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Mini dampers with chicken, celery and mayonnaise filling
Mini dampers with chicken, celery and mayonnaise filling
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Celebrate Australia Day with a picnic featuring homemade creamy chicken mayo damper.
Ingredients:
  • 225g (1 1/2 cups) self-raising flour
  • Pinch of salt
  • 50g butter
  • 125ml (1/2 cup) milk
  • Plain flour, to dust
  • Milk, extra, to brush
  • 3.00 gm sesame seeds
  • 1 (about 220g) single chicken breast fillet
  • 65g (1/4 cup) whole-egg mayonnaise
  • 1 celery stick, trimmed, finely chopped
  • 1/2 red capsicum, halved, deseeded, finely chopped
  • 4 butter lettuce leaves, to serve
Instructions:
  • 1. Preheat the oven to 210C. Line a baking tray with non-stick baking paper. 2. In a large bowl, sift the flour and salt together. 3. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. 4. Pour in the milk and mix with a round-bladed knife until the mixture begins to hold together evenly.
  • Transfer the dough to a lightly floured surface and knead until smooth. Divide the mixture into 4 equal portions, shaping each into a ball and gently flattening into 8cm-diameter discs. Place them on a prepared tray, brush with extra milk, and sprinkle with sesame seeds.
  • Place in a preheated oven for 12-15 minutes, or until the dampers are golden brown and sound hollow when tapped on the bases. Then, transfer to a wire rack to cool completely.
  • Fill a small frying pan with water and bring to a boil. Lower the heat, add the chicken, and simmer for 6-8 minutes until cooked through. Transfer to a plate and cool for 20 minutes. Shred the chicken, place in a bowl, and mix with mayonnaise, celery, and capsicum.
  • Prepare the dampers by separating them. Layer a lettuce leaf on the bottom of each damper. Divide the chicken mixture evenly among the dampers, then cover with the top halves. For Wednesday's lunch box, include a mini damper with chilled pineapple juice and frozen orange wedges.

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