlic
1tbsp olive oil
half a teaspoon of dried tarragon or another herb that would work well
Steamed broccoli or similar veg to serve.
a packet of puff pastry rolled to about 15"x10" / 25x38 cms
1 beaten egg for glazing the pastry
a really thick bechamel sauce or just a thick white sauce made from approx
half a pint of milk, made using the roux method
1 oz butter
1 and a half oz flour.
add to this 1 chicken stock cube and mix in well
It has to be really thick & gloopy and not at all runny.
Sautee the bacon, leeks, garlic & mushrooms in the olive oil until cooked through
Add the tarragon
Mix with the thick Bechamel and leave until cold.
Meanwhile roll out the pastry to 15"x10" / 25cms x38 cms on a large board
Leave it to rest for around 10 mins in the fridge if possible.
Add the chicken to the cooled veg mix.
Season well to taste
Back to the pastry
Place the pastry on a well greased oven tray
with the pastry facing longways towards you cut strips of around 1 inch wide & 3inches deep all the way down one side. Now do the same with the other side. There should be a good 4" of uncut pastry in the middle. There should be around 13/14 cuts on each side.
Place the filling all along the middle of the pastry.
Brush the cut ends with beaten egg and start to plait.
Just bring alternative ends in one by one until a neat braid is formed.
Tidy up the ends by tucking them under.
Brush over with the egg wash
Leave to rest for around 15 mins or until you want to bake it.
Bake at around 200C for 15 mins then turn down to 175c until the pastry is beautifully crisp & cooked through.
Serve with steamed brocolli or any other green vegetable
or a crisp green salad.