Quick chicken jaloise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Spring onions | |
| 2 | cups | Cooked chicken |
| 2 | tablespoons | Red currant jelly |
| 1 | tablespoon | Whole grain mustard |
| ½ | cup | Natural unsweetened yoghurt |
| Freshly ground black pepper | ||
| 2 | Sheets pre-rolled flaky pastry | |
| Milk | ||
| 1 | tablespoon | Sesame seeds |
Directions
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.