Sage and Onion Chicken Plaits

25 mins
Serves 4
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Directions

  1. 1Tip the stuffing mix into a bowl, pour over the boiling water and give it a good stir. Leave to cool.
  2. 2Tip the stuffing mix into a bowl, pour over the boiling water and give it a good stir. Leave to cool.
  3. 3Tip the stuffing mix into a bowl, pour over the boiling water and give it a good stir. Leave to cool.
  4. 4Add the chicken mince to the bowl, season with salt and pepper.
  5. 5Add the chicken mince to the bowl, season with salt and pepper.
  6. 6Add the chicken mince to the bowl, season with salt and pepper.
  7. 7Use your hands to combine the mince and stuffing, so it's thoroughly mixed.
  8. 8Use your hands to combine the mince and stuffing, so it's thoroughly mixed.
  9. 9Use your hands to combine the mince and stuffing, so it's thoroughly mixed.
  10. 10Heat the oven to 190C fan.
  11. 11Heat the oven to 190C fan.
  12. 12Heat the oven to 190C fan.
  13. 13Cut the puff pastry in half lengthways and then in half widthways so you have 4 equal rectangles.
  14. 14Cut the puff pastry in half lengthways and then in half widthways so you have 4 equal rectangles.
  15. 15Cut the puff pastry in half lengthways and then in half widthways so you have 4 equal rectangles.
  16. 16Place one of the rectangles vertically in front of you and spread a tsp of chutney down the middle. Leaving a 1cm gap at the ends and a 2.5 cm gap along each side.
  17. 17Place one of the rectangles vertically in front of you and spread a tsp of chutney down the middle. Leaving a 1cm gap at the ends and a 2.5 cm gap along each side.
  18. 18Place one of the rectangles vertically in front of you and spread a tsp of chutney down the middle. Leaving a 1cm gap at the ends and a 2.5 cm gap along each side.
  19. 19Place around 2 heaped dessert spoons of the filling lengthways down the centre of the pastry leaving the same gaps around the edges as you did for the chutney. Flatten the filling out a little and make sure it's evenly spread.
  20. 20Place around 2 heaped dessert spoons of the filling lengthways down the centre of the pastry leaving the same gaps around the edges as you did for the chutney. Flatten the filling out a little and make sure it's evenly spread.
  21. 21Place around 2 heaped dessert spoons of the filling lengthways down the centre of the pastry leaving the same gaps around the edges as you did for the chutney. Flatten the filling out a little and make sure it's evenly spread.
  22. 22Starting in the top left corner cut 0.5cm wide diagonal strips into the pastry from the filling outwards. Repeat on the right hand side.
  23. 23Starting in the top left corner cut 0.5cm wide diagonal strips into the pastry from the filling outwards. Repeat on the right hand side.
  24. 24Starting in the top left corner cut 0.5cm wide diagonal strips into the pastry from the filling outwards. Repeat on the right hand side.
  25. 25Trim the end pastry pieces a little so they fold neatly over the ends of the filling.
  26. 26Trim the end pastry pieces a little so they fold neatly over the ends of the filling.
  27. 27Trim the end pastry pieces a little so they fold neatly over the ends of the filling.
  28. 28Fold the strips of pastry alternately into the middle crossing over each other. When all the pastry is folded up and the filling is encased, gently press down the tops a little so the pastry sticks in place.
  29. 29Fold the strips of pastry alternately into the middle crossing over each other. When all the pastry is folded up and the filling is encased, gently press down the tops a little so the pastry sticks in place.
  30. 30Fold the strips of pastry alternately into the middle crossing over each other. When all the pastry is folded up and the filling is encased, gently press down the tops a little so the pastry sticks in place.
  31. 31Brush with beaten egg.
  32. 32Brush with beaten egg.
  33. 33Brush with beaten egg.
  34. 34Make the other 3 plaits and place them on a lined baking tray.
  35. 35Make the other 3 plaits and place them on a lined baking tray.
  36. 36Make the other 3 plaits and place them on a lined baking tray.
  37. 37Bake at 190C for 25-30 mins or until the filling is cooked through and the pastry is golden brown.
  38. 38Bake at 190C for 25-30 mins or until the filling is cooked through and the pastry is golden brown.
  39. 39Bake at 190C for 25-30 mins or until the filling is cooked through and the pastry is golden brown.

Ingredients

  • 170 g Sage and Onion Stuffing mix
  • 170 g Sage and Onion Stuffing mix
  • 170 g Sage and Onion Stuffing mix
  • 425 ml boiling water
  • 425 ml boiling water
  • 425 ml boiling water
  • 500 g chicken mince
  • 500 g chicken mince
  • 500 g chicken mince
  • Salt
  • Salt
  • Salt
  • ground black pepper
  • ground black pepper
  • ground black pepper
  • Ready rolled puff pastry
  • Ready rolled puff pastry
  • Ready rolled puff pastry
  • 4 tsp red onion chutney
  • 4 tsp red onion chutney
  • 4 tsp red onion chutney
  • beaten egg
  • beaten egg
  • beaten egg

Equipment

bowlspoonknifebaking traybaking paperbrush

Tips

  • You can prep these ahead
  • This makes twice as much filling as you need, so you can even make a few roast balls with the other half to pop in the freezer
Sage and Onion Chicken Plaits | Clip Recipe