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- 3 May 2004
- Posts
- 17,705
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- Kapitalist Republik of Surrey
I had a Marks and Spencer dine two for £10 last week. It was a chicken and ham puff pastry slice with a cheesy sauce, but I was slightly disappointed with it and decided to make a better one myself. I went for chicken breast with peas in a cheese sauce, wrapped in puff pastry.
Ingredients:
Ready rolled puff pastry
1 chicken breast minus the fillet and trimmed to size
1 large knob of butter
1 tablespoon of plain flour
About 200ml of milk
Handful of grated mature cheddar
Handful of frozen peas
I started off with some ready-rolled puff pastry to save time and effort. It comes about 10" wide so you can make a 5" square puff and you can get three of them out of one roll of pastry. Cut the pastry into the three pieces and trim the chicken breast to fit. It doesn't want to be too thick or you won't get the pastry to fold over, hence taking off the fillet.
Make a white sauce by melting the butter, adding the flour to make a roux and beating in the milk. Add the grated cheese and stir in. Then switch off the heat and stir in the frozen peas. This will make the sauce suddenly go cold and very thick, which is exactly what you want because hot sauce and raw puff pastry doesn't mix.
Place the chicken breast on the pastry and a dollop of the sauce on top:
Fold it over, crimp the sides with a fork and egg-wash it:
Stick it in a preheated oven at 200 degrees for about 30 minutes, or until the chicken is cooked and the pastry is golden brown. It should puff up nicely:
Tasty snack is now ready to omnomnom:
Ingredients:
Ready rolled puff pastry
1 chicken breast minus the fillet and trimmed to size
1 large knob of butter
1 tablespoon of plain flour
About 200ml of milk
Handful of grated mature cheddar
Handful of frozen peas
I started off with some ready-rolled puff pastry to save time and effort. It comes about 10" wide so you can make a 5" square puff and you can get three of them out of one roll of pastry. Cut the pastry into the three pieces and trim the chicken breast to fit. It doesn't want to be too thick or you won't get the pastry to fold over, hence taking off the fillet.
Make a white sauce by melting the butter, adding the flour to make a roux and beating in the milk. Add the grated cheese and stir in. Then switch off the heat and stir in the frozen peas. This will make the sauce suddenly go cold and very thick, which is exactly what you want because hot sauce and raw puff pastry doesn't mix.
Place the chicken breast on the pastry and a dollop of the sauce on top:
Fold it over, crimp the sides with a fork and egg-wash it:
Stick it in a preheated oven at 200 degrees for about 30 minutes, or until the chicken is cooked and the pastry is golden brown. It should puff up nicely:
Tasty snack is now ready to omnomnom:
