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Chicken & Broccoli Ring

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Chicken & Broccoli Ring


225g (8oz) skinless, boneless cooked chicken, chopped

175g (6oz) broccoli, chopped

½ red pepper, seeded and finely diced

1 clove garlic, pressed

140g (5oz) Gruyere or Emmental cheese, grated, divided

227g Langage Farm cottage cheese

125ml (4fl oz) mayonnaise

2 tablespoons Dijon mustard

¼ teaspoon salt

2 packets (240g each) chilled fresh ready-to-bake dough for six croissants

1 egg white, lightly beaten


1.Pre-heat oven to 190°C/fan 170°C/Gas 5. Coarsely chop chicken and broccoli and place in a large bowl. Dice red pepper and add to the bowl. Add pressed garlic. Grate 115g (4oz) cheese into the bowl. Add cottage cheese, mayonnaise, mustard and salt. Mix well.


2.Unroll croissant dough. Separate into 12 triangles. Arrange dough triangles in a circle on a medium round Stone (or suitable tray for the oven), with the wide ends of triangles overlapping in centre and pointed ends towards the outside (there should be about 13cm/5 in diameter opening in centre of stone). Gently press edges of triangles where they meet together to seal.


3.Spoon chicken mixture evenly onto widest end of dough triangles. Bring points of triangles up over filling and tuck under wide ends of dough at centre of ring (filling should not be completely covered).


4.Brush egg white over dough. Grate remaining cheese over top. Bake 25-30 minutes or until deep golden brown. Slice and serve.


Per serving: Energy 303kcal; Protein 14g; Carbohydrate 17g; Fat 20g; Saturated Fat 7g; Fibre 1.1g; Salt 0.9g



For Chicken & Asparagus Ring, use 175g (6oz) fresh asparagus, cut into 2.5cm (1 in) pieces, in place of broccoli, and use 1 carrot (cut into thin match-stick size strips, then trips cut into thirds) in place of the red pepper.


Omit the final sprinkling of cheese over the ring, and sprinkle with flaked almonds instead.

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