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A golden baked chicken puff pastry jalousie with a lattice top

Chicken and Cheese Puff Pastry Jalousie

Flaky golden puff pastry wrapped around a creamy, cheesy chicken filling. This impressive-looking bake is secretly simple and ready in under an hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 sheets puff pastry, thawed
  • 2 cups cooked chicken, shredded or diced
  • 1 cup shredded cheese (cheddar or gruyere)
  • 1 leek (or onion), finely diced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 0.75 cup milk
  • 0.5 tsp dried thyme
  • 1 egg, beaten (for egg wash)

Method
 

  1. Melt the butter and cook the leek and garlic until soft. Stir in the flour, cook 1 minute, then whisk in the milk to make a thick sauce.
  2. Off the heat, stir in the cooked chicken, cheese, and thyme. Season and let the filling cool.
  3. Roll out one sheet of puff pastry on a lined tray and spoon the filling down the center, leaving a border.
  4. Fold the second sheet and cut evenly spaced slits (the jalousie lattice), then lay it over the filling and seal the edges with a fork.
  5. Brush all over with the beaten egg and bake at 400°F (200°C) for 25–30 minutes, until deep golden and puffed.
  6. Cool 5 minutes, then slice and serve.

Notes

Use fully cooked chicken (rotisserie is perfect) so you just heat it through. Keep the pastry cold for the flakiest result. Add sauteed mushrooms or spinach to the filling, or swap in blue cheese for a sharper bite.