Smoked Chicken, Spinach & Cheese Sourdough Puff

These are huge sellers with wholesale customers, and at our Saturday event, so we are including them on this week’s menu at The Animal Medical Centre.

Slowly fermented over two days for maximum flavour, we hand-stretch the dough, spoon over caramelised onion bechamel, spinach, allspice, smoked chicken and cheese.

Fermented again before baking with hot steam to give those crunchy air-bubble pockets of goodness.