© null The Pampered Chef used under license. Per serving: Energy: 1568kJ/376kcal Protein 16.7g Carbohydrate 22.9g Fat 24.8g Saturated Fat 9.6g Fibre 1.7g Salt 1gĬook’s Tip: To make sure spinach is well-drained, defrost spinach in a sieve over a bowl and gently press with the back of the Small Mix ‘N Scraper® to remove excess liquid just before using.Īdd 1-2 teaspoons finely grated lemon zest to the filling for an extra summery citrus flavour, if desired. Slice using Pizza Cutter serve using Mini-Serving Spatula. Bake 25-30 minutes or until cooked and deep golden brown. Repeat layers making sure to end on chocolate chips. In a large glass bowl or individual trifle cups, layer pieces/crumbles of cake, cherry compote, whipped cream, and chocolate chips. Increase speed to high and beat until stiff peaks form. Place baking stone in Medium & Rectangle Rack.īrush reserved beaten egg over dough and sprinkle with remaining cheese. Reduce speed and slowly drizzle in the gelatin mixture. Bring points of triangles up over filling and tuck under wide ends of dough at centre of ring (filling should not be completely covered). Spoon chicken mixture evenly onto widest end of dough triangles.
Using Baker’s Roller®, gently press edges of triangles where they meet together to seal.
Arrange dough triangles in a circle on Medium Round Stone, with wide ends of triangles overlapping in centre and pointed ends towards outside (there should be about a 13-cm diameter opening in centre of baking stone). Unroll croissant dough separate into 8 triangles. Add mayonnaise, black pepper and nutmeg to chicken mixture mix well using Small Mix ‘N Scraper®. Add 85 g of the cheese and most of the egg to chicken mixture (reserving remaining cheese and egg for topping). You can check her out here There are 3 parts to this trifle: My Yummy Brownies-recipe below Three 21-ounce cans of cherry pie filling Fresh whipped cream-recipe below Then you just layer them in a pattern: brownies, whipped cream, cherries, etc. Lightly beat egg in Prep Bowl using Stainless Mini Whisk. This recipe was inspired by my friend Kelly, a Pampered Chef Consultant. Coarsely grate cheese using Deluxe Cheese Grater. Combine chicken, spring onions, red pepper and spinach in Classic Batter Bowl set aside. Thinly slice spring onions and dice red pepper using Forged Cutlery Utility Knife.
Coarsely chop chicken on Cutting Board using Food Chopper. 225 g skinless, boneless cooked chicken, coarsely choppedĢ80 g frozen chopped spinach (frozen weight), defrosted and well-drainedġ/2 teaspoon freshly ground black pepper, or to tasteĢ packets (240 g each) chilled fresh ready-to-bake dough for four croissants
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