Tag: Puff pastry

From Jamie Oliver “5 Ingredients”

Ingredients

• 4x chicken breasts ( approx. 600g)
• 3x onions
• 350g of mixed mushrooms
• 500g block of puff pastry
• 2x bunch of fresh thyme

Special Equipment

• 30cm diameter ovenproof frying pan
• Smaller non-stick frying pan
• Rolling pin
• Oil brush

Preparation

• Step 1 – Onions
• Peel and roughly chop the onions

• Step 2 – Oven
• Preheat the oven to 220^oC / 425^oF / gas 7

• Step 3 – Mushrooms
• Wash the mushrooms
• Cut in medium slices

• Step 4 – Chicken breasts
• Roughly chop 2/3 of the chicken
• Finely chop 1/3 of the chicken

Cooking

• Step 1 – Mushrooms
• Put both pans on medium heat
• Place the mushrooms in the non-stick frying pan
• Let them toast and get nutty for 4 minutes

• Step 2 – Chicken part 1
• Pour one table spoon of olive oil into the oven-proof pan
• Fry the onions for a few minutes and then add the chicken
• Cook for 4 minutes and add the mushrooms and strip-in half the thyme leaves
• Cook for a further 2 minutes or until golden, stirring occasionally
• Remove the oven-proof pan from the heat
• Add sea salt and black pepper
• Stir-in one table spoon of red wine vinegar and 150ml of water

• Step 2 – Pastry
• Working quickly, lay the pastry block on a flat surface coated with flour
• Roll out the pastry in both directions and on both sides (making it evenly thinner), keeping it in flour so it does not stick to the flat surface. Continue until the thin pastry square obtained can cover the pan diameter with 2 cm to spare
• Remove the pastry square by half-rolling it over the roller
• Place the pastry over the whole content of the pan, tucking in the corner and pressing on the sides to make a seal
• Very lightly criss-cross the pastry with a knife, then brush with 1/2 tablespoon of olive oil, making sure no puddles are formed
• Create a hole in the middle and poke in the remaining thyme sprigs

• Step 2 – Chicken part 2
• Put to bake on the bottom shelf of the oven
• Bake until pastry is puffed up and golden brown
• You may need to pierce a few more holes to let air escape if the pastry is puffing up too much in certain locations