Monday, 3 November 2008

Pampered Chef Chicken Ham and Broccoli Ring

This is so easy to make but looks and tastes like you have spend ages in the kitchen. This uses the croissant dough that can be found in the chiller section of the supermarket, however it works just as well using puff pastry or to make it IPD friendly put the filling into a oven proof dish and cook for 10 minutes until bubbling and all ingredients have 'melted' together..see the bottom of this post for IPD serving suggestions!


225 g (8 oz) skinless, boneless cooked chicken, chopped
175 g (6 oz) broccoli, chopped
1/2 red pepper, seeded and finely diced
1 clove garlic, pressed
140 g (5 oz) Gruyère or Emmental cheese, grated, divided
125 ml (4 fl oz) mayonnaise
2 tablespoons Dijon mustard
1/4 teaspoon salt
2 packets (240 g each) chilled fresh ready-to-bake dough for six croissants
1 egg white, lightly beaten

Preheat oven to 190°C/fan 170°C/Gas 5. Coarsely chop chicken and broccoli on Cutting Board using Food Chopper; place in Classic Batter Bowl. Dice red pepper using Utility Knife; add to bowl. Add garlic pressed with Garlic Press to batter bowl. Grate 115 g (4 oz) cheese into bowl using Deluxe Cheese Grater. Add mayonnaise, mustard and salt; mix well using Small Mix 'N Scraper®.
Unroll croissant dough; separate into 12 triangles. Arrange dough triangles in a circle on Medium Round Stone with wide ends of triangles overlapping in centre and pointed ends towards the outside (there should be about 13 cm/5 in diameter opening in centre of stone). Gently press edges of triangles where they meet together to seal.
Spoon chicken mixture evenly onto widest end of dough triangles. Bring points of triangles up over filling and tuck under wide ends of dough at centre of ring (filling should not be completely covered). Place baking stone in Medium & Rectangle Rack.
Brush egg white over dough. Grate remaining cheese over top. Bake 25-30 minutes or until deep golden brown. Slice using Pizza Cutter and serve.
Yield: Serves 10
Per serving: Energy 303kcal; Protein 14g; Carbohydrate 17g; Fat 20g; Saturated Fat 7g; Fibre 1.1g; Salt 0.9g
Cook's Tip: For a Chicken & Asparagus Ring, use 175 g (6 oz) fresh asparagus, cut into 2.5 cm (1 in) pieces, in place of the broccoli, and use 1 carrot (cut into thin match-stick size strips, then strips cut into thirds) in place of the red pepper. Omit the final sprinkling of cheese over the ring, and sprinkle with flaked almonds instead. Use Crinkle Cutter instead of Food Chopper to coarsely chop chicken.
© The Pampered Chef—United Kingdom, Ltd.



This is the basic recipe but I substitute to suit what I have in the cupboard. Cheddar cheese, pre- cooked sandwich ham and chicken, asparagus for the broccoli, onions instead of the peppers...you name it, it will work! Take a look at Tulip's Kitchen Facebook Group Page where you can find lots of different variations
The pastry is not IPD friendly obviously, but the filling could be served hot in a bowl and served with cauliflower sticks or indeed placed on top of a cauliflower pizza base making the most amazing IPD friendly pizza ever!!!  If you would like to purchase a Medium Round Stone to ensure crisp evenly cooked pastry clicke here to go order!

2 comments:

Marie said...

That looks delicious Tulip!! I haven't been able to find those buns in my local shop yet. I think I shall have to travel a bit further afield!

Christine said...

Aldi sell them