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Chicken & Broccoli Braid

A tasty pastry based treat!

Method

  1. Preheat the oven to 175oC, Gas Mark 4.
  2. Chop chicken and broccoli; mix together in a bowl.
  3. Dice pepper and finely chop garlic, add to the bowl.
  4. Add cheese, mayonnaise and dill, mix gently.
  5. Unroll the pastry and cut in half width-ways. Place the two strips of pastry side by side. Press the seam to seal. Roll across width to increase, to give a finished size of approximately 20-25cm (8-10”).
  6. Lift with a spatula, place on a large baking stone or a large baking tin.
  7. Spread filling evenly down the centre of pastry about 8cm (3”) wide.
  8. On the longest sides of pastry, cut down into strips 2.5cm (1”) apart up to the filling.
  9. To braid, lift strips of pastry across the veg mix to meet in the centre, twisting each strip one turn.
  10. Continue alternating strips to form a braid.
  11. Tuck ends under to seal at top and bottom of braid.
  12. Brush egg white over pastry.
  13. Sprinkle with almonds. Place in the oven and bake for 25-30 minutes or until golden brown.

Ingredients

  • 200g (8oz) cooked chicken, finely chopped
  • 100g (4oz) broccoli, chopped
  • 1 red pepper, chopped
  • 1 clove garlic, crushed
  • 100g (4oz) sharp cheddar cheese, grated
  • 45ml (3-4 tbsp) mayonnaise
  • 2 tbsp fresh dill
  • 1 packet (240g) puff pastry
  • 1 egg white, lightly beaten
  • 30ml (2 tbsp) flaked almonds
As seen in the Mirror
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