Chicken puff pastry puffs are crispy and very satisfying. Since boiled chicken meat, especially fillets, is dryish, it is best to use smoked chicken or some of its parts for the filling. May be supplemented with cheese, hard or soft, but not melted or creamy.
Do not forget to grease the blanks before baking with chicken yolk, slightly diluting it with water or milk, so that the puffs turn out to be ruddy, with a golden crust. If chicken eggs are not available, use melted butter or plain vegetable oil.
Ingredients:
Puff pastry - 200 g
Smoked chicken fillet - 100 g
Chicken yolk - 1 pc.
Salt and pepper to taste
Wheat flour for rolling
Preparation:
1. Prepare the food you need. Puff pastry is sold at any convenience store for a reasonable price, but if you have free time and food, then cook it yourself at home, freezing in parts in the freezer camera.
2. Defrost puff pastry at room temperature if you purchased it frozen. This will take you about 1 hour. At this time, cut the smoked chicken breast into cubes or grate with large cells - whichever is more convenient for you. Free the dough from the wrapper, roll it out on the work surface into a rectangular layer, lightly dusting it with wheat flour. Cut in half and place prepared chicken in half of each rectangle. Sprinkle with grated cheese if desired. Season with salt and pepper. Lubricate the edges of the rectangles with water to prevent the pieces from opening up during baking.
3. Make horizontal cuts on the other side of each rectangle, but not until the end of the test. Cover the filling with this half (with notches) of the rectangular layer, fasten the edges as carefully as possible.
4. Spread the parchment paper on a baking sheet and transfer the created blanks to it. Brush them with chicken yolk over the entire surface and sides. Preheat the oven to 200 degrees and place the future puffs in it. Bake for about 15-20 minutes, keeping an eye on the surface to avoid burning. As soon as they are browned, you can take it out.
5. Turn off the heat and remove the baking sheet from the oven, let cool slightly.
Serve warm puffs with chicken to the table, decorate with fresh herbs and add sour cream or thick yogurt of any fat content, sauces or dip.
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