The Batch Lady chicken cheese and ham pastry lattices - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Batch Lady chicken cheese and ham pastry lattices By You Magazine - February 16, 2020 This is one of those recipes that looks much harder than it actually is, thanks to a bit of pastry wizardry. These are great to keep in stock in the freezer, so I usually double the quantity and make eight lattices at once – it only takes a moment to make the extra ones as all the ingredients are already laid out. Danielle Wood SERVES 4 PREP 20 MINUTES COOK 35 MINUTES 1 sheet ready-rolled puff pastry 4 skinless, boneless chicken breasts 4 slices ham 4 x 1cm-thick slices cheddar cheese 1 egg, beaten, to glaze 1. Unroll the pastry sheet and cut into quarters to make four roughly square pieces. If they aren’t quite square, trim the longer sides to even up the pieces. 2. Using a lattice cutter or a sharp knife, make 2cm slits in staggered rows 1cm apart. Gently pull the pastry apart so that the lattice shape opens up. 3. Line a baking tray with greaseproof paper and place the chicken breasts on it, evenly spaced. Top each one with a slice of ham, then a slice of cheese and finally a piece of the latticed pastry, opening it up so that the top and sides of each chicken breast are enclosed. TO COOK Brush the top of each pastry lattice with the egg, then transfer to a preheated oven at 200C/180C fan/gas 6 for 30-35 minutes, until golden, juicy and tender. Serve hot with vegetables of your choice. TO FREEZE Transfer the uncooked lattices to a labelled freezer bag and freeze flat for up to three months. TO COOK FROM FROZEN Remove the lattices from the freezer and allow to defrost completely, then brush with beaten egg and cook as described left. Buy the Batch Lady’ s time-saving book with a 20 per cent discount The Batch Lady: Shop Once. Cook Once. Eat Well All Week by Suzanne Mulholland will be published by HQ on 5 March, price £20. To order a copy for £16 with free p&p until 5 April go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved