Cooking with Jonny69: chicken and pea slice (like a Ginsters slice)

That looks awesome, need a cut open picture though :)

And those last 2 images I thought the first was a lobster at first glance...
 
Well I made this last night except I added pancetta lardons and sealed the chicken breast before putting it in the pastry. I forgot to add the peas to the sauce; this is an excellent idea as the sauce went everywhere when I did it as it was too warm :p. It was excellent though, I just needed to moderate the salt added to the chicken and sauce, as the bacon is obviously pretty salty. Next time I'm going to make a batch. No pics unfortunately on account of it being a bit frantic with a crying baby in the house. Thanks for the idea and recipe!
 
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Robbie G said:
This looks good. I will be adding this to our list of 'make loads and keep them in the freezer ready for an quick easy tasty meal' foods.
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Might do that aswell. Although my freezer is currently full of about 12 lamb and potato pasties my mum made and left me when she visited last week :D
 
Can you freeze these before cooking, i.e. raw pastry and then cook from frozen?

If freezing would it be best to precook the filling to avoid under cooked meat?
 
As long as the chicken or pastry hasn't been frozen before, wouldn't be a problem. If you freeze, allow to defrost fully before cooking and that should be fine.

R
 
Stretch said:
Can you freeze these before cooking, i.e. raw pastry and then cook from frozen?

If freezing would it be best to precook the filling to avoid under cooked meat?
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You can freeze it all raw and cook from frozen. Drop the temperature down to 180 and leave it in for longer!
 
You could always make a tomato-based sauce with garlic, onion and peppers which will cut the fat content right down. That would actually be a pretty healthy and filling snack especially if you went heavy on the vegetables.
 
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