Two meals from some leftovers - great!
A cold, cooked chicken, a rainy day and some puff pastry... Normally for me that would mean a quiet afternoon making a chicken pie, but I need to assert my creative muscles again, and think of something different. My bacon and mushroom parcels worked well, so perhaps a chicken pie parcel would be worth a try?
Chicken pie parcels
1 onion, sliced
1 pack cubetti di pancetta (preferably smoked)
1 tbsp butter
1 tsp sugar
150g cream cheese
cold, cooked chicken, diced (I gauged mine by stirring it in. I managed to get a lot of meat off my chicken so judged it as I added it to the mix).
1 pack of all butter puff pastry cut into quarters (I used 3 for the parcels).
1 egg beaten.
Place the pancetta in a saucepan and cook gently.
Once there is some fat from the pancetta, add the onion and stir to coat the onion. Cook for 5 mins over the lowest heat, with the lid on the suacepan..
Add the sugar to the onions to caramelise them. Continue to cook for a further 10 mins with the lid on.
Remove the lid and allow to cool.
Once cooled, add the cream cheese and stir well to loosen the cheese and spread the pancetta and onion evenly through it.
Add the chicken to the mix.
Leave to one side whilst you roll out the pastry squares to about 10cm square.
Place a large dollop of mixture into the centre of the pastry square
and fold in the corners...
Turn the parcel over and lay on a greased baking sheet.
Brush with beaten egg and keep refrigerated until needed.
When ready, bake at 200 C for 30-35 mins, or until golden on top.
Chicken pie parcels
1 onion, sliced
1 pack cubetti di pancetta (preferably smoked)
1 tbsp butter
1 tsp sugar
150g cream cheese
cold, cooked chicken, diced (I gauged mine by stirring it in. I managed to get a lot of meat off my chicken so judged it as I added it to the mix).
1 pack of all butter puff pastry cut into quarters (I used 3 for the parcels).
1 egg beaten.
Place the pancetta in a saucepan and cook gently.
Once there is some fat from the pancetta, add the onion and stir to coat the onion. Cook for 5 mins over the lowest heat, with the lid on the suacepan..
Add the sugar to the onions to caramelise them. Continue to cook for a further 10 mins with the lid on.
Remove the lid and allow to cool.
Once cooled, add the cream cheese and stir well to loosen the cheese and spread the pancetta and onion evenly through it.
Add the chicken to the mix.
Leave to one side whilst you roll out the pastry squares to about 10cm square.
Place a large dollop of mixture into the centre of the pastry square
and fold in the corners...
Turn the parcel over and lay on a greased baking sheet.
Brush with beaten egg and keep refrigerated until needed.
When ready, bake at 200 C for 30-35 mins, or until golden on top.
Enjoy with simple veg and leftover gravy, or a puddle of baked beans and a dollop of ketchup! :-)
And what about that last quarter of pastry and the bit of chicken I hadn't used?
Chicken and Pesto Tart
Use the pastry to line a small quiche tin (loose bottom).
Bake blind for 15 mins at 175 C
Cool a little, and then fill with cold chicken.
Top this with a mixture of 2 beaten eggs (I used my eggs to brush the top if the parcels first!), a heaped tblsp sour cream and 2 tsp pesto and a grind of black pepper.
Bake at 175 C for 25-30 mins, or until the egg looks baked and has started to 'crack' a little on top.
Cool before removing from tin.
YUM!!
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