It was pointed out to me recently that I haven’t written any recipe posts here in a while and I would like to apologise for that! Between writing other posts, and writing recipes for Bloggers Tribe, I seem to have neglected you all for too long! So here’s one of my all time favourite recipes for any time of the year.
Today’s recipe is the Chicken Jalousie and it really couldn’t be easier to make, but tastes great! I cook this when I’m having lots of people over, and the leftovers make a great lunch! The ingredients and method below will give you 6 good portions, and can be served with salad, garlic bread, or anything that takes your fancy on a particular day!
- 2 packs of frozen puff pastry (defrosted) *
- 1 egg, beaten to glaze
- 6 chicken breasts, diced
- 1 pack bacon, diced
- 1 small tin sweetcorn
- 1 medium tub of Philadelphia cream cheese
- 250g mushrooms, chopped
- 1 onion, diced
- Cook your chicken, bacon, onion and mushrooms and leave aside to cool completely.
- Preheat your oven to roughly 200 degrees C and lightly grease a baking tray.
- Roll out your pastry to fit the tray.
- Drain the cooled chicken, bacon, onion and mushroom. The less liquid getting into the pie, the better! No soggy bottoms here…
- Mix your now cold chicken, bacon, onion, and mushrooms, with the sweetcorn and Philadelphia cream cheese.
- Pour out your mixture and spread it on the pastry, leaving 1cm around the edges. Cover this 1cm border in the egg.
- Roll out a second sheet and cut a slit in the centre (allows steam to come out) and carefully lay this on top of the mix.
- Seal the edges together by pressing them together or folding where possible to keep the mixture in, then glaze the entire pie in the egg.
- Bake in the oven for 30-40 minutes, or until golden, and serve with whatever sides you choose!