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Chicken Plait

Chicken

Ingredients

  • 4 chicken breasts (skinned, de-boned and diced)
  • 1 tablespoon olive oil
  • 250 g button mushrooms, sliced
  • 2 tablespoons butter
  • 50 g flour
  • 250ml milk
  • 1 chicken stock cube (crumbled)
  • 15-20 ml lemon juice
  • Salt and pepper to taste
     
  • 400 g puff pastry - or make your own (see below)
  • 1 egg, beaten
     

Method

  1. Fry the mushrooms in the butter in a large saucepan until done; put aside.
  2. Brown the chicken cubes in the olive oil.
  3. Stir in the flour and cook for a another minute.
  4. Add the mushrooms and stir.
  5. Remove from heat and add the milk and stock cube.
  6. Return to heat and bring to boil, stirring continuously till the sauce thickens.
  7. Remove from heat, add the lemon juice, salt and pepper and allow to cool.
  8. Roll out the pastry to a square of approximately 20 cm.
  9. Spread the chicken filling down the centre of the pastry. Cut the pastry into 1,5 cm strips on each side of the filling - see diagram.
  10. Brush the edges of the strips with beaten egg. Fold the 3 cm strips in first and then the rest, alternately from each side, across the filling to give a plaited effect.
  11. Place on a greased baking tray and brush with beaten egg.
  12. Bake at 190°C for 40 - 45 minutes.
  13. Place on a serving platter and garnish with lettuce, lemon and parsley.

Serve with a fresh green salad.
 

Serves 3-4

Recipe from Irene Fricke.
 

Pastry

  • 250g flour
  • 2 ml salt
  • 60 g margarine (cut into small blocks)
  • 65g butter (cut into small blocks)
  • 25-75 ml cold water

Sift the flour and salt into a bowl and rub in butter and margarine. Add enough cold water to form a firm dough. Knead lightly and leave to rest for 30 minutes.


Recipe
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