Monday, 22 October 2012

Chicken, Pepper & Pesto Plait

A very simple midweek supper made up to use up what I had knocking around in the fridge. It worked surprisingly well, hence being deemed post worthy. I used red pesto in the one I cooked at home, but I do feel green pesto would probably suit just as well if not better.

Really easy to reheat in both microwave or oven, so makes an excellent packed lunch. I used the leftovers of our Sunday roast for the chicken, but this is priced based on buying and shredding 3 chicken breasts. Even this way at less than £1 per portion you'd go a long way to find a dinner as filling and tasty for so little money.


1 pack pre-rolled light puff pastry
300g cooked shredded chicken or turkey
1/2 jar pesto
125g ball mozzerella, thinly sliced
1 egg
2 sliced peppers, any colour (contrasting with pesto looks best)

Serves: 8
Cost per portion: £0.86
Nutrition: 327 calories, 17g carbs, 17g protein

Heat oven to 180C.

Heat a frying pan on the hob, then dry fry the peppers for 2 minutes. The aim is only to take some of the moisture out of the peppers and seal them, not to cook them through.

Cut a rectangle of baking paper to fit a tray. Unroll the pastry and lay on the baking paper (do not leave on the white rolling paper as in photo - it's a nightmare to get off once assembled).

Take a knife and cut approximately 10-12 horizontal cuts up each side of the pastry, roughly a third of the way across on each side, leaving the centre third uncut.

Spread the chicken along the length of the centre portion of the pastry, spoon over the pesto, then top with the peppers and mozzarella.

Beat the egg, then brush a small amount over the two ends of the pastry, but not all down the sides.

Starting at one end fold the first strip over the plait, pressing to the head of the plait so the filling won't escape. Fold the strip from the opposite side over slightly pointing downwards. Repeat, alternating sides, until the plait is finished. Press the final strip into the base of the plait again to seal.

Brush the plait all over with egg wash, then bake in the oven for 25-30 minutes. Small gaps in the plait will fill as the pastry expands creating an even finish. Serve with salad.

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