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Recipe: Quick Chicken Jaloise
Categories: Jude3
Yield: 6 servings
2 Spring onions
2 c Cooked chicken
2 tb Red currant jelly
1 tb Whole grain mustard
1/2 c Natural unsweetened yoghurt
Freshly ground black pepper
2 Sheets pre-rolled flaky
-- pastry
Milk
1 tb Sesame seeds
Trim spring onions and slice finely.
Mix spring onions, chicken, red currant jelly, mustard, yoghurt and pepper together.
Place a sheet of pastry on a baking tray. Mark into three.
On the outer thirds of the pastry cut 2 cm wide slashes on the diagonal.
Place half the filling down the uncut middle third of pastry.
Arrange cut pieces of pastry alternating over the filling to form a plait effect.
Repeat with second sheet of pastry and remaining filling.
Brush top with milk and sprinkle with sesame seeds.
Bake at 220 C for 15 to 17 minutes or until golden brown.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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