Discover how to bake these delicious, crunchy pastry puffs filled with chicken and mushrooms. Today, I will share my favorite savory puff pastry recipe with you, and you’ll never regret having puff pastry stocked in your freezer. These chicken puff pastry pockets turn out perfectly: nourishing, juicy, and crispy all at once.
You can never have enough puff pastry sheets! They are incredibly versatile for both desserts and savory appetizers. For a sweet treat, you can fill them with your favorite jam, fresh berries, chopped fruits, or even chocolate spread. When it comes to savory options, the possibilities for fillings are endless, including meat, fish, and a variety of vegetables. Having a couple of these filled pastries for lunch can easily keep you satisfied until dinner.
Here are some other recipes for pastry that I like:
Savory Puff Pastry Pockets Ingredients:
- Puff pastry sheets (a package of 1 kg), thawed but still cold;
- 400 g chicken fillet, cooked;
- 300 g fresh white mushrooms;
- 1 onion;
- 2 tbsp. sour cream;
- 1 egg;
- 3 tbsp. vegetable oil;
- 20 g a mix of fresh herbs (dill and parsley), chopped;
- ½ tsp. black and red pepper mix, ground;
- ½ tsp. paprika powder;
- Salt to your taste.
How to make chicken mushroom puffs at home:
- Take pastry sheets out of the fridge and let them thaw for a while before you can use them for baking.
- The first step is cooking the filling for our puffs. I prefer to use boiled chicken instead of fried cause it makes pastry juicer and more delicious. Boil chicken fillet in salted water for 20 minutes. Let it cool down before cutting into small pieces.
- For sautéing, chop onions and cut mushrooms into small cubes.
- Preheat oil in the skillet. Sauté onion in the skillet on the medium to high heat until soft and clear.
- Add mushrooms and stir.
- Keep cooking the mixture until mushrooms are done. Do not forget to stir vegetables from time to time to avoid sticking.
- Add boiled chicken; combine it with mushrooms and onion. Cook for an additional five minutes.
- Add all the seasoning together with sour cream (I know some recipes where you add cream but to me, sour cream adds tangier taste to the mix. Do not overdo with sour cream! It may soak through the pastry sheets and it will result in tearing the puffs apart before they are even cooked).
- Add chopped fresh herbs to the mix and give a final stir to the mixture. Take the skillet from the stove and let the filling cool down a bit before using it.
- Roll out the pastry sheet very carefully to make it a little bit thinner and wider. Cut the sheet into six squares of the same size (mine were around 4 by 5 inches (10*12 cm).
- Take each square and cut it in half to make even rectangles. Now, make several cuts on one of them like on the picture.
- Place a scoop of the chicken mix in the center of the intact rectangular sheet.
- Top it with the other sheet that has holes in it. Seal the puff using a fork. Make sure to press nicely the edges.
- Cover your baking tray with a parchment paper and place the pastry puff pockets (leaving the space between them). Brush each puff with the beaten egg.
- Preheat oven at 350ºF/180°C. Bake chicken puff pastry pockets for 20-25 minutes. As the filling is already cooked, this time will be enough to bake the dough until golden and crispy. Let them cool down before serving!
If you liked this Tasty Chicken Puff Pockets, I would appreciate it so much if you would share it on Pinterest or you could give the recipe a star review!
As for the recipe, you’ll see that it’s quite basic and easy to follow. You can use it to make any puff pastry appetizer. Replace the filling with the desired ingredients. Just make sure to follow the baking time and adhere to all the steps that involve working with puff pastry sheets.
Puff Pastry Recipe with Chicken and Mushroom Filling
Ingredients
- 1 kg puff pastry sheets
- 400 g chicken fillet cooked
- 300 g fresh white mushrooms
- 1 onion
- 2 tbsp. sour cream
- 1 egg
- 3 tbsp. vegetable oil
- 20 g mix of fresh herbs (dill and parsley), chopped
- ½ tsp. black and red pepper mix, ground
- ½ tsp. paprika powder
- salt to your taste
Instructions
- Take pastry sheets out of the fridge and let them thaw for a while before you can use them for baking.
- The first step is cooking the filling for our puffs. I prefer to use boiled chicken instead of fried cause it makes pastry juicer and more delicious. Boil chicken fillet in salted water for 20 minutes. Let it cool down before cutting into small pieces.
- For sautéing, chop onions and cut mushrooms into small cubes.
- Preheat oil in the skillet. Sauté onion in the skillet on the medium to high heat until soft and clear.
- Add mushrooms and stir.
- Keep cooking the mixture until mushrooms are done. Do not forget to stir vegetables from time to time to avoid sticking.
- Add boiled chicken; combine it with mushrooms and onion. Cook for an additional five minutes.
- Add all the seasoning together with sour cream (I know some recipes where you add cream but to me, sour cream adds tangier taste to the mix. Do not overdo with sour cream! It may soak through the pastry sheets and it will result in tearing the puffs apart before they are even cooked).
- Add chopped fresh herbs to the mix and give a final stir to the mixture. Take the skillet from the stove and let the filling cool down a bit before using it.
- Roll out the pastry sheet very carefully to make it a little bit thinner and wider. Cut the sheet into six squares of the same size (mine were around 4 by 5 inches (10*12 cm).
- Take each square and cut it in half to make even rectangles. Now, make several cuts on one of them like on the picture.
- Place a scoop of the chicken mix in the center of the intact rectangular sheet.
- Top it with the other sheet that has holes in it. Seal the puff using a fork. Make sure to press nicely the edges.
- Cover your baking tray with a parchment paper and place the pastry puff pockets (leaving the space between them). Brush each puff with the beaten egg.
- Preheat oven at 350ºF/180°C. Bake chicken puff pastry pockets for 20-25 minutes. As the filling is already cooked, this time will be enough to bake the dough until golden and crispy. Let them cool down before serving!
Notes
Our Chicken and Mushroom Puff Pastry Parcels deliver a symphony of flavors in each bite. Elevate your dining experience with these delightful parcels, which combine the richness of chicken with earthy mushrooms in a flaky embrace. A culinary delight that proves simplicity can be truly extraordinary. Enjoy the savory bliss of homemade perfection!
If you have any questions, please leave them in the comment section below, and we will respond as soon as possible.
Julia Miller is the founder of FreeFoodTips. Julia loves to travel and test new recipes. Here you will find recipes that are simple, delicious and perfect for everyday meals. FreeFoodTips is also packed with cooking tips and tricks.
