parcel – bFeedme

To get the crisp outer that you’re craving for on this dish, make sure that the oven is hot enough before you put anything in – turn the oven on at around 250C about an thirty minutes before you start to prepare anything, otherwise the pastry could be disappointingly soggy!

To Serve 4
3tbsp Crème Fraiche
1tbsp Dijon Mustard
370g Packet Puff Pastry
350g Good Quality Ham, sliced
175g Gruyere Cheese, thinly sliced or grated
1 Egg Yolk, beaten
Sea Salt

1. Mix the Crème Fraiche and Dijon Mustard together well. Roll out a third of the Puff Pastry into a rectangle around thirty by twenty five centimetres, and place on a Baking Sheet.
2. Spread a third of the Mustard Mixture evenly across the pastry, leaving a centimetre border. Top with a layer of Ham, all of the Cheese, then another layer of Ham.
3. Spread the rest of the Mustard Mixture over the top of the Ham, then brush the Puff Pastry border with the Egg Yolk.
4. Roll out the rest of the Pastry to a rectangle around two or three centimetres larger than the base. Place over the filling, and press the edges firmly together, trimming any extras off if required.
5. Brush the top with Beaten Egg Yolk, and chill for fifteen minutes.
6. Cook the parcel at 220C for around twenty five minutes, or until the Pastry Base is cooked, and is Golden Brown. If it begins to burn around the edges, cover with some foil, then return to the heat.

Allow to stand for five minutes before sprinkling with Sea Salt, and serving with seasonal vegetables. You could also sprinkle some extra Cheese over the top five minutes before finishing in the oven, and leaving it to bubble and turn golden brown and crispy.

Photo Courtesy of: mrsdewinter

Crispy and golden on the outside, tender and full of juices on the inside, posh cooking doesn’t get much more enjoyable than these Parcels!

You can prepare these a day early, and chill in the fridge. This can allow the chicken to absorb some more of the flavours for longer, developing the tastes better.

To Serve 6

125g Softened Butter

5 crushed cloves of Garlic

6 plump, skinless Chicken Breasts

4tbsp Plain Flour

200g Breadcrumbs

1tbsp Dried Parsley

½tsp Paprika

1tbsp Dried Thyme

2 Eggs, Beaten

200ml Vegetable Oil

1. Heat the oven to 200 C – Gas Mark 6.

2. Mix the Butter, Garlic and Parsley together, and season to taste. Roll it into a long, thin sausage shape, and wrap tightly in cling-film. Place in the fridge to chill.

3. Mark a cut into the side of each Chicken Breast to make a pocket, where you need to insert some of the chilled Herb Butter (after taking it out of the Cling-film!)

4. Mix the Breadcrumbs with the Paprika and Thyme. Season well with Salt and Pepper. Pour the beaten Egg onto a large plate, the breadcrumbs on another plate and the flour on another.

5. Cover the Chicken in the Flour, then into the Egg, then finally the Breadcrumbs, making sure that all of the chicken is well coated. Secure each Chicken Breast with a Cocktail stick in order to keep as much butter inside as possible.

6. Heat the oil until very hot (a piece of bread should turn golden in about thirty seconds). Fry each Parcel for a minute or two until golden, then transfer into a large baking tray, and cook in the oven for fifteen to twenty minutes.

7. To serve, remove all of the cocktail sticks, and drizzle and of the extra sauce over the top.

Photo Courtesy of Megan.Chromik

Melting Cheese and Ham Parcel

Crunchy Garlic and Herb Chicken Parcels