92 Chicken in the Crust

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Chicken 2 lb. 2 lb. 1 kilo
Five-Minute Pastry
Mushrooms 4 large 4 large 4 large
Clarified butter 4 tbsp. 2 oz. 60 grams
Lemon juice 1 tbsp. 1 tbsp. 15 milliliters
Oil for deep frying
Egg 1 1 1


Method of Preparation

  1. Prepare chicken as for deep frying—use breasts only.
  2. Prepare pastry.
  3. Peel mushrooms.
  4. Preheat oil in deep fryer to 400°F.
  5. Beat egg for sealing pastry.

Method of Cookery

  1. Lightly fry mushrooms in butter with lemon juice. Drain and pat dry.
  2. Roll out pastry and cut into 2 pieces large enough to enclose breasts. Place each piece of chicken on the pastry pieces with 2 mushrooms on top of each.
  3. Brush edges of pastry with beaten egg and seal tightly.
  4. Deep fry for 10 minutes at 400°F. Drain and serve.


One pastry case is sufficient for 2 portions unless the diner is extremely robust, in which case make it 1 case per person. Serve with a colorful salad and a bottle of chilled dry white wine.