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Chicken Jumble in a Puff

This is one of the most painless bakes I have ever done.

This recipe makes short work of leftovers.

Flavour-wise, check that the combo works. This is the important first step in assessing compatibility before you throw everything into a pot.

Even if it doesn’t work, hot sauce will save the day. I’m just sayin’.

We were on a fridge-raid the previous day; and yielded leftover stir-fried vegetables (lotus roots & mangetout), honey-soy chicken, and an almost-shriveled package of store-bought puff pastry.

How painless is painless, you ask?

Little Ms. Three, who barely breaches the counter-top,  insisted on helping to “woll” the dough.

That’s painless.

Now back to the quick-bake.

The leftover vegetables were sliced and diced, ditto the chicken.

Although the store -bought puff pastry could be used as is, after a slight thaw, we (meaning helpful Ms. Three) rolled out each puff pastry square some more. Quick cheat tip: to avoid the hassle of cleaning up loose flour on your rolling surface, just put your pastry between sheets of baking paper – I used wax paper initially but the wax paper gave way and stuck to the pastry. Actually, it is not so much of a cheat tip as it is plain common sense………but common sense and this bakeslave are like oil and water, as my household members will strongly attest to.

 We (meaning me) then scooped the jumble of leftovers onto a piece of puff pastry.

Another piece of pastry was placed on top (much like how you’d carefully coax the dough down like making ravioli). Then using an egg-ring (aka the world’s most useful kitchen thingamajig bought when commonsense was in absentia), we pressed it over the jumble-filled pastry.

To crimp the edges (and prevent the pastry from spilling its contents while baking), we pressed the tines of a fork around the circle, and, because she’s into Sesame Street, Ms. Three wanted the letter X in the middle.

The pastries were given an egg wash (don’t skip this step, or the pastry will look anaemic), then baked for 25 – 30 minutes at 200°C.

10 comments on “Chicken Jumble in a Puff

  1. createeng
    October 28, 2012

    Cute, Little Ms. Three can roll dough better than me! 😛

    • Nat Yusop | imabakeslave
      October 28, 2012

      LOL!

      She’s also known to squirrel a couple of eggs when I’m not looking, and try to crack them into a bowl. Gives a whole new dimension to “Look Mama, see what I’ve done!”

      🙂

  2. Gracie
    October 30, 2012

    Scrumptious!!!

    • Nat Yusop | imabakeslave
      October 31, 2012

      Heh heh – easy peasy “campak campak” recipe. One day (when I have three hours to spare) I will try to make my own puff pastry. One day. 😛

      • Gracie
        November 1, 2012

        DIY Puff Pastry? Whoa.

  3. Allison
    November 10, 2012

    This is a great idea! (And even more appealing than chicken pot pie…)

    • Nat Yusop | BakeSlave
      November 10, 2012

      Hahaha, well, chicken pot pie has its own merits…. This is the cheat’s/thrifty/savvy cook’s way of dealing with leftovers. 😛

  4. Pingback: Festive leek, mushroom and chicken pie « Green and Ginger

  5. Fae's Twist & Tango
    January 31, 2013

    Please let Ms. Three know that I think she has adorable/pretty hands! 😀 Fae.

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This entry was posted on October 27, 2012 by in Bake, Puff Pastries and tagged .
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