Pastry-wrapped chicken and rice kedgeree
- March 2006
- 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.
- 35.8g (17.6g saturated)
- 47.5g (2.9g sugars)
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.
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