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Chicken and mushroom plait

Recipe from: 4/4/1996 12:00:00 AM
chicken plait

Ingredients 8
Servings 6


  • large onion, diced
  • 30
  • 3
    rashers bacon, diced
  • 400
    puff pastry, defrosted
  • 6
    large fresh black mushrooms, washed, dried and thinly sliced
  • 25
    flour, seasoned
  • 1
    beaten egg (for brushing)
  • 6
    chicken breasts, skinned and cubed


Toss chicken in flour. Heat margarine in a pan and gently fry chicken and mushrooms over a low heat for 3 minutes (the mushrooms will make a lot of liquid if overcooked). Add onion and bacon and chill. Roll pastry out and very carefully arrange the mixture along the centre. Brush edges of pastry with egg and cut the sides with a knife into strips, moving diagonally from the mixture out to edges of pastry (Step 1). Enclose ends of mixture with edges of pastry, and then lift alternate strips of the pastry to form a plait over the mixture (Step 2). Brush with egg, and bake at 160 ºC for 30 minutes or until golden and well-risen. Serve at once, with salad and a thick chicken stock. Serves 6.

Read more on: poultry  |  bake

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