Chicken in Puff Pastry

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • lb (750 g) free-range chicken breast fillets
  • Salt and pepper
  • Butter
  • 4×5 in. (12.5 cm) discs of puff pastry, ¼ in. (6 mm) thick
  • Beaten egg to glaze
  • Parsley to garnish

For the sauce

  • 1 shallot, chopped
  • 1 oz (25 g) butter
  • 2 fl oz (50 ml) dry white wine
  • 2 fl oz (50 ml) chicken glaze
  • 5 fl oz (150 ml) double cream
  • Salt and pepper
  • Finely chopped herbs (thyme, chives, parsley, chervil)


Season the chicken breast fillets with salt and pepper and fry in a little butter until cooked. Set aside and keep warm.

Draw a criss-cross design on the top of each pastry disc with the point of a sharp knife. Brush with beaten egg and bake in the oven at gas mark 6, 400°F (200°C), until well puffed and golden brown. Cut off the top to form a lid; scoop out the uncooked inside and discard.

To make the sauce, sweat the shallot in the butter, add the wine and chicken glaze and reduce. Add the cream and boil vigorously until the sauce thickens. Season with salt and pepper and add the herbs.

Fill the scooped-out pastry discs with the chicken fillets and coat with the herb sauce. Garnish the dish with parsley sprigs.