Friday, September 11, 2009

chix salad in pastry

Chicken Salad in Pastry


Puff Pastry Ring
1 1/3 cups water
2/3 cup butter
1 1/3 cups flour
1/4 tsp salt
1/4 tsp celery seed
6 large egg

Chicken salad
3 1/2 cups chopped cooked chicken
1 1/2 cups celery, chopped
1/2 cup mayonnaise
1/4 cup + 1 T honey mustard
1/4 cup onion, finely chopped
1 tsp salt
3/4 tsp cracked pepper
1/2 tsp dry mustard
3/4 cup slivered almonds, toasted
curly leaf lettuce



1 Ring: Trace or cut out a 9" circle on a piece of parchment. Turn paper over, and place on a greased baking sheet; set aside.
2 Combine water and butter in a medium saucepan; bring to a boil Combine flour, salt, and celery seeds; stir well. Add to butter mixture, all at once. stirring vigorously over medium-high heat til mixture leaves sides of pan and forms a smooth ball. Remove from heat, and let cool 2 minutes.
3 Add eggs, o ne at a time, beating thoroughly with a wooden spoon after each additioin; beat til dough is smooth. Spoon dough into a large pastry bag fitted with a large fluted tip. Working quickly, pepe dough into 12 rosettes on 9" circle.
4 Bake at 400 for 40-50 minutes or til puffed and golden. Let cool on a wire rack away from drafts.
5 Salad: Combine chickena dn celery in a bowl. Combine mayo and next 5 ingredients; stir well. Add to chicken mixture; toss gently. Stir in almosnds.
6 Sp[lit puff pastry ring in half horizontally; remove and discard soft dough inside. Line bottom half of pastry ring with luttuce; top with chicken salad Replace pastry ring top.


Servings: 12

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