Chicken Pastries
Forget about classic types of stuffing for puff pastry and venture forth into a new world of flavor. Try this stuffing with chicken, tomato sauce, corn, and peas, and you’ll see how the flavors go so well with the crunchiness of the fresh pastry. But don’t worry, the pastries are as tasty the next day as well! That is, if your loved ones don’t eat them all!
Ingredients Needed for Chicken Pastries
2 tablespoons of vegetable oil 1 onion, chopped 9 ounces of chicken breast, diced 2 ounces of sweet corn 2 ounces of canned peas ½ cup tomato sauce 1 puff pastry sheet 1 egg thyme 1 teaspoon vanilla extractHow to Cook Chicken Pastries
- Preheat the oven to 400°F/200°C.
- Heat the oil in a skillet over medium heat.
- Add the onion and cook it for 1-2 minutes, until it has a golden color. Add the chicken, and cook it for 5-6 minutes.
- Add the carrot, sweet corn, and peas. Pour the tomato sauce and cook it for 2-3 minutes. Turn off the heat.
- In the meantime, place the puff pastry on your working surface. Slice it in 8-10 squares, around 2 inches (5 cm) long.
- Crack the egg and whisk it.
- Add 1-2 tablespoons of chicken mixture in the middle of the pastry squares, leaving around 0.4 inch (1 cm) of empty pastry, where you will brush the egg wash.
- Place the sides of the puff pastry one over the other, folding it like an envelope.
- Repeat the steps until you’ve used all your ingredients (you should get around 8 pastries).
- Brush the pastries with the remaining egg wash, and sprinkle a touch of fresh thyme on top.
- Line a baking tray with parchment paper and add the pastries.
- Slide the tray into the oven for the next 25 minutes.