How to Make Chicken Puff Pastry
This puff pastry recipe with creamy chicken filling is delicious and looks stunning. Let's learn how to make it!
Equipment
- Stove
- Oven
Ingredients
Filling
- 2 tbsp of Olive oil 0.9 fl oz (26 mL)
- 1 unit of Onion chopped
- 3 cloves of Garlic minced
- 2 units of Tomato seedless, chopped
- 12.35 oz of Chicken cooked and shredded (350 g)
- Salt to taste
- Black pepper to taste
- 1 tsp of Paprika
- 1/3 cup of Chicken broth 2.7 fl oz (80 mL)
- 1 cup of Cream cheese 8.8 oz (250g)
- Parsley chopped, to taste
Assembly
- 10.58 oz of Puff pastry frozen (300 g)
- 1 unit of Egg yolk
- 1 tsp of Water 0.17 oz of (5 mL)
- Roasted Sesame seeds to taste
Instructions
Filling
- In a pan, heat olive oil, add chopped onion and minced garlic, and sauté for 2-3 minutes.
- Add chopped seedless tomatoes and sauté until softened.
- Add shredded chicken, season with salt, black pepper to taste, paprika for color, and chicken broth.
- Cook until the liquid evaporates completely.
- Turn off the heat, add cream cheese, mix well, and add chopped parsley when it becomes homogeneous. Reserve and let it cool.
- Assembly
- Thaw the puff pastry for 1 hour at room temperature.
- Unroll the puff pastry delicately.
- Place a sheet of parchment paper on top of the dough.
- Place a baking sheet on top and flip it.
- Trim a small edge off the puff pastry to make it neat.
- Leave a 1.2-inch (3 cm) gap at the ends of the dough and make markings at the edges toward the center.
- Start making various markings side by side with about 0.6-inch (1,5cm) distance from each other.
- Ensure there is space for the filling in the center of the dough.
- Once you finish making all the markings, place all the filling right in the center, spreading lengthwise.
- Fold the 1.2-inch (3 cm) ends first, turning them inwards. This will prevent any liquid from leaking if there is any.
- Press with your fingertips on this strip on the dough.
- Then fold the side strips towards the center, one overlapping the other, as if braiding on top of the filling.
- In my case, there were 2 leftover ends that I cut.
- Brush with a mixture of egg yolk and water and finish with sesame seeds.
- Bake in a preheated oven at 392°F (200ºC) until it starts to brown, about 40 minutes.
Notes
