Chicken roll

Press, 29 July 1976, Page 12

Chicken roll

(By CELIA TIMMS) Chicken roll is made from cooked chicken enclosed in puff pastry. Serves four. You will need: 8 oz puff pastry 8 oz cooked cubed chicken 1 tablespoon chopped parsley 1 small onion, grated 2 oz butter 2 oz flour 1 cup milk 1 egg Salt and pepper Nutmeg Method: Chop chicken into small pieces. Melt butter in small saucepan and add grated onion. Saute for 2-3 minutes then add flour and cook for another minute or two. Gradually stir in milk. Continue to stir until thickened. Add parsley and

season to taste with salt, pepper and nutmeg. Leave to get cold. Roll out pastry thinly to an oblong about 12 x 10 inches. Place prepared cold filling down centre leaving an equal width of pastry on either side. Using a very sharp knife cut these side pieces .on the slant from the edge as far as the filling, making the cuts about | inch apart. Do this on both sides and ensure that the cuts match. Brush lightly with beaten egg on the under side and bring the strips across the filling alternately to form a plait. Place on baking tray and put in hot oven (425) for 10 minutes. Reduce heat to 350 and co.ok until pastry is crisp and lightly browned. Serve hot with a hot sauce.