Meats Recipes - Chicken and Asparagus Plait

Ingredients                                        

• 375 g/13 oz puff pastry (paste)

• 298 g/1 can condensed cream of asparagus soup

• 300 g/1 can cut asparagus spears, drained

• 225 g/8 oz/2 cups cooked chicken, chopped

• 100 g/4 oz/1 cup cooked long-grain rice

• 2.5 ml/1/2 tsp dried mixed herbs

• Freshly ground black pepper

• Beaten egg to glaze

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Method:

1. Roll out the pastry to a large rectangle. Mix the soup, asparagus, chicken and rice together with the herbs and a good grinding of pepper.

2. Spoon down the centre of the pastry. Make slashes either sides at 1 cm/1/2 in intervals down the length.

3. Brush with egg. Fold over the ends, then wrap the strips over the filling one at a time from each side alternately to form a plaited effect.

4. Carefully transfer to a dampened baking sheet. Brush with egg and bake at 200°C/400°F/gas mark 6 for about 25-30 minutes until golden brown and piping hot. Serve hot or cold.