1 Heat butter in saucepan, add chicken and mushrooms Fry two to three minutes until chicken has browned.
2 Stir in flour and stock cube, cook a further one minute. Remove pan from heat, add milk.
3 Return to heat and bring to boil stirring continuously. Cook until sauce thickens, about two minutes. Add lemon rind and juice, stir vigorously. Season to taste and leave until cold.
4 Roll out pastry on lightly floured surface and trim to 300 mm square. Place on large, ungreased baking-tray. Spread chicken filling in 100 mm panel down centre of pastry. Cut pastry on either side of filling into 15 mm strips.
5 Wet edges of strips with water and fold alternately from side to side across filling to give plaited effect.
6 To complete: Seal ends and trim. Brush with beaten egg and bake at 190 deg C for 30 – 35 minutes. Cool on a wire rack.
7 Place on serving-platter and garnish with lemon twists, shredded lettuce and parsley. Serve warm or cold with a tossed salad
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1989g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 82 (10%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 280.6mg||86 %|
|Sodium 1752.6mg||60 %|
|Potassium 3206.5mg||84 %|
|Total Carbohydrate 59g||17 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 46.7g|
|Protein 124.4g||178 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 816
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