Winter has finally hit Cape Cod. With our first snow flurry and single digit temperatures, I felt it was time to create new twists on some old recipes, to warm and delight the cockles of our guests’ hearts: a summer favorite bundled up and served on a puddle of roasted red pepper sauce, giving it just that bit of flair. From the comments I heard, I believe we struck it right with this recipe.
SERVINGS4CHANGE SERVING SIZE |
COOK TIME15minutes |
PREP TIME30minutes |
READY IN1hour |
Ingredients
- Chicken Salad
- 2 cups chicken diced, cooked (3 – 6 oz chicken breasts, poached)
- 1 cup cheddar cheese grated
- 1 cup celery diced
- 1/3 cup onion(s) sweet, diced
- 1/3 cup Hellman's Mayonnaise
- 1/2 lemon's worth of lemon zest juice
- 1 box puff pastry
- 1 egg(s) mixed with 1 Tbsp. water for egg wash
- Roasted Red Pepper Sauce
- 7 oz. jar roasted red peppers
- 2 tablespoons olive oil
- 1 shallot(s) minced
- 2 tablespoons white wine
- 5 tablespoons chicken stock
- lemon juice to taste
- Salt and fresh ground pepper to taste
Instructions
Prepare the Chicken Salad
- Preheat oven to 375 degrees
- Mix all of the chicken salad ingredients together in a bowl and set aside
- Roll out two puff pastry sheets to 11 x 11” and cut into 2- 5 x5 “ squares (removing one inch of the border – the pastry needs to be this measurement to be thin enough)
- In the center of the square put about a ½ cup of chicken salad and draw the sides up to create a bundle, twisting and pinching the top to secure.
- Place the bundles on a parchment lined pan and brush with egg wash
- Cook for about 15 min. or until golden and cooked through
Meanwhile prepare the pepper sauce
- Heat the oil in a saute pan.
- Add the shallot and cook until soft.
- De-glaze the pan with white wine and cook 1 minute longer
- Add the stock and the drained roasted red peppers. Cook 5 min.
- Cool slightly, and puree in the blender
- Season with lemon juice, salt and pepper and transfer to a small saucepan to reheat a few minutes before serving.
