I haven’t cooked this for quite some time, but in the colder months it is a great recipe and is one of my favourites. It is also a great recipe when you have guests over, as most of the cooking time is spent in the oven.
Leftovers are also great the next day with the chicken shredded up with pasta. Or it would make a great pie filling.
Of all the types of pastry we learnt during the 6 classes I attended, this is the one that I enrolled for and really wanted to do. I was supposed to attend a Mille Feuille class with Sarah at babyCakes last year, but unfortunately it was cancelled due to lack of interest. So I was thrilled when Sarah told me about the 6 week pastry class at TuartCollege, which included a class on Mille Feuille using rough puff pastry.
I’ve really enjoyed this 6 week course and have found my confidence with pastry has really grown. I can’t wait to give full blown puff pastry a try when I have time at home. But in the meantime, it’s great to now have this quicker rough puff pastry up my sleeve. It tastes great, with the flaky layers, rise and crispness you expect from puff pastry, but in a lot less time. Yum.
Next time I make it at home, I will take step by step photos of the folding and update the post. But for now at least, here is the recipe.
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