Cooking with Jonny69: chicken and pea slice (like a Ginsters slice)

Jonny69 · 02-11-2011, 20:20

I had a Marks and Spencer dine two for £10 last week. It was a chicken and ham puff pastry slice with a cheesy sauce, but I was slightly disappointed with it and decided to make a better one myself. I went for chicken breast with peas in a cheese sauce, wrapped in puff pastry.

Ingredients:
Ready rolled puff pastry
1 chicken breast minus the fillet and trimmed to size
1 large knob of butter
1 tablespoon of plain flour
About 200ml of milk
Handful of grated mature cheddar
Handful of frozen peas

I started off with some ready-rolled puff pastry to save time and effort. It comes about 10" wide so you can make a 5" square puff and you can get three of them out of one roll of pastry. Cut the pastry into the three pieces and trim the chicken breast to fit. It doesn't want to be too thick or you won't get the pastry to fold over, hence taking off the fillet.

Make a white sauce by melting the butter, adding the flour to make a roux and beating in the milk. Add the grated cheese and stir in. Then switch off the heat and stir in the frozen peas. This will make the sauce suddenly go cold and very thick, which is exactly what you want because hot sauce and raw puff pastry doesn't mix.

Place the chicken breast on the pastry and a dollop of the sauce on top:

Fold it over, crimp the sides with a fork and egg-wash it:

Stick it in a preheated oven at 200 degrees for about 30 minutes, or until the chicken is cooked and the pastry is golden brown. It should puff up nicely:

Tasty snack is now ready to omnomnom:

Stan_Lite · 02-11-2011, 20:40

Definitely have to give that a try. I wondered how you got the cheese sauce as thick as it is in the photo - that's a good trick

Jonny69 · 02-11-2011, 21:22

I thought it was quite cunning too

lostkat · 02-11-2011, 22:48

OMFG looks AWESOME!!!!!

LeperousDust · 02-11-2011, 23:51

Kudos! Looks really tasty mate, besting anything shop bought any day, doesn't seem so much effort really either (which is definitely what counts here too!)

Will · 03-11-2011, 00:41

Quote:

Originally Posted by lostkat

OMFG looks AWESOME!!!!!

*like*

BBx · 04-11-2011, 13:26

Professional!

BB x

volospian · 10-11-2011, 09:20

Quote:

Originally Posted by Jonny69

I went for... peas... cheese

Jonny69 · 12-11-2011, 12:28

And now, squeezy cheesy peas

Stan_Lite · 13-11-2011, 21:46

I had this tonight. I actually made them about a week ago but my oven started playing silly buggers so I had to freeze them. Sparky came today to rewire the oven so I took one out of the freezer last night to have today.

I didn't have any chicken breasts when I made them so I used pheasant breasts (get me

) instead. Because the pheasant breasts are stronger in flavour than chicken, I used some insanely strong Isle of Mull cheddar in the sauce. I also put some English mustard in my sauce as I always do. I also added some chopped chives in the sauce - simply because I had some at the time.

It was a success. It was very tasty and I'm looking forward to the other one some time in the future.

02-11-2011, 20:20	#1
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	Cooking with Jonny69: chicken and pea slice (like a Ginsters slice) I had a Marks and Spencer dine two for £10 last week. It was a chicken and ham puff pastry slice with a cheesy sauce, but I was slightly disappointed with it and decided to make a better one myself. I went for chicken breast with peas in a cheese sauce, wrapped in puff pastry. Ingredients: Ready rolled puff pastry 1 chicken breast minus the fillet and trimmed to size 1 large knob of butter 1 tablespoon of plain flour About 200ml of milk Handful of grated mature cheddar Handful of frozen peas I started off with some ready-rolled puff pastry to save time and effort. It comes about 10" wide so you can make a 5" square puff and you can get three of them out of one roll of pastry. Cut the pastry into the three pieces and trim the chicken breast to fit. It doesn't want to be too thick or you won't get the pastry to fold over, hence taking off the fillet. Make a white sauce by melting the butter, adding the flour to make a roux and beating in the milk. Add the grated cheese and stir in. Then switch off the heat and stir in the frozen peas. This will make the sauce suddenly go cold and very thick, which is exactly what you want because hot sauce and raw puff pastry doesn't mix. Place the chicken breast on the pastry and a dollop of the sauce on top: Fold it over, crimp the sides with a fork and egg-wash it: Stick it in a preheated oven at 200 degrees for about 30 minutes, or until the chicken is cooked and the pastry is golden brown. It should puff up nicely: Tasty snack is now ready to omnomnom: __________________

02-11-2011, 20:40	#2
Stan_Lite Stan, Stan the FLASHER MAN! Join Date: Jul 2006 Location: In bed with your sister Posts: 5,483	Definitely have to give that a try. I wondered how you got the cheese sauce as thick as it is in the photo - that's a good trick __________________ Just because I have a short attention span doesn't mean I...

02-11-2011, 21:22	#3
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	I thought it was quite cunning too __________________

02-11-2011, 22:48	#4
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	OMFG looks AWESOME!!!!! __________________ Oooooh Cecil, what have you done?

02-11-2011, 23:51	#5
LeperousDust Bananaman Join Date: Jul 2006 Location: Liverpool/Edinburgh Posts: 4,817	Kudos! Looks really tasty mate, besting anything shop bought any day, doesn't seem so much effort really either (which is definitely what counts here too!) __________________

04-11-2011, 13:26	#7
BBx Reverse SuBo Join Date: Jul 2006 Location: London Posts: 8,673	Professional! BB x

12-11-2011, 12:28	#9
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	And now, squeezy cheesy peas __________________

13-11-2011, 21:46	#10
Stan_Lite Stan, Stan the FLASHER MAN! Join Date: Jul 2006 Location: In bed with your sister Posts: 5,483	I had this tonight. I actually made them about a week ago but my oven started playing silly buggers so I had to freeze them. Sparky came today to rewire the oven so I took one out of the freezer last night to have today. I didn't have any chicken breasts when I made them so I used pheasant breasts (get me ) instead. Because the pheasant breasts are stronger in flavour than chicken, I used some insanely strong Isle of Mull cheddar in the sauce. I also put some English mustard in my sauce as I always do. I also added some chopped chives in the sauce - simply because I had some at the time. It was a success. It was very tasty and I'm looking forward to the other one some time in the future. __________________ Just because I have a short attention span doesn't mean I...