Chicken And Spinach Loaf Encased In Home Made Pastry

Chicken And Spinach Loaf Encased In Home Made Pastry

Posted 2014-12-08 by finyfollow

This is a different variation on a chicken mince roll and is totally encased in the home made pastry.

I made the pastry as thin as possible as otherwise it takes over the whole taste.

This is a good recipe as it has vegetables within it, and you need no more cooking.

I served it with baby carrots as had nothing else to make a salad!

It is good to eat hot and also cold and would make a great addition to a buffet or a cold lunch.

Preparation Time: 40 minutes plus refrigeration 15 minutes
Cooking Time: 50 minutes
Makes: 4 servings

500 g [link chicken mince]
3 rashers bacon, chopped
250 g frozen [link spinach portions]
1 large tomato, seeded, chopped finely
1 red chilli, chopped finely
1 cup [link grated cheese]-any sort is OK
2 tbsp self-raising flour
1 egg, beaten
¼ cup parsley, chopped finely

1 cup [link plain flour]
¾ cup self-raising flour
65 g butter, chopped
About ½ cup water.

  • Preheat the oven to 190° fan forced. Brush a deep 21 x 14 cm loaf tin with melted butter or oil, or line with baking paper.

  • Put the flours and butter for the casing in a large bowl. You can either use a food processor for about 20 seconds or as I did, mix by hand which will obviously take longer. Mix until it is fine and crumbly.

  • Add the water, a little at a time, and either process for about 15 seconds or until a soft dough forms, or mix by hand. You may have to vary the amount of water so make sure you add it slowly.

  • Put the dough on a lightly floured surface and knead until it is in one piece

  • Roll three quarters of the dough about the size to cover the base and extend over the sides. Ease into the loaf tin.

  • Cover with plastic wrap and refrigerate for 15 minutes.

  • Meanwhile, for the filling -heat some oil in a pan, and add the chopped bacon. Cook for about 8 minutes or until browned. Add the frozen spinach.

  • Cook, covered for about 8 minutes or until spinach defrosts, stirring to prevent sticking.

  • Cook uncovered for about 5 minutes, stirring constantly. Remove from heat, and allow to cool.

  • Combine spinach mixture with remaining filling ingredients. Season.

  • Spoon the filling into the prepared pastry, pressing into the corners.

  • Roll out the remaining dough to cover the top of loaf tin. Pinch the edges together and brush with a bit of melted butter.

  • Bake about 35 minutes or until browned and cooked through. Leave in the tin for up to 10 minutes before taking out.

  • Serve hot or cold, sliced.

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