Roasted Chicken In Braided Puff Pastry
I was introduced to this recipe during a class at the Viking Cooking School. The directions are lengthy, but the process is really quite simple.
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup yellow onion, diced
- 1/4 cup white onion, diced
- 2 tbsp. parsley, minced (Optional)
- 1 cup sharp white cheddar cheese, grated
- 1/4 cup parmesan cheese, grated
- 12oz. chicken meat, cooked, diced
- 4-5 slices bacon, cooked, crumbled
- salt and pepper to taste
- 2 sheets frozen puff pastry sheets, thawed
- egg wash
Preheat oven to 375 degrees F.
Combine the mayonnaise, sour cream, onion, and parsley in a large mixing bowl. Add the cheeses, chicken, and bacon; mix thoroughly. Season to taste with salt and pepper. Set aside while you prepare the dough.
Place a sheet of parchment paper on your cutting board. Place the puff pastry sheets on the parchment paper, end to end, overlapping just slightly. Roll the seam lightly with a rolling pin to seal. Trim the dough to a 10 X 15-inch rectangle; reserve the trimmings. Position the puff pastry with the long sides vertical on your work surface.
Use a ruler for measuring and a pizza cutter or small pairing knife for marking and cutting. Start at the top of the dough, marking the dough at 1-inch intervals down both long sides. At each mark, make a 3-inch long, horizontal cut from the outside edge of the sheet towards the center. When you finish, you should have horizontal cuts spaced l-inch apart all the way down both long sides of the puff pastry sheet. There will be a 4-inch wide space of uncut dough that runs down the center.
Spread the chicken mixture evenly down this 4 inch wide strip in the center of the dough.
Starting at the top, gently lift a cut strip from each side. Cross the strips over the chicken filling, twist the strips together, and lay them down. Repeat with the rest of the strips. When you finish, the strips will have formed a "braid" down the center. Brush the top of the pastry lightly with the egg wash.
Use a small, shaped cutter (e.g. heart or star-shaped) to cut designs from the reserved trimmings. Place the decorations on the top of the braid and brush each lightly with egg wash. Carefully slide the parchment paper onto a baking sheet; place in the refrigerator for 10 minutes to set.
Place in the preheated oven; bake until the puff pastry is golden brown and crisp and the chicken mixture is bubbly, about 35 to 40 minutes. Check after 25 minutes; if the decorations are browning too quickly, cover lightly with a sheet of aluminum foil and continue baking until the puff pastry is fully done.
Remove from the oven, and place on a wire rack. Cool for 10 minutes. Use a serrated knife to cut into slices; serve warm.
You may use white onion in place of yellow onion, if you prefer.
Egg wash is 1 egg mixed with 2 teaspoons water.
Recipe provided by Viking Cooking School.
Time to prepare: 1 hour, 20 minutes.