Homemade Chicken Pastry
Turn your kitchen into a bakery with this irresistible Homemade Chicken Pastry recipe! Featuring flaky, golden puff pastry filled with a creamy, flavorful chicken mixture seasoned with aromatic thyme, garlic, and a touch of black pepper, these pastries are the perfect mix of comfort and indulgence. Each bite offers a buttery crunch and a savory, perfectly spiced chicken filling made even more luscious with a splash of milk and chicken stock. Designed to impress yet surprisingly easy to prepare, these pastries are ideal as an appetizer, snack, or light meal. Plus, they come together in just over an hour, making them perfect for busy weeknights or special occasions. Serve these homemade chicken pastries warm and watch them disappear! Keywords: chicken pastry recipe, easy puff pastry ideas, savory chicken snacks, homemade comfort food.
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 2 sheets Puff pastry sheets
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Thyme
- 120 milliliters Chicken stock
- 60 milliliters Milk
- 2 tablespoons Flour
- 1 large, beaten Egg
Instructions
Preheat your oven to 200°C (392°F).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for another minute.
Cut the chicken breast into small bite-sized pieces and add them to the skillet. Cook until the chicken is browned and cooked through, about 7-8 minutes.
Season the chicken with salt, black pepper, and thyme. Stir to combine.
Sprinkle the flour over the chicken mixture and stir well. Cook for 2 minutes to get rid of the raw flour taste.
Slowly pour in the chicken stock and milk, stirring constantly to create a smooth filling. Allow the mixture to simmer for a few minutes until it thickens.
Remove the skillet from the heat and let the filling cool slightly.
Roll out the puff pastry sheets on a lightly floured surface.
Cut each pastry sheet into 4 equal squares, totaling 8 squares.
Place a generous spoonful of the chicken mixture in the center of each square.
Brush the edges of the squares with beaten egg and fold the pastry over the filling to create a triangle. Seal the edges by pressing them with a fork.
Transfer the pastries to a baking sheet lined with parchment paper.
Brush the tops of the pastries with the remaining beaten egg.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed.
Remove from the oven and let them cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.4 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 246 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
