Puff Pastry Recipe with Chicken and Mushroom Filling
Indulge in the delightful experience of baking your own pastry puffs filled with a savory combination of chicken and mushrooms! These golden, flaky treats are perfect for any occasion, offering a satisfying crunch on the outside and a rich, juicy filling within.
Servings 6 pockets
Calories 286kcal
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
*calories per 100 g