Chicken, Cheese and Leek Jalousie


1 Chicken, Roasted (About 3 1/2 lbs.)
2 Large Leeks, thinly sliced
2 Garlic Cloves, crushed
3 Tbsp Butter
1 2/3 Cups Button Mushrooms, sliced
1 Cup Low-Fat Cream Cheese
Grated Rind of 1 small Lemon
3 Tbsp Chopped Fresh Parsley
2 (9 oz.) Blocks Puff Pastry, Thawed if Frozen
1 Egg, Beaten
Salt and Pepper to taste
Fresh Herbs to Garnish

Step 1:

Strip the meat from the chicken, discarding all bones and skin. Chop or shred the meat and set aside.

Step 2:

Saute the leeks and garlic in the butter for 10 minutes. Stir in the mushrooms and cook for 5 minutes. Leave until cold, then stir in the cream cheese, lemon rind, parsley, chicken, and salt and pepper.

Step 3:

Stack the blocks of pastry on top of each other and roll out on a lightly floured work surface to a large rectangle, about 14 x 10 in. Drape the pastry over a rolling pin and lift it on to a non-stick baking sheet.

Step 4:

Spoon the filling on to the pastry, leaving a generous margin at the top and bottom, and 4 inches on each side. Cut the pastry diagonally upwards at 3/4 inch intervals at the sides of the filling.

Step 5:

Brush the edges of the pastry with the beaten egg. Draw the pastry strips over each other in alternate crosses to "braid" the pastry. Seal the top and bottom edges with the egg brushed on lightly.

Step 6:

Glaze the Jalousise with the beaten egg. Allow to rest while you preheat the oven to 400 F. Bake for 15 minutes, then reduce the oven temperature to 375 F and cook for another 15 minutes, or until the pastry is golden brown and crisp.

Step 7:

Allow the Jalousie to stand for about 10 minutes before sliding it on to a board or platter to serve. Garnish with fresh herbs.


Katie Adams said...

This looks heavenly.

Scissors & Drumsticks said...

This looks fabulous!

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