Chicken Bouche Recipes

Ingredients :

450g prepared puff pastry

beaten egg

Filling

15ml oil

450g minced chicken

25g plain flour

150ml milk

150ml chicken stock

4 spring onions, chopped

25g redcurrants

75g button mushrooms, sliced

15ml chopped fresh tarragon

salt and freshly ground black pepper

1. Preheat the oven to 400F, Gas 6.
2. Roll half the pastry out on a lightly floured work surface to a 25cm oval.
3. Roll out the remainder to an oval of the same size and draw a smaller 20cm in the center.
4. Brush the edge of the first pastry shape with the beaten egg and place the smaller oval on top.
5. Place on a dampened baking sheet and cook for 30 minutes in the preheated oven.
6. For the filling, heat the oil in a large pan.
7. Fry the minced chicken for 5 minutes.
8. Add the flour and cook for a further 1 minute.
9. Stir in the milk and stock and bring to the boil.
10. Add the spring onions, redcurrants and mushrooms.
11. Cook for 20 minutes.
12. Stir in the fresh tarragon and season to taste.
13. Place the pastry bouche on a serving plate, remove the oval center and spoon in the filling.
14. Place the oval lid on top.
15. Serve with freshly cooked vegetables.

Variation - You can also use short crust pastry for this dish and cook as a traditional chicken pie.

A spectacular centerpiece, this light pastry case contains a delicious chicken and mushroom filling with a hint of fruit. Ideal served with freshly cooked vegetables.

Serves 4 - 6

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