Chicken And Rice In Pastry

food.master's picture

May. 02, 2011


Crust 1 (Gourmet)
Chicken 900 Gram
Salt 10 Milliliter
Chopped parsley 45 Milliliter
Butter 125 Milliliter
Minced onion 1 Large
Rice 180 Milliliter
Chicken stock 500 Milliliter
Marjoram 3 Milliliter
Thyme 3 Milliliter
Chicken veloute 180 Milliliter
Cooked mushrooms 115 Gram , chopped
Cooked eggs 3 , chopped
Egg yolk 1
Light cream 30 Milliliter


Cut the chicken into ¾" (2 cm) pieces.

Sprinkle the chicken fillets with the salt and 1 tbsp (15 ml) of parsley.


Heat 1/2 of the butter in a sauce pan; saute 1/4 of the onion until tender.

Add the rice and chicken stock, cook the rice to tender.


In a second sauce pan, heat the remaining butter and saute the remaining onions and allow to cool.

Combine the cooked rice, fried onion, remaining parsley, mushrooms, chopped egg herbs and veloute.

Roll out half the pastry into a rectangle.

Place 1/4 of the rice mixture on the pastry, leaving a 3/4" (2 cm) rim from each edge.

Top the rice with strips of salmon.

Continue to make layers of rice then chicken.

You should finish with 4 layers of rice and 3 layers of chicken.

Roll out the remaining pastry a little larger then the first.

Mix the egg yolk with the cream.

Brush on the bottom layer edges.

Place the second piece of dough on top.

Brush the edges firmly to seal the edges.

Cut away any excess pastry.

Brush with egg mixture.

Cut a hole in the very centre of the dough to allow steam to escape.

Decorate with excess dough.

Brush with egg one final time.

Bake in a preheated 400°F (200°C) oven for 20 minutes, cover with foil wrap and continue to bake for an additional 15 minutes.

Remove and serve hot, warm or cold.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 5