Читать книгу The Batch Lady - Suzanne Mulholland - Страница 31

CHICKEN, CHEESE & HAM PASTRY LATTICES

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This is one of those recipes that looks much harder than it actually is, all thanks to a bit of pastry wizardry! These are great to have stocked in the freezer, so I usually double the quantity and make eight lattices at once – it only takes a moment to make the extra ones as all the ingredients are already laid out.

PREP: 20 MINUTES

COOK: 35 MINUTES

SERVES 4

1 sheet ready-rolled puff pastry

4 skinless, boneless chicken breasts

4 × 1cm- (½in-) thick slices cheddar cheese

4 slices ham

1 egg, beaten, to cook

01 Unroll the pastry sheet and cut into quarters, leaving you with four roughly square pieces. If the pieces aren’t quite square, trim the longer sides to even up the pieces.

02 Using a lattice cutter, roll over the pieces of pastry, or alternatively use a sharp knife to cut 2cm (1in) slits in staggered rows 1cm (½in) apart. Gently pull the pastry apart so that the lattice shape opens up.

03 Line a baking tray with greaseproof paper and evenly space the chicken breasts on it. Place a slice of ham on each piece of chicken, then top each with a slice of cheddar cheese. Finally, top each stack with a piece of the latticed pastry, opening it up so that the top and sides of each chicken breast are enclosed.

Zhuzh it up!

Substitute the ham for slices of prosciutto and change the cheese to slices of mozzarella for a more luxurious result.

TO SERVE: Brush the top of each pastry lattice with beaten egg, then transfer to an oven preheated to 200°C/400°F/gas mark 6 for 30–35 minutes, until golden, juicy and tender. Serve hot with vegetables of your choice alongside.

TO FREEZE: Transfer the uncooked lattices to a labelled freezer bag and freeze flat for up to 3 months.

TO COOK FROM FROZEN: Remove the chicken lattices from the freezer and allow to defrost completely, then brush with beaten egg and cook as described, left.