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Chicken and Asparagus Ring

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Chicken and Asparagus Ring


225g (8oz) cooked chicken

175g (6oz) asparagus, peeled

2 carrots

1 clove garlic, pressed

2 tsp Dijon mustard

140g (5oz) Langage Farm cottage cheese

2 packets (240g each) chilled fresh ready to bake croissant dough

1 egg white, lightly beaten or milk



Preheat oven to 190ºC (electric) 170ºC (fan) or gas 5.  Coarsely chop cooked chicken and slice/chop asparagus and carrots, place in a bowl.  Add pressed garlic, mayonnaise, mustard, salt and Langage Farm cottage cheese, mix well.

Unroll croissant dough, separate into 12 triangles and arrange in a circle with wide ends of triangles overlapping in centre and pointed ends towards outside.  Gently press edges of triangles where they meet together.

Spoon chicken mixture evenly onto widest end of dough triangles.  Bring points of triangles up over the filling and tuck under wide ends in centre of ring.  Brush egg white or milk over dough.  Sprinkle a little cheese over the top.

Bake for 25 – 30 minutes until golden brown.

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