Recipes, re-invented from cooking shows
Creamy Chicken Sweetcorn Triangles
Prep. Time:
Baking Time:
Total Time:
1 hour 30 mins
45 mins
4 hours
Serves:
8 pasties
Mo created this dish for Great British Bake Off ™ Series 17. This version keeps Mo's deep golden rough puff triangles and his mum's samosa-inspired filling of chicken, sweetcorn and Cheddar in a creamy sauce. The pastry is rolled thinner and filled more generously, and a lighter sauce binds the fill...
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Ingredients
FOR THE ROUGH PUFF PASTRY: 3 cups (375 g) all-purpose flour, plus extra for dusting 1 tsp (6 g) fine salt 1 1/3 cups (300 g) unsalted butter, very cold, cut into 1/2-inch cubes (2 2/3 sticks) 2/3 cup (160 ml) ice water 1 tsp (5 ml) lemon juice
FOR THE CHICKEN: 1 tbsp (15 ml) neutral oil 1 small onion, finely chopped 1 clove garlic, finely grated 2 medium (450 g) boneless, skinless chicken breasts, cut into 1/2-inch (1 cm) dice Fine salt and black pepper, to taste (for the chicken and the sauce)
FOR THE LIGHT CHEESE SAUCE: 1 1/2 tbsp (20 g) unsalted butter 1 1/2 tbsp (12 g) all-purpose flour 2/3 cup (160 ml) whole milk 1/3 cup (80 ml) chicken stock 3/4 cup (75 g) sharp Cheddar, coarsely grated 1/2 tsp (3 g) Dijon mustard (optional)
TO ASSEMBLE: 1 cup (150 g) sweetcorn kernels, frozen and thawed or canned, drained and patted dry 1 egg, beaten with a pinch of fine salt, for glazing
EQUIPMENT: Large mixing bowl Rolling pin Ruler Bench scraper Skillet Instant-read thermometer Shallow dish Medium saucepan Whisk Two trays and parchment paper, for chilling Sharp knife or pastry wheel Pastry brush Fork Two large baking sheets Wire rack
Method
STEP 1: MAKE THE ROUGH PUFF PASTRY
Mix the flour and salt in a large bowl. Toss in the butter cubes to coat; do not rub them in. Mix the ice water with the lemon juice and add it gradually, cutting it in with a knife, until a shaggy dough forms with visible lumps of butter. Shape into a rectangle, wrap and chill for 20 minutes.
STEP 2: LAMINATE THE PASTRY
On a lightly floured surface, roll the dough into a rectangle about 18 x 7 inches (45 x 18 cm), using a bench scraper to keep the edges square. Fold the top third down and the bottom third up, like a letter. Turn 90° and repeat. Wrap and chill for 20 minutes. Do two more roll-and-fold turns, chilling for 20 minutes between them, for four turns in all. Chill for at least 30 minutes before shaping.
STEP 3: COOK THE CHICKEN
Heat the oil in a skillet over medium-high heat. Fry the onion for 3 minutes, add the garlic for 30 seconds, then add the chicken. Cook, stirring, for about 6 minutes, until just cooked through (165°F / 74°C on an instant-read thermometer). Season with salt and pepper and tip into a shallow dish, leaving any juices in the pan.
STEP 4: MAKE THE LIGHT CHEESE SAUCE
Melt the butter in a medium saucepan, stir in the flour and cook for 1 minute. Whisk in the milk and stock a little at a time, then simmer for 2 minutes until the sauce just coats the back of a spoon. It should be pourable, not stiff, because it sets further as it cools. Off the heat, stir in the Cheddar and mustard until melted, then season with salt and pepper.
STEP 5: COMBINE AND CHILL THE FILLING
Fold the sauce and sweetcorn into the chicken until everything is lightly coated; the sauce should bind the filling, not surround it. Spread out in the shallow dish, cool, then chill for at least 30 minutes until fully cold. A warm filling softens the inner layer of pastry.
STEP 6: SHAPE THE TRIANGLES
Line two trays with parchment. Roll the pastry to 1/8 inch (3 mm) thick and cut eight 6-inch (15 cm) squares with a sharp knife or pastry wheel, re-rolling the trimmings flat if needed. Spoon a generous 1/3 cup of filling onto one half of each square, leaving a 1/2-inch (1 cm) border. Brush the border with beaten egg, fold corner to corner into a triangle and press to seal. Crimp the edges with a fork. Chill on the trays for 20 minutes.
STEP 7: BAKE
Put two empty baking sheets in the oven and heat to 425°F (220°C). Brush the pasties with egg and cut a small steam vent in the top of each. Slide the parchment onto the hot baking sheets and bake for 15 minutes, then lower to 400°F (200°C) and bake for 13–17 minutes more, until deep golden. Lift one and check the base is browned and crisp; if not, bake for 5 minutes more. Cool on a wire rack for 10 minutes before serving.
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Instructions
FOR THE ROUGH PUFF PASTRY:
3 cups (375 g) all-purpose flour, plus extra for dusting
1 tsp (6 g) fine salt
1 1/3 cups (300 g) unsalted butter, very cold, cut into 1/2-inch cubes (2 2/3 sticks)
2/3 cup (160 ml) ice water
1 tsp (5 ml) lemon juice
FOR THE CHICKEN:
1 tbsp (15 ml) neutral oil
1 small onion, finely chopped
1 clove garlic, finely grated
2 medium (450 g) boneless, skinless chicken breasts, cut into 1/2-inch (1 cm) dice
Fine salt and black pepper, to taste (for the chicken and the sauce)
FOR THE LIGHT CHEESE SAUCE:
1 1/2 tbsp (20 g) unsalted butter
1 1/2 tbsp (12 g) all-purpose flour
2/3 cup (160 ml) whole milk
1/3 cup (80 ml) chicken stock
3/4 cup (75 g) sharp Cheddar, coarsely grated
1/2 tsp (3 g) Dijon mustard (optional)
TO ASSEMBLE:
1 cup (150 g) sweetcorn kernels, frozen and thawed or canned, drained and patted dry
1 egg, beaten with a pinch of fine salt, for glazing
EQUIPMENT:
Large mixing bowl
Rolling pin
Ruler
Bench scraper
Skillet
Instant-read thermometer
Shallow dish
Medium saucepan
Whisk
Two trays and parchment paper, for chilling
Sharp knife or pastry wheel
Pastry brush
Fork
Two large baking sheets
Wire rack
Heading 5
Ingredients
STEP 1: MAKE THE ROUGH PUFF PASTRY
Mix the flour and salt in a large bowl. Toss in the butter cubes to coat; do not rub them in. Mix the ice water with the lemon juice and add it gradually, cutting it in with a knife, until a shaggy dough forms with visible lumps of butter. Shape into a rectangle, wrap and chill for 20 minutes.
STEP 2: LAMINATE THE PASTRY
On a lightly floured surface, roll the dough into a rectangle about 18 x 7 inches (45 x 18 cm), using a bench scraper to keep the edges square. Fold the top third down and the bottom third up, like a letter. Turn 90° and repeat. Wrap and chill for 20 minutes. Do two more roll-and-fold turns, chilling for 20 minutes between them, for four turns in all. Chill for at least 30 minutes before shaping.
STEP 3: COOK THE CHICKEN
Heat the oil in a skillet over medium-high heat. Fry the onion for 3 minutes, add the garlic for 30 seconds, then add the chicken. Cook, stirring, for about 6 minutes, until just cooked through (165°F / 74°C on an instant-read thermometer). Season with salt and pepper and tip into a shallow dish, leaving any juices in the pan.
STEP 4: MAKE THE LIGHT CHEESE SAUCE
Melt the butter in a medium saucepan, stir in the flour and cook for 1 minute. Whisk in the milk and stock a little at a time, then simmer for 2 minutes until the sauce just coats the back of a spoon. It should be pourable, not stiff, because it sets further as it cools. Off the heat, stir in the Cheddar and mustard until melted, then season with salt and pepper.
STEP 5: COMBINE AND CHILL THE FILLING
Fold the sauce and sweetcorn into the chicken until everything is lightly coated; the sauce should bind the filling, not surround it. Spread out in the shallow dish, cool, then chill for at least 30 minutes until fully cold. A warm filling softens the inner layer of pastry.
STEP 6: SHAPE THE TRIANGLES
Line two trays with parchment. Roll the pastry to 1/8 inch (3 mm) thick and cut eight 6-inch (15 cm) squares with a sharp knife or pastry wheel, re-rolling the trimmings flat if needed. Spoon a generous 1/3 cup of filling onto one half of each square, leaving a 1/2-inch (1 cm) border. Brush the border with beaten egg, fold corner to corner into a triangle and press to seal. Crimp the edges with a fork. Chill on the trays for 20 minutes.
STEP 7: BAKE
Put two empty baking sheets in the oven and heat to 425°F (220°C). Brush the pasties with egg and cut a small steam vent in the top of each. Slide the parchment onto the hot baking sheets and bake for 15 minutes, then lower to 400°F (200°C) and bake for 13–17 minutes more, until deep golden. Lift one and check the base is browned and crisp; if not, bake for 5 minutes more. Cool on a wire rack for 10 minutes before serving.
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