Chicken and broccoli puff pastry plait

    (931)
    45 min

    Beautiful presentation, yet so simple to make with shop bought puff pastry.


    925 people made this

    Ingredients
    Serves: 6 

    • 275g diced, cooked chicken meat
    • 100g fresh broccoli, chopped
    • 75g red pepper, chopped
    • 1 clove garlic, crushed
    • 110g grated Cheddar cheese
    • 8 tablespoons mayonnaise
    • 2 teaspoons dried dill
    • 1/4 teaspoon salt
    • 2 tablespoons flaked almonds
    • 4 tablespoons diced onion
    • 1 (500g) packet shop-bought puff pastry
    • 1 egg white, beaten

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a large bowl, toss together chicken, broccoli, red pepper, garlic, Cheddar cheese, mayonnaise, dill, salt, almonds and onion.
    3. Arrange rolled puff pastry sheet flat on a medium baking tray. Using a knife or scissors, cut 2.5cm wide strips horizontally in towards the centre, starting on the long sides. There should be a solid strip about 5cm wide down the centre, with the cut strips forming a fringe down each side. Spread the chicken mixture along the centre strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
    4. Brush plaited pastry with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

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    Reviews & ratings
    Average global rating:
    (931)

    Reviews in English (692)

    MarshyKate
    0

    Made this with leftover turkey from Christmas and substituted the mayo with light creme fraiche and it was amazing!  -  28 Dec 2016

    0

    Something else. I havent tried this recipe yet, but wouldnt the mayonnaise turn to oil if cooked? Thats the only thing that is putting me off trying to make this  -  02 Dec 2010

    by
    319

    This is always a favorite with my husband. I have made this many times, using a variety of vegetables each time. I use more cheese than is called for, and slightly less mayo (just enough to keep the mixture moist). I also use less dill, and sprinkle basil over the top before baking. I would suggest steaming the broccoli to "crisp tender", and lightly frying the onion and garlic. Otherwise, the vegetables do not cook through during baking, and the onion especially can be a bit strong. All in all, this is a fantastic recipe that lends itself to variety, and is easy to prepare.  -  22 Sep 2003  (Review from Allrecipes US | Canada)

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