Ingredients
Equipment
Method
Step-by-Step Instructions for Greggs Chicken Bake
- In a large mixing bowl, whisk together strong bread flour and salt. Add cold unsalted butter, rubbing it into the flour until you see visible chunks. Gradually pour in ice-cold water, mixing until the dough just comes together. Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, remove the pastry dough from the refrigerator. On a floured surface, roll it out into a rectangle approximately 1/2 inch thick. Fold it in thirds like a letter and then rotate it 90 degrees. Roll it out again, repeating the folding process every 30 minutes for a total of three turns.
- In a large skillet, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until softened and translucent, around 5-7 minutes. Stir in plain flour and cook for 1-2 minutes, then gradually whisk in chicken stock. Keep cooking until the mixture thickens. Stir in cooked chicken, double cream, Dijon mustard, thyme, nutmeg, and season to taste. Remove from heat and let cool.
- Preheat your oven to 200°C (400°F). Roll out the chilled pastry dough into a large sheet, then cut it into rectangular pieces about 10x15 cm (4x6 inches). Place a generous spoonful of the cooled chicken filling on one side of each rectangle. Fold the pastry over, sealing the edges well by crimping with a fork or your fingers. Brush the tops with the egg wash made from a beaten egg and milk.
- Line a baking tray with parchment paper and place the assembled Greggs Chicken Bakes on it, leaving space between each one. Bake in the preheated oven for 20-25 minutes, or until the pastry turns golden brown and crispy. Let cool for a few minutes before serving.
Nutrition
Notes
Keep everything as cold as possible for optimal flaky texture. Monitor baking time for best results.