Homemade Chicken Galette with Ballymaloe Fiery Relish | Ballymaloe Foods
A galette is the French catch-all term for a pastry base, topped with either sweet or savoury fillings, with the edge roughly folded in, to create a
Ingredients
- Puff pastry x 2 sheets (defrosted) (320g x 2)
- 150g-200g leftover roast chicken
- 2 onions (finely chopped)
- 300g mushrooms (sliced)
- 1 free-range egg (beaten)
- 50g butter
- 130ml cream
- 50g roux (flour & melted butter or oil in equal parts)
- Salt & freshly ground pepper
- 1 tbsp Ballymaloe Fiery Relish
- 75g toasted nibbed almonds (optional)
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