Ingredients
- 160g leftover cooked chicken pieces
- 100g crème fraîche
- 1tbs capers
- 1tbs chopped chives
- 1tbs Dijon mustard
- Sea salt
- Zest of 1 lemon
- 1 pack pre-rolled puff pastry
- Plain flour, for dusting work surface
- 1 egg yolk, for egg wash
- 1tbs sesame seeds
- Mixed herbs, for a herb salad garnish
- Start by picking about 160g of cooked chicken off a leftover cooked chicken, tearing it into small strips and placing it in a bowl. Add the crème fraîche, capers, chopped chives, mustard, and stir to mix evenly. Season with salt and lemon zest and lightly stir through, then set aside.
- Preheat the oven to 200 degrees and place a baking tray in to preheat.
- Roll out the puff pastry sheet on to a clean work surface dusted lightly with plain flour. Cut four equal-sized squares of pastry of about 15cm x 15cm. Spoon half the chicken and crème fraîche mixture on to the centre of one of the pastry squares. Flatten the mixture down gently with the back of a spoon and spread it, leaving a gap of around 3cm around the edges of the pastry with nothing on it. Brush these edges lightly with egg wash, then place an empty square of pastry on top. Press it down around the chicken mixture, then press a fork all around the edges to seal the two pastry sheets together. Repeat the process for the second pastry.
- Brush the pastries with egg wash over the top and sprinkle with sesame seeds. Lift the two parcels carefully on to a sheet of parchment paper. Remove the baking tray from the oven and carefully lift the pastries and parchment paper on to the tray. Place in the oven and cook for 30 minutes at 200 degrees. Remove and allow to rest for five minutes before slicing and serving. Serve with a herb salad.
