Chicken and Cheese Plait Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb rotisserie chicken
1 small red bell pepper, chopped
6-8 mushrooms, chopped
2 stalks celery, sliced
1 small to medium onion, chopped
2 tablespoons oil
Chicken bouillon (with very little water added) to enhance flavor
2 tablespoons parmesan cheese
2 ounces cheddar cheese, grated
salt and pepper to taste
1/4 cup white wine
1/2 teaspoon dried thyme
1 package (14 oz) puff pastry, thawed if frozen
1 beaten egg mixed with 1 tablespoon water to glaze
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Directions: |
Directions:Heat oven to 425 degrees
Add oil to skillet and saute the onion, bell pepper and celery. When a couple minutes left, add the mushrooms and finish sauteing. Add the chicken, bouillon, cheeses and season well with salt, pepper and thyme. Let mixture cool.
Roll out the pastry on a lightly floured surface to a 12 inch square and transfer to the lightly greased baking sheet you will use. Place the chicken mixture evenly down the center leaving a 1 in. margin at the top and bottom.
Using a sharp knife, make 11 or 12 diagonal cuts through the pastry on each side of the filling. Lightly brush the pastry edge and strips with water.
Fold the top and bottom ends (1 inch or so) up over the filling (like a burrito) and then cover the filling with alternate strips of pastry from each side to make a plait. Brush the exterior with the egg mixture.
Cook for 20 minutes then reduce the temperature to 350 degrees and continue cooking for 30-40 minutes until golden brown and crisp.
Serve cut into slices. |
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Number Of
Servings: |
Number Of
Servings:4 Servings |
Preparation
Time: |
Preparation
Time:Prep: 20 minutes Cook: 1 hour |
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