If you are looking for the ultimate savory treat, this chicken pastry recipe is exactly what you need. Imagine biting into a golden, flaky crust that gives way to a rich and creamy chicken filling. It is a heavenly experience!
These delightful pastries are perfect as an appetizer for parties or a satisfying lunch. They are surprisingly easy to make and are sure to become a favorite in your household. Plus, you can prepare them in advance for a quick snack.
This dish features buttery puff pastry wrapped around a flavorful, savory chicken filling. Every bite delivers a satisfying crunch followed by a smooth, creamy center. This fantastic chicken pastry recipe is a guaranteed crowd-pleaser for any occasion.
Why You’ll Love This Recipe
This chicken pastry recipe is a standout for several reasons. Firstly, it strikes the perfect balance between a crispy, flaky exterior and a luxuriously creamy interior. The contrast in textures makes each bite incredibly satisfying and delicious.
Secondly, the recipe is highly versatile. You can easily customize the filling by adding fresh herbs, spices, or even some finely chopped vegetables. This adaptability allows you to tailor the pastries to your personal taste preferences.
Finally, the convenience factor is a huge plus. You can prepare a large batch and freeze them for later. This makes it a fantastic option for busy days or when you have unexpected guests. It’s a simple yet elegant solution for any meal.
Time and Servings
Here is a quick breakdown of the time you will need to prepare this delightful dish.
| Time | Duration |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 25 minutes |
| Total Time | 1 hour 10 mins |
Serves: This recipe yields 26-30 individual pastries.
Ingredients for the Perfect Chicken Pastry
To create this amazing chicken pastry recipe, you will need a few simple yet essential ingredients. Gathering everything beforehand will make the cooking process smooth and enjoyable.
- Puff Pastry: 12-15 pieces of 5×5 thawed puff pastry squares.
- Chicken: 12 ounces of cooked and shredded chicken breast.
- Butter: 2 tablespoons of salted butter for the roux.
- Flour: 2 tablespoons of all-purpose flour to thicken the sauce.
- Mustard: 1-2 teaspoons of yellow mustard for a tangy flavor.
- Seasonings: ½ teaspoon each of kosher salt and cracked black pepper.
- Garlic Powder: ½ teaspoon for an aromatic touch.
- Milk: ¾ to 1 cup of whole or 2% milk.
- Egg: 1 lightly beaten egg for the egg wash.
Step-by-Step Instructions
Creating these savory pastries is a straightforward process. Follow these detailed steps for a flawless chicken pastry recipe that will impress everyone.
Making the Roux and Filling
The heart of this recipe is its creamy and flavorful chicken filling.
- Melt the butter in a saute pan over medium heat.
- Sprinkle in the flour, black pepper, and garlic powder. Whisk constantly for about 75 seconds to cook out the raw flour taste.
- Add the mustard and whisk until it is well combined with the flour mixture.
- Stream in ¾ cup of milk while continuously whisking with your other hand.
- Bring the mixture to a simmer, then add the shredded chicken and salt. Stir to combine everything.
- Assess the thickness of the filling. If it seems too thick, add the remaining ¼ cup of milk and stir.
- Cook for an additional 1-2 minutes until the mixture has thickened. Taste and adjust seasonings if needed.
- Remove the pan from the heat. The filling will continue to thicken as it cools down.
Assembling and Baking the Pastries
Now it is time to bring the components together to create your delicious pastries.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Defrost the puff pastry shells according to the package instructions.
- Cut each 5×5 square diagonally to form two triangles.
- Place about one tablespoon of the cooled chicken filling onto one side of each triangle.
- Fold the other side of the pastry over the filling.
- Crimp the edges securely with a fork or a pastry crimper to seal the pastry.
- Arrange the assembled pastries on the prepared baking sheet.
- Brush the tops of the pastries lightly with the beaten egg wash.
- Bake for 25-30 minutes, or until they are puffed up and a beautiful golden-brown color.
Tips and Tricks for Success
To ensure your chicken pastry recipe turns out perfectly every time, here are a few helpful tips to keep in mind.
- Puff Pastry Handling: If your puff pastry becomes too soft while you are working with it, place it in the refrigerator for 45-60 minutes before baking. This helps ensure it puffs up nicely.
- Flavor Customization: Feel free to experiment with the filling. Adding minced jalapeños, sautéed onions, or mushrooms can introduce new and exciting flavors to your pastries.
- Freezing for Later: These pastries are perfect for making ahead. Assemble them and flash-freeze on a baking sheet for 2-3 hours. Once solid, transfer them to a zip-top bag and store them in the freezer.
- Reheating Leftovers: Store any leftover pastries in the refrigerator. To reheat, place them in a 300°F oven or an air fryer for 5-8 minutes until they are heated through and crispy again.
Conclusion: Your New Favorite Recipe
This chicken pastry recipe is a true gem that is perfect for any occasion, from a simple lunch to an elegant party appetizer. Its flaky texture and creamy, savory filling are a winning combination that is sure to delight.
Now that you have the steps, tips, and tricks, it is time to try this fantastic recipe for yourself. We are confident you will love the results.
We would love to hear from you! If you make this chicken pastry recipe, please leave a comment below to share your experience or any creative twists you added. Your feedback is always appreciated!
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making this chicken pastry recipe.
Can I make the chicken filling ahead of time?
Yes, absolutely! You can prepare the creamy chicken filling and store it in an airtight container in the refrigerator for up to 24 hours before you plan to assemble the pastries.
What is the best way to bake these from frozen?
When baking from frozen, there is no need to defrost the pastries. Simply brush them with the egg wash and place them directly into the preheated oven. They will likely need a few extra minutes to bake, typically around 27-35 minutes.
Can I use a different type of pastry?
While puff pastry provides the classic flaky texture, you could experiment with other types like shortcrust pastry. However, the cooking time and final texture will be different. For the best results, we recommend sticking with puff pastry for this specific chicken pastry recipe.
Ingredients
- Puff Pastry: 12-15 pieces of 5x5 thawed puff pastry squares.
- Chicken: 12 ounces of cooked and shredded chicken breast.
- Butter: 2 tablespoons of salted butter for the roux.
- Flour: 2 tablespoons of all-purpose flour to thicken the sauce.
- Mustard: 1-2 teaspoons of yellow mustard for a tangy flavor.
- Seasonings: ½ teaspoon each of kosher salt and cracked black pepper.
- Garlic Powder: ½ teaspoon for an aromatic touch.
- Milk: ¾ to 1 cup of whole or 2% milk.
- Egg: 1 lightly beaten egg for the egg wash.
Instructions
Making the Roux and Filling
The heart of this recipe is its creamy and flavorful chicken filling.
- Melt the butter in a saute pan over medium heat.
- Sprinkle in the flour, black pepper, and garlic powder. Whisk constantly for about 75 seconds to cook out the raw flour taste.
- Add the mustard and whisk until it is well combined with the flour mixture.
- Stream in ¾ cup of milk while continuously whisking with your other hand.
- Bring the mixture to a simmer, then add the shredded chicken and salt. Stir to combine everything.
- Assess the thickness of the filling. If it seems too thick, add the remaining ¼ cup of milk and stir.
- Cook for an additional 1-2 minutes until the mixture has thickened. Taste and adjust seasonings if needed.
- Remove the pan from the heat. The filling will continue to thicken as it cools down.
Assembling and Baking the Pastries
Now it is time to bring the components together to create your delicious pastries.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Defrost the puff pastry shells according to the package instructions.
- Cut each 5x5 square diagonally to form two triangles.
- Place about one tablespoon of the cooled chicken filling onto one side of each triangle.
- Fold the other side of the pastry over the filling.
- Crimp the edges securely with a fork or a pastry crimper to seal the pastry.
- Arrange the assembled pastries on the prepared baking sheet.
- Brush the tops of the pastries lightly with the beaten egg wash.
- Bake for 25-30 minutes, or until they are puffed up and a beautiful golden-brown color.
Notes
- Puff Pastry Handling: If your puff pastry becomes too soft while you are working with it, place it in the refrigerator for 45-60 minutes before baking. This helps ensure it puffs up nicely.
- Flavor Customization: Feel free to experiment with the filling. Adding minced jalapeños, sautéed onions, or mushrooms can introduce new and exciting flavors to your pastries.
- Freezing for Later: These pastries are perfect for making ahead. Assemble them and flash-freeze on a baking sheet for 2-3 hours. Once solid, transfer them to a zip-top bag and store them in the freezer.
- Reheating Leftovers: Store any leftover pastries in the refrigerator. To reheat, place them in a 300°F oven or an air fryer for 5-8 minutes until they are heated through and crispy again.