Chicken Puff Pastry Recipe
Making chicken puff pastry at home is so easy. I love to prepare them on weekends and enjoy them with a cup of tea or coffee. I am sure you would love these, too. You can customize the recipe by selecting your favorite ingredients and flavors. Although I have used the ingredients that are already gluten-free, you can also produce a gluten- and dairy-free version by making a few easy changes.
Ingredients
- Puff pastry dough = 2 sheets
- 8 oz Grilled chicken breast strips
- ¼ cup Sun-dried tomatoes (diced)
- ⅓ cup Spinach (diced)
- ¼ cup Mushrooms (diced)
- 1 tablespoon Sun-dried tomato oil
- 2 teaspoons Sweet smoked paprika
- 2 teaspoons Italian seasoning
- ¼ teaspoon Dry basil
- ¼ teaspoon Salt
- ⅛ teaspoon Black pepper
- 2 tablespoons Butter
- ½ tbsp Minced onion
- ¼ cup Chicken broth
- 1 tablespoon Tomato paste
- 1 egg Beaten
- Mozzarella cheese
Instructions
- Preheat your oven to 420 degrees.
- Grease a baking tray with oil and fix parchment paper in it.
- Chop the chicken finely (use a food processor). Afterward, transfer it into a bowl.
- Saute the sun-dried tomatoes, spinach, mushrooms, minced onion, and tomato paste in melted butter for about two minutes or until the mixture gets fragrant.
- Add the chicken stock and boil it until the spinach starts to shrink. Stir in the chicken until it is fully incorporated.
- Cook on low for 3 to 4 minutes so the flavors may sink into the chicken.
- You can cut the puff pastry sheets into any shape you like. Triangles are what I created.
- Evenly distribute 1 spoonful of the chicken mixture over the pastry.
- Add a tiny bit of mozzarella after that.
- Fold the pastry dough over the filling and press it down using a fork on the sides.
- After coating the pastries with the egg wash, lay them approximately 1 inch apart on the baking sheet that was already prepared. In around ten minutes, bake until golden.