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15 g/0.5 oz/1 tbsp butter or margarine
15 ml/0.5 oz/2 tbsp plain (all-purpose) Flour
150 ml/0.25 pt milk
Salt and freshly ground black pepper
1 egg, beaten
100 g/4 oz/1 cup cooked chicken, chopped
50 g/2 oz sweetcorn (corn) kernels
450 g/1 lb Puff Pastry
Oil, for deep-frying
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Method :
Melt the butter or margarine in a saucepan, stir in the flour and cook for
1 minute. Whisk in the milk and bring to the boil, stirring continuously,
until the sauce thickens. Season to taste, remove from the heat and beat
in half the egg. Stir in the chicken and sweetcorn. Roll out the pastry
(paste) as thinly as possible and divide into eight small rectangles.
Divide the chicken mixture between the rectangles, glaze the edges with
egg and fold over to make square parcels. Press the edges together to seal
and glaze on both sides with egg. Chill for 30 minutes. Fry (saute) in
deep hot oil for 6 minutes until golden brown and well puffed, drain on
kitchen paper (paper towels) and serve immediately. |