100 g cooked chicken
2 oz (50 g) cooked ham or tongue
1/4 cup (30 g) button mushrooms
3 tbsp (25 g) flour
2 tbsp (1 oz) 25 g butter
2/3 cup (150 ml) 1/4 pt chicken stock
1 tbsp double cream (heavy cream)
salt and pepper
shortcrust or rough puff pastry (using 1 3/4 cup (200 g) flour
flour for rolling out
oil or fat for deep frying
1 egg
fine dry white breadcrumbs for coating
2 oz (50 g) cooked ham or tongue
1/4 cup (30 g) button mushrooms
3 tbsp (25 g) flour
2 tbsp (1 oz) 25 g butter
2/3 cup (150 ml) 1/4 pt chicken stock
1 tbsp double cream (heavy cream)
salt and pepper
shortcrust or rough puff pastry (using 1 3/4 cup (200 g) flour
flour for rolling out
oil or fat for deep frying
1 egg
fine dry white breadcrumbs for coating
method
1. Chop the chicken and ham finely.
2. Chop the mushrooms.
3. Melt the butter gently in a fairly large pan, add the mushrooms and cook for 1-2 minutes.
4. Stir in the flour, add the stock gradually, and bring to the boil, stirring all the time. Cook for 1-2 minutes.
5. Add the meat, cream, and seasoning.
6. Leave to cool completely between 2 plates.
7. Roll out the pastry very thinly on a lightly floured surface, and cut into eight 12cm rounds.
8. Divide the filling between the rounds, dampen the edges, and fold over to form half circles.
9. Press the edges together and seal firmly.
10. Heat the oil or fat.
11. Beat the egg until liquid.
12. Coat the rissoles with the beaten egg and breadcrumbs.
13. Fry in the fat until golden-brown on both sides. Drain well.
2. Chop the mushrooms.
3. Melt the butter gently in a fairly large pan, add the mushrooms and cook for 1-2 minutes.
4. Stir in the flour, add the stock gradually, and bring to the boil, stirring all the time. Cook for 1-2 minutes.
5. Add the meat, cream, and seasoning.
6. Leave to cool completely between 2 plates.
7. Roll out the pastry very thinly on a lightly floured surface, and cut into eight 12cm rounds.
8. Divide the filling between the rounds, dampen the edges, and fold over to form half circles.
9. Press the edges together and seal firmly.
10. Heat the oil or fat.
11. Beat the egg until liquid.
12. Coat the rissoles with the beaten egg and breadcrumbs.
13. Fry in the fat until golden-brown on both sides. Drain well.
serving amount
serves 4
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