Chicken Rissoles
Ingredients
- 3 1/2 oz cooked chicken
- 2 oz cooked ham or tongue
- 1/4 cup button mushrooms
- 3 tbsp flour
- 1 oz butter
- 1/4 pt chicken stock
- 1 tbsp double cream heavy cream
- salt and pepper
- 1 3/4 cup flour for shortcrust or rough puff pastry
- flour for rolling out
- oil or fat for deep frying
- 1 egg
- fine dry white breadcrumbs for coating
Instructions
- Chop the chicken and ham finely.
- Chop the mushrooms.
- Melt the butter gently in a fairly large pan, add the mushrooms and cook for 1-2 minutes.
- Stir in the flour, add the stock gradually, and bring to the boil, stirring all the time. Cook for 1-2 minutes.
- Add the meat, cream, and seasoning.
- Leave to cool completely between 2 plates.
- Roll out the pastry very thinly on a lightly floured surface, and cut into eight 12cm rounds.
- Divide the filling between the rounds, dampen the edges, and fold over to form half circles.
- Press the edges together and seal firmly.
- Heat the oil or fat.
- Beat the egg until liquid.
- Coat the rissoles with the beaten egg and breadcrumbs.
- Fry in the fat until golden-brown on both sides. Drain well.
Calories: 387 kcal
Carbohydrates: 47 g
Protein: 18 g
Fat: 13g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 298 mg
Potassium: 232 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 303 IU
Vitamin C: 1 mg
Calcium: 24 mg
Iron: 4 mg