Creamy Chicken And Garlic Picnic Pasties Parcels With Boursin Recipes
CREAMY CHICKEN AND GARLIC PICNIC PASTIES-PARCELS WITH BOURSIN
Delectable litle pasties or pastry parcels filled with tender chunks of chicken breast and French Boursin cream Cheese, delicious! These are so easy to make, as they use cooked chicken breast, making them very handy for any leftovers you might have. France meets England in these pastry parcels, I have taken the idea of a traditional pasty, then added a little French touch with the Boursin cheese, thus dispensing with any need to make a white sauce to bind the chicken! Great for lunch boxes, picnics, lunch, supper or a light meals or snacks.NB: (I would not advise re-heating these, as the chicken has already been cooked twice before - they are just as delicious warm or cold.)
Provided by French Tart
Categories Savory Pies
Time 40m
Yield 4 Pasties or Parcels, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease and line a large baking tray.
- Thoroughly mix together all the filling ingredients, seasoning with black pepper. (You can pre-fry the mushrooms if you wish.).
- Roll out the pastry to a 30 cm (12 inch) square, then cut into 4 squares, place them on the baking tray.
- Pile the ingredients into the middle of the pastry sqaures. With the back of a spoon firmly press ingredients together.
- Brush edges with milk, fold corners to the centre sealing edges.
- Brush with beaten egg or milk and bake for 35 minutes until golden brown.
- Eat warm or cold.
Nutrition Facts : Calories 429.7, Fat 26.1, SaturatedFat 6.7, Cholesterol 47.6, Sodium 183.3, Carbohydrate 26.4, Fiber 1.1, Sugar 0.8, Protein 21.7
GARLIC CHICKEN PARCELS
Rustle up our chicken parcels with ready-made puff pastry and garlic cream cheese. It's a speedy yet special midweek dinner that only needs a few ingredients
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C Fan/gas 7. Cut a slit halfway in each chicken breast, then put each one between two pieces of baking parchment and bash with a rolling pin to flatten slightly.
- Cut your sheet of pastry in half widthways and put both halves on a baking tray. Sit a chicken breast on top of each half, then cram the cavities with the Boursin (don't worry if a bit of cheese oozes out). Season, scatter over the lemon zest then fold the edges of the pastry in to the centre and pinch shut. Flip each parcel over so the seal is on the bottom. Brush with a little oil, then bake for 30 mins until deep golden.
- About 10 mins before your parcels are ready, steam or boil the greens until tender. Toss in the oil and season. Serve alongside your chicken parcels with lemon wedges for squeezing over.
Nutrition Facts : Calories 1115 calories, Fat 80 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 48 grams protein, Sodium 2.4 milligram of sodium
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