Chicken Puff Pastry:

Name: Chicken Puff Pastry:
Total time: 4200 s
Yield: 10 pastry (makes)
Cuisine: British
Ingredients: 🌻For the Filling:; 1 lb boneless, skinless, chicken breast cut into 2” pieces; 1/3 cup boiled peas OR Sweetcorn; 1 cup water for boiling chicken; 1 &1/2 tsp kosher salt divided; 1 tsp ground black pepper divided; 1/2 tsp red chilli flakes; 1 garlic clove smashed or cut into a few pieces; 2 Tbsp unsalted butter; 2 Tbsp oil or other neutral oil; 1 small yellow onion finely chopped; 1 medium to large Serrano pepper deseeded (to reduce heat) and finely chopped; 2 Tbsp all-purpose flour; 1 cup whole milk; 1/4 cup heavy whipping cream; 2 Tbsp Coriander /cilantro finely chopped – optional; 🌻For the Puff Pastry:; 1 (320 g) box / packet puff pastry thawed but still cold/refrigerated; 1 small egg; 2 tsp water or milk

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Inspired by Pakistani bakeries, this Chicken Puff Pastry recipe is a party-favorite appetizer/snack that your guests will reach for again and again.

My New Year resolution is to make quick and easy recipes that are budget-friendly so that anyone can easily make them at home.
#newYear2025 #Resolution #Chicken #PuffPastry #sideDish #Snack #Appetiser #Appetizer

Inspired by Pakistani bakeries, this Chicken Puff Pastry recipe is a party-favorite appetizer/snack that your guests will reach for again and again.

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Inspired by Pakistani bakeries, this Chicken Puff Pastry recipe is a party-favorite appetizer/snack that your guests will reach for again and again.

Saved

Ingredients

1 hr 10 mins

10 pastry (makes)

🌻For the Filling:
1 lbboneless, skinless, chicken breast cut into 2” pieces
1/3 cupboiled peas OR Sweetcorn
1 cupwater for boiling chicken
1&1/2 tsp kosher salt divided
1 tspground black pepper divided
1/2 tspred chilli flakes
1garlic clove smashed or cut into a few pieces
2 Tbspunsalted butter
2 Tbspoil or other neutral oil
1small yellow onion finely chopped
1medium to large Serrano pepper deseeded (to reduce heat) and finely chopped
2 Tbspall-purpose flour
1 cupwhole milk
1/4 cupheavy whipping cream
2 TbspCoriander /cilantro finely chopped – optional
🌻For the Puff Pastry:
1 (320 g)box / packet puff pastry thawed but still cold/refrigerated
1small egg
2 tspwater or milk

Saved

Steps

1 hr 10 mins

1

Place the chicken, measured water, 3/4 tsp salt, 1/2 tsp black pepper, chilli flakes and garlic clove in a medium saucepan.
2

Bring to a boil over medium-high heat, and allow to boil, uncovered, until the chicken is cooked through and the water completely evaporates (~25 min). If the water evaporates too quickly, add a little water until it cooks through. If the chicken cooks and starts shedding while water remains, increase the heat to evaporate remaining water. Turn off the heat and let it chicken cooldown.
3

Transfer the chicken cutting board and finely shred on a cutting board using 2 forks OR with hands.
4

Wipe the saucepan clean and place it back over medium heat. Add the butter and oil. Once the butter melts, add the onion, and green chilli pepper,peas,sweetcorn. Sauté until translucent (~2-3 min), taking care not to brown the onion. Season with the remaining 3/4 tsp salt and 1/2 tsp black pepper.
5

Add flour and cook, stirring, for 1 minute to remove the floury taste. Pour in the milk and heavy whipping cream and bring to a gentle simmer (1-2 min). Once it starts to thicken, turn off the heat and add the shredded chicken. Stir to combine. Mix in Coriander /cilantro, if using. Taste and add more pepper, if you'd like. Cover and allow to completely cool. You can place in the fridge to speed up chilling.
6

Preheat oven to 190°C/375°F and place 2 oven racks toward the center of the oven. Line 2 baking sheets with parchment or aluminum foil. In a small bowl, whisk egg with water/milk.
7

Unfold and lay 1 box of pastry sheet flat on a parchment-lined surface or directly on your baking sheet.Use a pastry brush to brush the top of the sheets with the egg wash. Use a sharp knife or pizza cutter to gently cut the pastry sheets into 10 squares.
8

Use a cookie scoop to add about 1 tbsp of the chicken to each square. Then close the pastry by folding one edge of the square over to the opposite edge, (triangular shaped)distributing the chicken toward the edges as needed. Seal the edges by indenting with a fork. Brush the top of each pastry with a light coat of egg wash. Repeat with remaining pastries.
9
10

Place both baking sheets toward the center of your oven (keep space between them). Bake for 30 minutes, or until the pastries on the top sheet are golden brown and flaky. Remove the top tray from the oven and shift the bottom tray to the top rack until it's also golden and flaky.Serve warm (preferable) or at room temperature.
Enjoy!