Stairway To Heaven Hens In Paris Pastry

This recipe is good for left-over chicken, it looks magnificent and it freezes well. It has the added advantage of being a complete meal in itself – protein (the chicken), carbohydrate (the pastry) and vegetable (the broccoli). And there’s only one piece of music to listen to as you make it – just listen a couple of times and you’ll have it done…. When you’ve finished, sit down and watch Gene Kelly’s mesmerising dance routine, to Gershwin’s inimitable music, at the end of American in Paris. You’ll find both at the bottom of this post.

If you can’t find Paris (or croissant) pastry, bear in mind that it’s really just puff pastry with some yeast and sugar added to it. Either use all-butter (which rises a bit better) puff pastry and dredge discreetly (ie not whole drifts) with icing sugar, or make it yourself using the simple recipe on Joe Pastry’s blog.  

Serve with a simple green salad.

For six

  • 500g/2 cups/ cooked chicken breast (about five small breasts)
  • 1 small head of broccoli
  • 120g/1 cup/4 oz grated cheddar
  • 1 red pepper
  • 1 onion
  • 2 cloves of garlic crushed with 2 tsp smoked salt
  • 1 tbsp Dijon mustard
  • 120ml/½ cup mayonnaise
  • 500g/1 lb croissant dough – my local village shop provides this (in the form of unbaked croissants), but you can buy 2 x 250g Jus Roll tins of croissant dough
  • 1 egg white – or some milk
  • 50g flaked almonds or pine nuts
  1. Preheat the oven to 180°C.
  2. Divide the broccoli into florets.
  3. Fry the onion, the garlic and the pepper.
  4. Mix in the rest of the ingredients except the last three.
  5. Grease a large baking tray and lay out the croissant pastry in a long rectangle on it, pinching together where necessary with your fingers.
  6. Place the filling to form its own long rectangle down the middle of the pastry, leaving a little space at each end.
  7. Cut horizontal lines to the right and left of the filling a couple of inches (4 cm) apart.
  8. Pull the right and left strips together and twists (so they are ‘holding hands’) in the centre.
  9. Bring up each of the ends so they are pinched loosely together with the nearest central twist.
  10. Brush with the egg white or milk.
  11. Bake about 20 minutes.
  12. Brush again, and sprinkle with the nuts, bake for a further five minutes.

Music to cook to

0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments

Related Posts

Prince Oblonsky’s tarragon chicken with a soft onion-vermouth sauce

“No comfort food requires fresh tarragon.” Grace Dent, Comfort Eating This is quite a versatile recipe. On the one hand…
Read More

Maravan’s silver-speckled mango air: and all about airs, foams, cappuccinos and espumas

  In this post: Introduction – getting the idea to write this post from Martin Suter’s, The Chef About airs, foams, cappuccinos, zabaglioni…
Read More

Braised Duck Breasts with Rowanberries and Ginger

This recipe was inspired by my visit to the National Gallery’s Soundscapes exhibition last summer. The idea was that six paintings would be exhibited…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts