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| Chicken & Leek Gougere |
Serves 4 |
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| PASTRY: |
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100 g (4 oz) |
Be-Ro Choux Pastry |
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1 x 5 ml spoon (1 tsp) |
mustard powder |
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75 g (3 oz) |
Cheddar cheese, grated |
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FILLING: |
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450 g (1 lb) |
chicken, chopped |
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3 x 15 ml spoon (3 tbsp) |
Be-Ro Plain Flour seasoned with salt and freshly ground black pepper |
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2 x 15 ml (2 tbsp) |
spoon oil |
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225 g (8 oz) |
leeks, sliced |
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100 ml (4 fl oz) |
chicken stock |
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200 ml (7 fl oz) |
milk |
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1 medium |
egg |
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25 g (1 oz) |
Cheddar cheese, grated |
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| 1 |
Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease a shallow ovenproof dish. |
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2 |
Prepare the Choux Pastry adding the mustard powder and cheese with the beaten eggs. |
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3 |
Place spoonfuls of Choux Pastry round the base of the dish. Bake for about 35 minutes. |
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4 |
Mix chicken with seasoned flour and heat oil in a large frying pan. Add the chicken and leeks to the pan and fry for about 15 minutes until sealed on all sides. |
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5 |
Add the chicken stock and milk stirring all the time. Cover and leave to simmer for about 10 minutes. |
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6 |
Pour chicken filling into the cooked choux ring. Sprinkle with grated cheese and return to the oven for 15 minutes until cheese has browned. |
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