Puff pastry with chicken and cheese. Delicious puff pastry made from ready-made puff pastry stuffed with chicken

Step 1: prepare the dough.

Step 2: Prepare the chicken breast.

Step 3: Prepare the onions and mushrooms.

Step 4: prepare the filling.

Step 5: prepare chicken puff pastry.

Step 6: Serve the chicken puffs.

Before baking, you can sprinkle the puff pastry with sesame seeds.

You can make puff pastries without champignons.

The shape of the puffs can be made in different ways, for example, triangular or round.

Instead of chicken breast, you can use minced chicken, then you can prepare the puff pastries even faster.

You can make puff pastry yourself. For this you will need 250 grams of flour, 250 grams of butter. Add a teaspoon of salt to the flour and add finely chopped chilled butter. Grind it into fine grains with your hands and add 8 tablespoons of cold boiled water. Knead the dough, cover with film and put it in the refrigerator for 2 hours.

Puff pastries are an almost win-win option. And cooking them with chicken will almost completely earn the gratitude of the eaters.

The choice of chicken meat allows in some cases to do without preliminary heat treatment, which only contributes to the juiciness and naturalness of the dish.

However, puff pastries with boiled or stewed chicken are wonderfully tasty. As for the appearance, the pies and other puff pastry products already look appetizing.

Well, by cutting and slightly exposing the filling you can get both a rugby ball and a magic flower.

Puff pastry and chicken pies made from puff pastry - general cooking principles

Puff pastry can be prepared in your home kitchen, but it usually takes a lot of time. And it doesn’t always turn out to be successful, especially for novice housewives. Store-bought puff pastry is in no way inferior to homemade. Chicken puffs and pies made from it always turn out fluffy, crumbly and tender.

If puff pastries are baked from unleavened puff pastry, then yeast is better suited for pies. To make the dough easy to work with, it is well defrosted in advance at room temperature, placing the package on the table. Thawing usually takes no more than half an hour.

Both puff pastries and pies are prepared with boiled or raw chicken. The meat is cut into small cubes, strips or twisted in a meat grinder. You can add mushrooms, cheese, fresh vegetables or eggs and green onions to the meat. For juiciness, sautéed onions, butter, sauces or sour cream are added to the filling.

The product blanks are laid out on a roasting pan greased or lined with parchment, at a distance of the thickness of the little finger from each other. The surface of the products baked in the oven is brushed with beaten egg.

The appearance and size of the products depends only on your imagination. The recipe describes the original design options for such products.

While chicken puff pastries are baked in the oven, puff pastries are often deep-fried. The optimal temperature for baking is no more than 220 degrees. Readiness is determined by the golden color of the baked dough.

Rectangular chicken puffs

Ingredients:

Half a kilo of puff pastry without yeast;

Three medium-sized chicken thighs;

Two tablespoons of 20% sour cream;

Large onion head;

One egg.

Cooking method:

1. Place the package of dough on the table and leave for 40 minutes to thaw.

2. Rinse the chicken thoroughly with warm water and boil it together with the bones in lightly salted water until tender. Cool, remove the meat from the bones, cut it into small pieces.

3. Sauté finely chopped onion in vegetable oil. Add pieces of boiled chicken to it, pepper and add a little salt. Add sour cream and mix well.

4. Remove from the packaging and roll out the semi-finished product into a layer about half a centimeter thick, then cut into rectangles of any size.

5. Place a little meat filling on one half of each. Cover it with the free part of the dough and pinch the edges.

6. Place the puff pastries with chicken on a roasting pan moistened with vegetable fat and place in a heated oven.

7. Bake the puff pastries at 220 degrees until golden brown, about 20 minutes.

Baked yeast pies with chicken, puff pastry and cheese

Ingredients:

900 gr. chicken legs;

A small pinch of fine table salt;

Black, hand-ground pepper and curry seasoning – 2 grams each;

Half a kilo of yeast puff pastry;

300 gr. “Russian” or similar cheese;

250 gr. white bitter onion;

White baking flour – 50 gr.

Cooking method:

1. Lay out the dough to defrost.

2. Wash the legs, remove the skin, cut the flesh from the bones and cut it into centimeter pieces.

3. Salt and pepper the chicken, add curry, pour in a spoonful of vegetable oil. Mix well and set aside for half an hour.

4. Heat a couple of tablespoons of oil in a frying pan. Place the chicken in and fry over low heat, stirring constantly.

5. Then add the onion chopped with a knife and continue to simmer everything together for 5-7 minutes. Remove meat from heat and place in a bowl to cool.

6. Cut the cheese into small cubes.

7. Sprinkle the table with flour, place the dough on it and lightly roll out with a rolling pin. Divide the dough into rectangles 20 cm long and 10 cm wide.

8. Place chicken filling on one side of each, and a block of cheese on top of it. Cover everything with the free side of the dough and seal the edges tightly.

9. Line the roasting pan with baking paper, place the pies on it and bake in a hot (220 degrees) oven.

10. When the dough is well browned and has a rich golden color, the pies can be taken out. Typically, baking puff pastries with chicken takes no more than half an hour.

Chicken puff pastry – “Cocked hats”

Ingredients:

500 gr. puff pastry (yeast-free);

Half a kilo of chilled chicken fillet;

50 gr. 72% unsalted butter;

Medium bulb;

A teaspoon of prepared mild mustard;

A third of a teaspoon of sugar.

Cooking method:

1. Rinse the slightly frozen chicken fillet, cut off excess hanging fat, films and cut the flesh into small cubes.

2. Chop the onion into small pieces and add to the chicken.

3. Add mustard, a small pinch of fine table salt and sugar. Stir and let the filling sit for at least a quarter of an hour.

4. Cut the well-thawed puff pastry into 7 cm squares. Then take a rolling pin and lightly roll each one out to 10cm in size.

5. Separate the white from the yolk and beat them well separately.

6. Brush the edges of the squares well with egg white and place a little filling closer to the center. Place a small slice of butter on top and fold diagonally. Press the edges of the resulting triangle tightly with your fingers.

7. To prevent the puff pastries from sticking to the baking sheet, lightly moisten it with vegetable oil and lay out the triangular pieces.

8. Brush the surface of the puffs with whipped yolks and pierce them 7-10 times with a toothpick.

9. Cook in an oven preheated to 200 degrees for about 25 minutes.

Chicken pies made from puff pastry – “Rugby”

Ingredients:

Two sheets of purchased puff pastry (yeast-free);

400 gr. chicken breast (fillet);

A tablespoon of lean, refined oil;

Half a cup of frozen green peas;

A quarter glass of dry wine;

Half a teaspoon of dry “Italian herbs”;

Two large cloves of garlic;

One chicken egg;

1/5 tbsp. salted chicken broth or diluted creamy chicken soup.

Cooking method:

1. Rinse the chicken meat thoroughly, wipe dry and cut into small strips. Finely chop the garlic with a heavy knife.

2. Heat the olive oil in a frying pan, place the garlic in it and, stirring constantly, fry it for two minutes.

3. Then add the chicken to the garlic, add a little salt and pepper and add a mixture of “Italian herbs”. Stir and simmer the meat over low heat, covered, for a minute.

4. Then add frozen peas, pour in wine, chicken broth and continue to simmer until the peas soften and all the liquid has evaporated. Turn off the stove and let the chicken filling cool thoroughly.

5. Cut out a small oval template from cardboard.

6. Roll out one sheet of defrosted dough, using a rolling pin in one direction, to half its thickness. Cut out blanks for pies from it according to the template. Do the same with the second sheet.

7. Beat the egg with a small pinch of salt. You can omit adding salt at your discretion.

8. Place half of the pieces on a greased roasting pan. Brush the edges with beaten eggs and spoon out the filling.

9. Cover with the remaining pieces and press tightly along the edge with your fingers, then crimp with a fork. Using scissors, make several cuts in the center on the surface of the pies.

10. Place the puff pastry pies onto a lightly floured or buttered baking sheet. Brush with remaining beaten egg and bake.

Puff pastries with chicken and mushrooms – “Mesh”

Ingredients:

Puff pastry yeast-free semi-finished product – packaging, 500 g;

700 gr. chicken white meat;

200 gr. fresh small champignons;

70 gr. "Vologda" cheese;

Egg – 1 pc.;

Seasonings - to taste;

A small onion.

Cooking method:

1. Form washed and well-dried chicken fillet into medium-sized cubes. Season the meat with spices selected to taste, add a little salt and mix well.

2. Fry the chicken until cooked in well-heated oil and cool. To ensure that the meat pieces are fried as evenly as possible and not burnt, stir them systematically.

3. Cut the champignons into small slices, finely chop the onion with a knife.

4. Saute the onion until transparent, adding a little refined oil. Add the mushrooms, stir and continue cooking until all the liquid released from the mushrooms has evaporated.

5. Cool the finished mushrooms, mix with chicken and coarsely grated cheese. Add salt if necessary.

6. Lightly roll out the well-thawed dough and cut it into rectangles of any size. Moreover, half of the rectangular blanks should be slightly larger.

7. Place smaller pieces on a lightly floured table. Using the edge of a knife, make small cuts on them in a checkerboard pattern. Then stretch each one slightly to form a mesh.

8. Place the chicken filling on a large piece, cover it with a “mesh” rectangle on top and secure the edges well with your fingers. For greater strength, it is advisable to moisten the edges of the filled rectangle with beaten egg.

9. Place the puff pastries on a greased roasting pan, brush the top with egg and bake in an oven preheated to the desired temperature.

10. The puff pastries will be ready when the top is well browned and golden.

Deep-fried puff pastry chicken pies – “Malachite Flower”

Ingredients:

Half a kilo of semi-finished puff pastry, yeast;

300 gr. boiled chicken;

A small bunch of young onion feathers;

Two hard-boiled eggs, one raw (white);

60 gr. natural unsalted butter;

One small pickled cucumber;

A tablespoon of white “Cheese” sauce.

Cooking method:

1. Cool the boiled chicken and twist through a large wire rack in a meat grinder or cut as finely as possible with a knife.

2. Rinse the onion feathers well with warm water, wipe dry and cut into thin rings. Mix onions with meat.

3. Grate the pickled cucumber on a fine grater, squeeze lightly and place on a sieve. When all the brine has drained, transfer to the meat and onions and stir well.

4. Add salt to taste, pour in melted, still slightly warm butter, add cheese sauce and stir well again.

5. From a layer of thawed dough rolled out to a thickness of 0.6 cm, squeeze out mugs with a large glass. Brush each one with whipped egg white and place some filling in the center.

6. Then pinch the edges at one point in the center above the filling and press the resulting loose “lines” tightly between your fingers.

7. Cut them a little with scissors, not cutting to the center about 0.5 cm, and move them slightly to the side. You should get a bag with filling, and above it a flower of five petals.

8. Heat the vegetable oil in a deep frying pan and place the pies in it. They should float freely, so don't start too many at once.

9. Once the dough is well browned, remove the pies from the fryer and place on a disposable towel. Only after all the excess fat has come off, place it on a plate.

Snack puffs with chicken and fresh tomatoes, topped with cheese

Ingredients:

Two large tomatoes;

200 gr. boiled chicken (white meat);

100 gr. "Russian" cheese;

Mild tomato ketchup;

A small package of puff pastry.

Cooking method:

1. Wash the tomatoes, wipe dry and chop into thin half rings. Cut the boiled fillet into small strips.

2. Using a rolling pin, lightly roll out the soft thawed puff pastry and cut it into symmetrical, small rectangles. Their thickness should not exceed 0.7 cm.

4. Place pieces of boiled chicken on top. Place half rings of tomatoes on it and sprinkle everything with coarsely grated cheese.

5. Place the puffs on a greased or parchment-lined roasting pan and let rest for ten minutes.

6. After this, put in the oven and bake at 220 degrees until golden brown.

Puff pastry pies and chicken pies - baking tricks and useful tips

If you don’t want to bother with flour when cutting, grease the table with vegetable oil. The dough will not stick, and rolling it out will become easier.

To make the edges of the products stick better, brush the dough with egg white or plain water.

When baking closed chicken puffs and pies, be sure to pierce them in several places with a fork or toothpick.

Place products only in a well-heated oven. Baking time at optimal temperature conditions is usually no more than a quarter of an hour.

Recipe for making puff pastry with chicken and cheese from ready-made puff pastry (yeast). Baking from ready-made puff pastry is a “lifeline” for housewives. You can use it to make a huge variety of pies, biscuits, etc. I suggest you take note of puff pastries stuffed with fried chicken, cheese and sun-dried tomatoes - a variation on the theme, a la pizza. Thanks to the cheese, the puff pastries are very aromatic and tender. And chicken meat and tomatoes are responsible for the richness of the taste. These puff pastries are best served hot.

Required ingredients:

2 chicken breasts;

100 – 150 g cheese (any);

1 kg. puff pastry dough (2 packs);

1 cup (optional);

Salt and black pepper to taste;

2 – 3 tbsp. spoons of vegetable oil;

2 tbsp. spoons of flour (for working with dough).

How to make Chicken and Cheese Puffs:

Wash the chicken breasts, remove the skin and use a knife to cut the flesh from the bones.

Cut the chicken fillet into small pieces.

Pour vegetable oil into a frying pan and heat. Place chicken pieces in hot oil and simmer until done. Then salt the chicken to taste and season with ground black pepper. Grate the cheese on a coarse grater.

For variety, you can add sun-dried tomatoes or fresh tomato slices to the puff pastries. If you don't like tomatoes, you can omit them at all. There are many recipes where cooks advise adding a little fried onions, but this is again optional.

So, the filling for the puff pastries is ready, now make the puff pastry. A package of puff pastry usually contains 2 layers of dough, separate them. Lightly flour your work surface and lay out one layer. Roll it out a little with a rolling pin so that the rectangle shape itself is preserved, just a little larger. Divide this rectangle into two parts.

Place a couple of sun-dried tomatoes on one side of the dough.

Add some fried chicken on top.

Sprinkle the filling generously with grated cheese.

Using a grooved roller, make a grid on the other edge of the dough. Or you can prepare the puff pastry differently: divide the dough not into two, but into four parts, fill two with filling, and make a lattice on the remaining ones.

Then simply fold the lattice of dough over the filling and seal the edges tightly. To help keep the edges tight, press down the edges with a fork.

Prepare the remaining puff pastries in this manner. Preheat the oven to 170 degrees and prepare a baking tray. Place parchment paper on a baking sheet.

Place the assembled puff pastries on the prepared baking sheet.

Bake in the preheated oven for about 30 minutes, until golden brown.

As a result, from two packages of dough you get 8 large and delicious puffs with chicken and cheese.

Serve puff pastries with chicken and cheese hot, with tea.

Thaw the finished puff pastry at room temperature. While the dough is defrosting, prepare the filling. Grate the cheese on a coarse grater.

Wash chicken legs (or any parts of chicken) and dry. Separate the meat from the bones and cut into small cubes.

Next, heat the vegetable oil in a frying pan and fry the chicken pieces over high heat on all sides until half cooked, about 3-4 minutes. Salt and pepper to taste.

Peel the onion and cut into half rings.

In a separate frying pan, heat the vegetable oil and fry the onion, stirring, over medium heat until slightly golden brown.

Our filling is ready. Let's start molding the products. Sprinkle the work surface with flour and lay out the defrosted puff pastry. Then divide it into equal parts (I used ready-made square puff pastry sheets).

Lightly roll out each piece of dough in one direction. Place fried onion on one edge of this part of the dough.

Then add lightly fried chicken.

After this, generously sprinkle with grated cheese.

Close the puff pastry with the free edge of the dough, cutting it in several places with a knife (I decorated the free edge of the dough with a roller for cutting the mesh). Bring the edges of the dough together (to be safe, you can run a fork around the perimeter) and brush with egg white.

Line a baking tray with baking paper and place the finished product. To get a golden brown crust, brush the puff pastries with chicken and cheese with an egg beaten with a fork. Bake in an oven preheated to 180 degrees for 30-40 minutes until a stable golden crust appears.

Bon appetit!

These puff pastries can be called lazy samosa. I once tried to make it from puff pastry, but I made one mistake - I glued it in the classic way without holes. As a result, my samosa split during baking and the juice leaked out. Also, the onions, which are usually added a lot, were not always baked inside. Through experimentation this recipe was born. For me, it’s ideal: chicken puff pastries bake quickly, they don’t fall apart, and the filling is completely cooked. Well, the taste is simply amazing!

Ingredients:

• 500 g dough;
• 3 large onions;
• 50 g butter;
• 2 chicken fillets.

Cooking method

Cooking secrets

• While the dough is thawed and the onions are fried and cooled, you can cut and marinate the chicken in spices, it will be tastier. If desired, add soy sauce, mayonnaise or sour cream.
• Puff pastry has little moisture; when thawing, it is better to cover it with a towel or keep it in a pack. To ensure that the seams stick together well, you can brush the dried edges with water or egg.
• Sesame on puff pastries is never superfluous; before sprinkling, the surface must be moistened.