Home > Rice recipes > Pastry-wrapped chicken and rice kedgeree

Pastry-wrapped chicken and rice kedgeree

Name: Pastry-wrapped chicken and rice kedgeree
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 100g long-grain rice; 600ml fresh chicken stock; 3 skinless, boneless chicken breasts; 75g butter; Bunch spring onions, finely chopped; 150g chestnut mushrooms, chopped; Handful chopped fresh flatleaf parsley; 2 hard-boiled eggs, roughly chopped; Grated zest of 1 small lemon; 500g pack fresh puff pastry; 1 egg yolk, beaten with a little water

Published: 28 Feb 06
Updated: 18 Mar 24

Kedgeree is traditionally made with fish but in this clever recipe you use chicken and wrap the whole thing in pastry. Freeze and bring out when you don’t feel like cooking.

Easy
March 2006

Test kitchen approved

Serves 6
Takes 45 min to make, 40 min to cook

Kedgeree is traditionally made with fish but in this clever recipe you use chicken and wrap the whole thing in pastry. Freeze and bring out when you don’t feel like cooking.

Nutrition: per serving

Calories: 612kcals
Fat: 35.8g (17.6g saturated)
Protein: 31.2g
Carbohydrates: 47.5g (2.9g sugars)
Salt: 1.5g

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Ingredients

100g long-grain rice
600ml fresh chicken stock
3 skinless, boneless chicken breasts
75g butter
Bunch spring onions, finely chopped
150g chestnut mushrooms, chopped
Handful chopped fresh flatleaf parsley
2 hard-boiled eggs, roughly chopped
Grated zest of 1 small lemon
500g pack fresh puff pastry
1 egg yolk, beaten with a little water

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Method

Cook the rice according to packet instructions, drain and set aside. Meanwhile, put the stock into a pan and bring to a simmer, then add the chicken and poach for 15-20 minutes, until just cooked through. Drain and leave to cool. Cut into bite-size pieces.
Melt the butter in a saucepan. Add the onion and mushrooms and cook for 2-3 minutes, until just softened. Take off the heat and stir in the rice, chicken and parsley. Add the chopped egg and lemon zest and mix well.
Roll out the pastry to 30 x 35cm and put on a non-stick baking tray. Spoon the chicken and rice mix onto 1 half, leaving a border at the edge. Brush the edges with water. Fold the pastry over and seal the edges.

Open-freeze for 4 hours on the baking tray. Remove from the tray, wrap in cling film and freeze again.
The day before you eat, thaw in the fridge overnight. Put a baking tray in the oven and preheat to 200°C/fan180°C/gas 6. Brush the pastry with the yolk, sprinkle with black pepper and sea salt and place on the hot tray and bake for 40 minutes until golden.

Recipe from March 2006 Issue

Nutrition

Nutrition: per serving

Calories: 612kcals
Fat: 35.8g (17.6g saturated)
Protein: 31.2g
Carbohydrates: 47.5g (2.9g sugars)
Salt: 1.5g

delicious. tips

To bake fresh, make up to step 3, brush with the yolk and put onto a cold baking tray. Bake for 30 minutes in an oven preheated to 200°C/fan180°C/gas 6.
Freeze for up to 1 month, then defrost for 24 hours and reheat for 40 minutes.