Recipe
Chicken & Bacon Jalousie
A crisp puff-pastry jalousie filled with roast chicken, smoky bacon, crème fraîche, mustard and thyme for an easy family supper.
Ingredients
Method
20 mins prep40 mins cook60 mins total
Cook the bacon in a dry frying pan until lightly crisp. Add the onion and soften it, then stir in the garlic for the final 30 seconds.
Take the pan off the heat and mix in the chicken, crème fraîche, mustard, thyme and parsley. Season carefully and cool the filling on a plate.
Heat the oven to 200°C/180°C fan and line a tray. Cut the pastry into two equal rectangles and place one on the tray.
Spoon the cold filling onto the pastry, leaving a 2cm border, and brush the border with beaten egg.
Cut regular slits in the folded second rectangle, unfold it over the filling, then press and crimp the edges.
Brush the top with egg and bake for 25–30 minutes until risen and deeply golden. Rest briefly before serving.
Notes
Keep the filling cool before assembling the pastry so the base stays crisp.
About this recipe
Cooked chicken is folded into smoky bacon, softened onion and a lightly creamy herb dressing, then enclosed in flaky pastry. It is a practical way to turn leftovers into a generous family meal.
Keep the filling thick and completely cool before assembly. Serve in slices with peas, green beans or a dressed salad.
