You’re about to discover the secret to turning simple chicken into a showstopping meal with flaky, golden puff pastry. Whether you’re craving a cozy weeknight dinner or planning a special occasion, these recipes deliver crispy, buttery perfection every time. Get ready to fall in love with easy, impressive dishes that will have everyone asking for seconds—let’s dive into these delicious creations!
Chicken and Mushroom Puff Pastry Pie
Tender, flaky layers of golden puff pastry cradle a rich, savory filling of succulent chicken and earthy mushrooms in this sophisticated yet comforting pie. This elegant dish transforms humble ingredients into a culinary masterpiece perfect for intimate dinners or special occasions. With its buttery crust and deeply flavorful interior, it promises to become an instant classic in your recipe repertoire.
Ingredients
– 1 package (17.3 oz) frozen all-butter puff pastry, thawed
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 oz cremini mushrooms, sliced ¼-inch thick
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– ½ cup dry white wine
– 1 cup heavy cream
– 2 tbsp clarified butter
– 1 tbsp fresh thyme leaves
– 1 tsp Dijon mustard
– 1 large pasture-raised egg, lightly beaten
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Season chicken pieces generously with kosher salt and black pepper, then sear until golden brown on all sides, about 6-8 minutes total.
4. Transfer chicken to a plate, leaving rendered fat in the skillet.
5. Add diced onion to the skillet and cook until translucent, about 4 minutes, stirring frequently.
6. Stir in sliced mushrooms and cook until they release their liquid and begin to brown, approximately 8 minutes.
7. Add minced garlic and fresh thyme leaves, cooking until fragrant, about 1 minute.
8. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom.
9. Simmer until wine reduces by half, about 3 minutes.
10. Stir in heavy cream and Dijon mustard, then return chicken to the skillet.
11. Cook until sauce thickens enough to coat the back of a spoon, about 5 minutes.
12. Roll out one sheet of puff pastry to fit a 9-inch pie dish, then carefully line the dish.
13. Spoon the chicken and mushroom filling into the pastry-lined dish, spreading evenly.
14. Brush the pastry edges with lightly beaten egg to create a seal.
15. Cover with the second sheet of puff pastry, pressing edges firmly together.
16. Trim excess pastry and crimp edges decoratively with a fork.
17. Brush the entire top with remaining egg wash for a golden finish.
18. Cut three small steam vents in the center of the pastry.
19. Bake for 25-30 minutes until the pastry is puffed and deep golden brown.
20. Let rest for 10 minutes before serving to allow the filling to set.
A buttery, crisp exterior gives way to a creamy, herb-infused filling where tender chicken and earthy mushrooms meld beautifully. The flaky layers shatter delicately with each forkful, revealing the rich, wine-kissed sauce within. For an elegant presentation, serve individual wedges alongside roasted root vegetables or a simple arugula salad dressed with lemon vinaigrette.
Puff Pastry Chicken Pot Pie
Offering the ultimate comfort in flaky, golden layers, this puff pastry chicken pot pie elevates the classic with buttery sophistication and a rich, herb-kissed filling that promises to become an instant family favorite. Our version features tender, free-range chicken and seasonal vegetables enveloped in a velvety white wine-infused sauce, all crowned with an impeccably crisp pastry dome that shatters beautifully at first bite. Prepare to transform simple ingredients into an extraordinary centerpiece worthy of any gathering.
Ingredients
– 1 ½ pounds free-range chicken thighs, boneless and skinless, cut into ¾-inch pieces
– 2 sheets frozen all-butter puff pastry, thawed according to package directions
– 3 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and cut into ¼-inch dice
– 2 celery stalks, cut into ¼-inch dice
– 3 tablespoons all-purpose flour
– 1 cup dry white wine
– 2 cups homemade chicken stock
– ½ cup heavy cream
– 2 teaspoons fresh thyme leaves
– 1 large egg, lightly beaten with 1 tablespoon water
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and position one rack in the center.
2. Pat the chicken pieces completely dry with paper towels and season generously with kosher salt and black pepper.
3. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering but not smoking.
4. Sear the chicken in a single layer, undisturbed for 3-4 minutes per side until golden brown, then transfer to a clean plate.
5. Add diced onion, carrots, and celery to the same pot, reducing heat to medium and cooking for 6-8 minutes until vegetables are tender but not browned.
6. Sprinkle the flour over the vegetables and cook for 1 minute while stirring constantly to form a pale golden roux.
7. Deglaze the pot with white wine, scraping up any browned bits from the bottom, and simmer for 2 minutes until reduced by half.
8. Gradually whisk in the chicken stock until the mixture is completely smooth and free of lumps.
9. Return the seared chicken and any accumulated juices to the pot along with fresh thyme leaves.
10. Simmer the filling gently for 8-10 minutes until slightly thickened, then stir in heavy cream and remove from heat.
11. Divide the warm filling evenly among four 12-ounce oven-safe ramekins placed on a baking sheet.
12. Roll out one puff pastry sheet on a lightly floured surface to ⅛-inch thickness and cut four circles 1 inch larger than your ramekin tops.
13. Brush the rim of each ramekin with the egg wash mixture to create a secure seal.
14. Drape the pastry circles over the filled ramekins, gently pressing the edges to adhere and creating a tight seal.
15. Brush the entire pastry surface with the remaining egg wash, then use a sharp paring knife to create three small steam vents in the center of each.
16. Bake on the center rack for 22-25 minutes until the pastry is deeply golden brown and puffed dramatically.
17. Let the pot pies rest for 8-10 minutes before serving to allow the filling to set properly.
Luxuriously creamy beneath its shatteringly crisp dome, this pot pie delivers complex layers of flavor from the white wine reduction and fresh herbs. The tender chicken and perfectly diced vegetables maintain their distinct textures while harmonizing in the velvety sauce. For an elegant presentation, serve alongside a crisp arugula salad with lemon vinaigrette to cut through the richness, or elevate it further with a drizzle of truffle oil just before serving.
Spinach and Feta Stuffed Chicken in Puff Pastry
A masterpiece of culinary elegance, this spinach and feta stuffed chicken wrapped in golden puff pastry transforms simple ingredients into an extraordinary centerpiece worthy of any sophisticated gathering. Artfully encasing tender chicken breasts with vibrant greens and briny cheese within flaky layers creates both visual drama and complex flavor harmony that will captivate your guests from the first glimpse to the final bite.
Ingredients
– 4 boneless, skinless chicken breasts (6 ounces each)
– 1 package (17.3 ounces) frozen puff pastry sheets, thawed
– 10 ounces fresh spinach leaves, thoroughly washed
– 8 ounces high-quality feta cheese, crumbled
– 1/4 cup heavy cream
– 2 tablespoons clarified butter
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch uniform thickness using a meat mallet.
3. Season both sides of chicken with sea salt and black pepper.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering.
5. Sauté spinach in batches until just wilted, about 2 minutes per batch.
6. Transfer wilted spinach to a colander and press out excess liquid using the back of a spoon.
7. Combine drained spinach, crumbled feta, heavy cream, and nutmeg in a medium bowl.
8. Divide spinach-feta mixture evenly among chicken breasts, spreading down the center of each.
9. Roll chicken tightly around filling and secure with kitchen twine.
10. Roll out puff pastry sheets on a lightly floured surface to 1/8-inch thickness.
11. Cut each sheet into four equal rectangles large enough to fully wrap each chicken roll.
12. Brush pastry edges with beaten egg using a pastry brush.
13. Place one chicken roll in the center of each pastry rectangle and wrap completely, sealing edges firmly.
14. Arrange wrapped chicken parcels seam-side down on prepared baking sheet.
15. Brush entire surface with remaining beaten egg for golden finish.
16. Bake for 25-30 minutes until pastry is deeply golden and internal temperature reaches 165°F.
17. Rest for 5 minutes before removing twine and slicing.
Velvety spinach melds with tangy feta against succulent chicken, all embraced by shatteringly crisp pastry that yields to the knife with audible satisfaction. Consider serving alongside roasted heirloom carrots or atop a pool of lemon-butter sauce to cut through the richness, creating a plate that delights both visually and gustatorily with every sophisticated forkful.
Puff Pastry Chicken Parmesan Bundles
Unfolding like golden parcels of culinary artistry, these puff pastry chicken Parmesan bundles transform classic Italian-American comfort into an elegant dinner centerpiece. Encasing tender chicken and rich tomato sauce within flaky, buttery layers, they offer both visual drama and sophisticated flavor in every carefully crafted bite.
Ingredients
– 1 pound boneless, skinless chicken breasts, sliced into 4 equal cutlets
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 cup high-quality marinara sauce
– 4 ounces fresh mozzarella cheese, torn into small pieces
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– 2 sheets frozen puff pastry, thawed according to package directions
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons clarified butter
– 2 tablespoons extra virgin olive oil
– 2 garlic cloves, minced
– ¼ cup fresh basil leaves, chiffonade cut
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Season both sides of chicken cutlets evenly with kosher salt and freshly cracked black pepper.
3. Heat clarified butter and extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Sear chicken cutlets for 3 minutes per side until golden brown but not fully cooked through.
5. Transfer chicken to a plate and allow to cool to room temperature, about 10 minutes.
6. Roll each puff pastry sheet into a 12-inch square on a lightly floured surface.
7. Cut each pastry square into four equal 6-inch squares using a sharp chef’s knife.
8. Place one cooled chicken cutlet in the center of each pastry square.
9. Spoon 2 tablespoons marinara sauce over each chicken cutlet.
10. Distribute torn mozzarella and grated Parmigiano-Reggiano evenly over the sauce.
11. Fold pastry corners over the filling, pinching edges firmly to seal into bundles.
12. Arrange bundles seam-side down on the prepared baking sheet, spacing 2 inches apart.
13. Brush pastry surfaces thoroughly with beaten egg using a pastry brush.
14. Bake at 400°F for 22-25 minutes until pastry is deeply golden and puffed.
15. Allow bundles to rest for 5 minutes before serving to let juices redistribute.
16. Garnish with minced garlic and basil chiffonade immediately before serving.
The flaky, shattering pastry gives way to moist, herb-kissed chicken and molten cheese that stretches with each pull. Serve these golden bundles atop a pool of warmed marinara sauce, accompanied by roasted asparagus spears for an elegant plating, or slice them diagonally to reveal the beautiful layered cross-sections for dramatic presentation.
Chicken and Broccoli Puff Pastry Pockets
Meticulously crafted for both weeknight ease and entertaining elegance, these Chicken and Broccoli Puff Pastry Pockets transform simple ingredients into a golden, flaky masterpiece. The buttery layers of pastry encase a savory filling of tender chicken and vibrant broccoli, creating individual parcels that are as beautiful as they are delicious. This recipe elevates the classic combination with refined techniques and premium ingredients for a truly memorable meal.
Ingredients
- 2 sheets frozen all-butter puff pastry, thawed
- 1 lb boneless, skinless chicken thighs, cut into ½-inch dice
- 2 cups small broccoli florets, blanched
- 1 medium shallot, finely minced
- 2 cloves garlic, finely grated
- 4 oz cream cheese, at room temperature
- ¼ cup crème fraîche
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- ½ tsp smoked paprika
- 1 large pasture-raised egg, lightly beaten
- 1 tbsp whole milk
- Flaky sea salt for finishing
- Freshly cracked black pepper
Instructions
- Preheat your oven to 400°F and line two baking sheets with parchment paper.
- Season the diced chicken thighs generously with kosher salt and freshly cracked black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Sauté the chicken until golden brown and cooked through, approximately 6-8 minutes, then transfer to a bowl.
- Add the minced shallot to the same skillet and cook until translucent, about 3 minutes.
- Stir in the grated garlic and cook for 30 seconds until fragrant.
- Combine the cream cheese, crème fraîche, Dijon mustard, thyme leaves, and smoked paprika in a medium bowl, whisking until smooth.
- Fold the cooked chicken, blanched broccoli florets, and shallot-garlic mixture into the cream cheese mixture until evenly coated.
- Roll each puff pastry sheet into a 12-inch square on a lightly floured surface.
- Cut each square into four 6-inch squares using a sharp knife or pizza cutter.
- Place approximately ⅓ cup of filling in the center of each pastry square.
- Brush the edges of each square lightly with the beaten egg using a pastry brush.
- Fold one corner over the filling to create a triangle, pressing the edges firmly to seal.
- Crimp the edges with a fork to ensure a tight seal and prevent leakage during baking.
- Transfer the pockets to the prepared baking sheets, spacing them 2 inches apart.
- Whisk together the remaining beaten egg and 1 tablespoon of whole milk to create an egg wash.
- Brush the tops of each pocket generously with the egg wash using gentle, even strokes.
- Cut three small slits in the top of each pocket with a sharp paring knife to allow steam to escape.
- Sprinkle each pocket with flaky sea salt and additional black pepper.
- Bake for 20-25 minutes until the pastry is deeply golden brown and puffed.
- Transfer the baked pockets to a wire rack and let rest for 5 minutes before serving.
When these pockets emerge from the oven, the pastry shatters into countless buttery layers that give way to the creamy, savory filling within. The tender chicken and crisp-tender broccoli create a delightful textural contrast, while the Dijon and smoked paprika lend a sophisticated depth of flavor. Consider serving them alongside a simple arugula salad dressed with lemon vinaigrette, or present them as elegant individual portions at your next dinner party, where their golden appearance promises as much visual appeal as culinary satisfaction.
Puff Pastry Chicken and Cheese Turnovers
Nestled within flaky, golden layers of buttery pastry lies a sophisticated filling that transforms humble ingredients into an elegant handheld delight. These puff pastry chicken and cheese turnovers marry the rustic comfort of savory fillings with the refined craftsmanship of laminated dough, creating a dish equally suited for casual gatherings or elevated entertaining. Each precisely folded parcel promises a symphony of textures and flavors that will captivate both novice cooks and discerning palates alike.
Ingredients
– 1 pound boneless, skinless chicken thighs, diced into ½-inch cubes
– 2 sheets frozen all-butter puff pastry, thawed according to package directions
– 1 cup sharp white cheddar cheese, freshly grated
– ½ cup whole-milk ricotta cheese, drained
– ¼ cup crème fraîche
– 1 large shallot, finely minced
– 2 cloves garlic, microplaned
– 2 tablespoons clarified butter
– 1 tablespoon fresh thyme leaves, stripped from stems
– 1 teaspoon Dijon mustard
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly grated nutmeg
– 1 large pasture-raised egg, lightly beaten with 1 tablespoon heavy cream for egg wash
– Fine sea salt and freshly cracked black pepper to precise measurement
Instructions
1. Preheat your oven to 400°F and position one rack in the upper third and another in the lower third of the oven.
2. Heat clarified butter in a 10-inch cast-iron skillet over medium-high heat until it shimmers, about 90 seconds.
3. Add diced chicken thighs and cook undisturbed for 3 minutes to develop a golden-brown crust on one side.
4. Stir chicken and continue cooking for exactly 4 more minutes until fully opaque and internal temperature reaches 165°F when tested with an instant-read thermometer.
5. Transfer chicken to a medium mixing bowl using a slotted spoon, reserving rendered fat in the skillet.
6. Reduce heat to medium-low and add minced shallot to the skillet, cooking for precisely 2 minutes until translucent but not browned.
7. Add microplaned garlic and cook for 30 seconds until fragrant, being careful not to scorch.
8. Combine the shallot-garlic mixture with the chicken in the bowl.
9. Fold in grated white cheddar, drained ricotta, crème fraîche, thyme leaves, Dijon mustard, smoked paprika, and freshly grated nutmeg until evenly incorporated.
10. Season the mixture with ¾ teaspoon fine sea salt and ¼ teaspoon freshly cracked black pepper, tasting and adjusting only if necessary for precise balance.
11. Unfold thawed puff pastry sheets on a lightly floured surface and cut each into 4 equal squares using a bench scraper for clean edges.
12. Place ¼ cup of the chicken mixture in the center of each pastry square, leaving a ½-inch border on all sides.
13. Brush the exposed pastry edges with the egg wash mixture using a pastry brush.
14. Fold each square diagonally to form triangles, pressing edges firmly together with your fingertips.
15. Crimp the edges using the tines of a fork, creating a decorative seal that also prevents leakage during baking.
16. Transfer turnovers to parchment-lined baking sheets, spacing them 2 inches apart to allow for proper air circulation.
17. Brush the tops and edges of each turnover with the remaining egg wash, ensuring complete coverage for maximum browning.
18. Use a sharp paring knife to cut three 1-inch steam vents in the top of each turnover, being careful not to cut through the bottom layer.
19. Bake for 22-25 minutes, rotating baking sheets halfway through, until turnovers are puffed and deep golden brown with no pale, doughy spots remaining.
20. Transfer to a wire cooling rack and let rest for 8-10 minutes before serving to allow the filling to set properly.
What emerges from the oven are flaky, shatteringly crisp pastry shells that give way to a luxuriously creamy, savory filling with subtle herbal notes and the gentle heat of smoked paprika. The contrast between the buttery, layered exterior and the rich, cheesy interior creates a textural experience that delights with every bite. For an elegant presentation, serve alongside a frisée salad dressed in champagne vinaigrette or accompany with roasted cherry tomato confit to balance the richness.
Garlic Butter Chicken Puff Pastry Braid
Tender, golden-brown puff pastry envelops a savory filling of succulent chicken bathed in aromatic garlic butter, creating a stunning centerpiece worthy of any elegant gathering. This garlic butter chicken puff pastry braid transforms simple ingredients into an impressive culinary creation that balances rich flavors with delicate, flaky texture. With its beautiful woven appearance and sophisticated taste profile, it elevates weeknight dining while remaining accessible for home cooks seeking restaurant-quality results.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 12 ounces boneless, skinless chicken breast, diced into ½-inch pieces
- 4 tablespoons European-style unsalted butter
- 4 garlic cloves, minced
- ½ cup finely grated Parmigiano-Reggiano cheese
- ¼ cup heavy cream
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 large pasture-raised egg, lightly beaten
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Roll the thawed puff pastry sheet into a 10×14-inch rectangle on a lightly floured surface.
- Melt the unsalted butter in a large skillet over medium heat until foaming subsides.
- Sauté the minced garlic in the melted butter for exactly 45 seconds until fragrant but not browned.
- Add the diced chicken breast to the skillet and cook for 6-8 minutes until opaque and cooked through.
- Stir in the heavy cream, Parmigiano-Reggiano cheese, fresh parsley, thyme leaves, kosher salt, and black pepper until the sauce thickens slightly, about 2 minutes.
- Transfer the chicken mixture to a bowl and cool completely to room temperature, approximately 15 minutes.
- Spread the cooled chicken mixture in a 3-inch wide strip down the center of the puff pastry rectangle.
- Using a sharp knife or pizza cutter, make 1-inch diagonal cuts along both sides of the pastry, leaving the center filling area intact.
- Fold the cut pastry strips over the filling in a crisscross pattern, alternating sides to create a braided effect.
- Brush the entire surface of the braid with the lightly beaten egg using a pastry brush.
- Bake for 20-25 minutes until the pastry is deeply golden brown and puffed.
- Remove from oven and let rest for 5 minutes before slicing to allow the filling to set.
Soaring from the oven with an impressive golden crust, this braid delivers contrasting textures of flaky, buttery pastry against the creamy chicken filling. The garlic butter sauce permeates every bite with rich, savory notes balanced by the herbaceous freshness of parsley and thyme. Serve warm slices alongside a crisp arugula salad dressed in lemon vinaigrette to cut through the richness, or present as the star of an elegant brunch spread with roasted vegetables.
Puff Pastry Chicken Alfredo Roll-Ups
Elegant yet approachable, these puff pastry chicken Alfredo roll-ups transform classic comfort into sophisticated dining. With golden, flaky layers enveloping a creamy herb-infused filling, they offer restaurant-quality presentation with home kitchen ease. The marriage of buttery pastry and rich Alfredo creates a dish perfect for both weeknight indulgence and entertaining guests.
Ingredients
– 1 package (17.3 ounces) frozen all-butter puff pastry, thawed
– 1 pound boneless, skinless chicken breasts, pounded to ¼-inch thickness
– 2 tablespoons extra virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 cup heavy cream
– ¾ cup freshly grated Parmigiano-Reggiano
– ¼ cup unsalted European-style butter
– 2 garlic cloves, minced
– 1 teaspoon freshly grated nutmeg
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Season chicken breasts evenly with sea salt and black pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer chicken to a cutting board and let rest for 5 minutes before slicing into ½-inch strips.
6. In the same skillet, melt European-style butter over medium heat until foaming subsides.
7. Sauté minced garlic for 45 seconds until fragrant but not browned.
8. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
9. Whisk in grated Parmigiano-Reggiano until completely melted and sauce thickens, about 3 minutes.
10. Stir in freshly grated nutmeg and remove sauce from heat.
11. Roll out puff pastry sheets on a lightly floured surface to 12×10-inch rectangles.
12. Spread half the Alfredo sauce evenly over each pastry sheet, leaving a ½-inch border.
13. Arrange chicken strips in a single layer over the sauce.
14. Sprinkle with chopped parsley and carefully roll each pastry sheet into a tight log.
15. Brush the pastry seams with beaten egg to seal completely.
16. Transfer rolls seam-side down to the prepared baking sheet.
17. Brush the entire surface with remaining beaten egg for golden finish.
18. Bake for 22-25 minutes until puffed and deep golden brown.
19. Let rest for 8 minutes before slicing into 1½-inch rounds. Just beyond their golden exterior lies a luxurious interior where flaky layers give way to tender chicken bathed in creamy Alfredo. Juxtaposing textures create dining drama, perfect when served atop wilted spinach or accompanied by roasted asparagus spears for a complete meal that delights both palate and eye.
Chicken Bacon Ranch Puff Pastry Pinwheels
Perfectly flaky, golden-brown pastry spirals embrace a savory filling that transforms ordinary appetizers into extraordinary culinary creations. These elegant pinwheels combine the comforting flavors of tender chicken, smoky bacon, and herbaceous ranch in a buttery puff pastry embrace. Each bite delivers a symphony of textures and tastes that will elevate any gathering from casual to sophisticated.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 8 ounces cooked chicken breast, finely shredded
- 6 slices applewood-smoked bacon, crisply cooked and crumbled
- 4 ounces cream cheese, softened to room temperature
- 1/4 cup buttermilk ranch dressing
- 2 tablespoons fresh chives, finely minced
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 large pasture-raised egg, lightly beaten
- 1 tablespoon whole milk
- 1/4 teaspoon flaky sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet on a lightly floured surface, rolling it gently to smooth any creases.
- Combine the softened cream cheese and buttermilk ranch dressing in a medium bowl, whisking until perfectly smooth and creamy.
- Fold in the shredded chicken, crumbled bacon, minced chives, garlic powder, and smoked paprika until evenly distributed.
- Spread the chicken mixture evenly over the entire surface of the puff pastry, leaving a 1/2-inch border around all edges.
- Starting from the long side, tightly roll the pastry into a log, using the parchment paper to help guide the roll without stretching the dough.
- Chill the rolled log in the refrigerator for 15 minutes to firm the pastry for cleaner slicing.
- Whisk together the beaten egg and whole milk to create an egg wash.
- Slice the chilled log into 1-inch thick rounds using a sharp serrated knife with a gentle sawing motion.
- Arrange the pinwheels 2 inches apart on the prepared baking sheet, brushing each lightly with the egg wash.
- Sprinkle the pinwheels with flaky sea salt and freshly cracked black pepper.
- Bake for 18-22 minutes until the pastry is deeply golden and puffed, rotating the pan halfway through baking.
- Transfer the baked pinwheels to a wire rack to cool for 5 minutes before serving.
When these pinwheels emerge from the oven, they reveal delicate, shatteringly crisp layers that give way to the creamy, savory interior. The subtle tang of buttermilk ranch beautifully complements the smoky bacon and tender chicken, while fresh chives provide bursts of herbal brightness. For an elegant presentation, arrange them on a slate board with cornichons and whole-grain mustard, or serve alongside a crisp arugula salad dressed in lemon vinaigrette.
Puff Pastry Chicken and Vegetable Strudel
Just when you thought puff pastry couldn’t get more sophisticated, this elegant strudel transforms humble chicken and vegetables into a showstopping centerpiece worthy of any dinner party. Jewel-toned vegetables and tender poultry nestle within flaky, golden layers, creating a dish that balances rustic comfort with refined presentation.
Ingredients
- 1 package frozen all-butter puff pastry, thawed
- 1 lb boneless, skinless chicken thighs, diced into ½-inch pieces
- 2 tbsp clarified butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup cremini mushrooms, thinly sliced
- 1 cup fresh spinach leaves
- ½ cup crème fraîche
- 2 tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- 1 large pasture-raised egg, lightly beaten
- 1 tbsp whole milk
- ¼ tsp freshly grated nutmeg
- Sea salt and freshly cracked black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Heat clarified butter in a large skillet over medium-high heat until shimmering.
- Season chicken pieces generously with sea salt and black pepper before adding to the hot skillet.
- Sauté chicken for 5-7 minutes until golden brown and cooked through, then transfer to a bowl.
- Reduce heat to medium and add diced onion to the same skillet, cooking for 4 minutes until translucent.
- Add minced garlic and sliced mushrooms, cooking for another 3 minutes until mushrooms release their moisture.
- Stir in fresh spinach until just wilted, about 1 minute, then remove skillet from heat.
- Combine the vegetable mixture with the cooked chicken in the bowl.
- Fold in crème fraîche, Dijon mustard, fresh thyme leaves, and freshly grated nutmeg until evenly incorporated.
- Roll out the thawed puff pastry on a lightly floured surface to a 12×16-inch rectangle.
- Spread the chicken and vegetable filling evenly over the pastry, leaving a 1-inch border on all sides.
- Brush the exposed pastry edges with the beaten egg wash (egg mixed with whole milk).
- Carefully roll the pastry into a tight log, starting from the long side, and seal the edges firmly.
- Transfer the strudel to the prepared baking sheet, seam side down.
- Brush the entire surface with remaining egg wash and score the top with diagonal cuts using a sharp knife.
- Bake for 25-30 minutes until the pastry is deeply golden and puffed.
- Let rest for 10 minutes before slicing to allow the filling to set properly.
Flaky, buttery layers shatter delicately with each slice, revealing a creamy interior where tender chicken mingles with earthy mushrooms and bright spinach. The subtle heat from Dijon mustard and aromatic thyme elevates this beyond ordinary comfort food. For an elegant presentation, serve thick slices alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness.
BBQ Chicken Puff Pastry Twists
Meticulously crafted for effortless entertaining, these BBQ Chicken Puff Pastry Twists transform humble ingredients into an elegant appetizer that balances smoky sweetness with buttery flakiness. Perfect for cocktail parties or elevated game day gatherings, they offer restaurant-quality presentation with approachable technique. The golden, spiraled pastry reveals tender shredded chicken kissed with complex barbecue notes.
Ingredients
– 1 package (17.3 oz) frozen all-butter puff pastry, thawed
– 2 cups shredded rotisserie chicken breast
– ½ cup artisanal barbecue sauce
– ¼ cup finely minced shallots
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp whole milk
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ¼ tsp freshly ground black pepper
– 2 tbsp coarse sea salt flakes
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine shredded rotisserie chicken, artisanal barbecue sauce, minced shallots, smoked paprika, garlic powder, and black pepper in a medium bowl until uniformly coated.
3. Roll one sheet of thawed puff pastry into a 10×12-inch rectangle on a lightly floured surface.
4. Spread the chicken mixture evenly over the entire pastry surface, leaving a ½-inch border uncovered on all edges.
5. Carefully roll the pastry lengthwise into a tight log, applying gentle pressure to maintain even tension.
6. Using a sharp serrated knife, slice the log into ½-inch wide strips with a gentle sawing motion to preserve the spiral structure.
7. Twist each strip 3-4 times to create defined spirals before placing them 2 inches apart on the prepared baking sheet.
8. Whisk together the lightly beaten pasture-raised egg and whole milk to create an egg wash.
9. Brush each twist generously with the egg wash using a pastry brush, ensuring complete coverage.
10. Sprinkle coarse sea salt flakes evenly over the twists for contrasting texture and flavor enhancement.
11. Bake for 18-22 minutes until the pastry achieves a deep golden-brown hue and appears puffed and crisp.
12. Transfer twists to a wire cooling rack and allow to rest for 5 minutes before serving.
Remarkably flaky layers shatter delicately against the tender, smoky chicken filling, creating a textural symphony in each bite. The subtle heat from smoked paprika mingles with the sweet-tart barbecue glaze, while coarse salt crystals provide occasional bursts of salinity that elevate the entire experience. For an elegant presentation, arrange these golden spirals on a slate board accompanied by extra barbecue sauce for dipping and fresh chive blossoms for garnish.
Puff Pastry Chicken and Leek Tart
Perfectly flaky and sophisticated, this puff pastry chicken and leek tart transforms humble ingredients into an elegant centerpiece worthy of any dinner party. Picture golden, buttery layers cradling tender chicken and sweet, caramelized leeks in a creamy herb-infused filling. This impressive yet approachable dish delivers restaurant-quality appeal with the comforting familiarity of home cooking.
Ingredients
– 1 sheet frozen all-butter puff pastry, thawed
– 12 ounces boneless, skinless chicken thighs, cut into ½-inch pieces
– 2 medium leeks, white and light green parts only, thinly sliced
– 3 tablespoons unsalted European-style butter
– ½ cup crème fraîche
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons fresh thyme leaves
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 egg yolk mixed with 1 tablespoon heavy cream (for egg wash)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll the thawed puff pastry into a 10×14-inch rectangle on a lightly floured surface, then transfer to the prepared baking sheet.
3. Create a border by scoring a 1-inch frame around the pastry edges with a sharp knife, being careful not to cut all the way through.
4. Melt the unsalted butter in a large skillet over medium heat until foaming.
5. Add the thinly sliced leeks and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
6. Add the chicken pieces and cook for 6-8 minutes, until opaque and cooked through.
7. Transfer the chicken and leek mixture to a bowl and let cool for 5 minutes.
8. Whisk together the crème fraîche, beaten eggs, grated Parmigiano-Reggiano, fresh thyme leaves, fine sea salt, and black pepper in a medium bowl.
9. Combine the cooled chicken mixture with the crème fraîche mixture until evenly incorporated.
10. Spread the filling evenly within the scored border of the puff pastry.
11. Brush the pastry border with the egg wash mixture using a pastry brush.
12. Bake for 25-30 minutes, until the pastry is puffed and deep golden brown and the filling is set.
13. Let the tart rest for 10 minutes before slicing to allow the filling to set properly.
Exquisitely balanced in texture and flavor, this tart offers the satisfying contrast of shatteringly crisp pastry against the velvety, herbaceous filling. The sweet leeks and rich chicken create a harmonious base that’s elevated by the tangy crème fraîche and salty Parmigiano-Reggiano. For an elegant presentation, serve warm slices alongside a bitter greens salad dressed with lemon vinaigrette to cut through the richness.
Chicken and Brie Puff Pastry Bites
Luxuriously golden and impossibly flaky, these elegant Chicken and Brie Puff Pastry Bites transform simple ingredients into sophisticated hors d’oeuvres perfect for any gathering. Tender shredded chicken mingles with creamy, decadent Brie cheese, all enveloped in buttery puff pastry that bakes to a delicate crispness. Each bite offers a harmonious balance of rich, savory flavors and textural contrast that will impress even the most discerning palates.
Ingredients
– 1 sheet frozen puff pastry, thawed
– 1 cup cooked chicken breast, finely shredded
– 4 ounces triple-cream Brie cheese, rind removed and cubed
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons clarified butter, melted
– 1 tablespoon fresh thyme leaves
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface, rolling it gently to smooth any creases.
3. Cut the pastry into 2-inch squares using a sharp bench scraper for clean edges.
4. Combine the shredded chicken, cubed Brie, fresh thyme, black pepper, and sea salt in a medium mixing bowl.
5. Place one tablespoon of the chicken and Brie mixture in the center of each pastry square.
6. Brush the edges of each square with the lightly beaten egg using a pastry brush.
7. Fold each square diagonally to form triangles, pressing the edges firmly to seal.
8. Crimp the sealed edges with a fork to create a decorative pattern and ensure complete closure.
9. Arrange the assembled bites on the prepared baking sheet, spacing them 1 inch apart.
10. Brush the tops of each pastry with melted clarified butter using gentle, even strokes.
11. Bake for 18-20 minutes until the pastries are puffed and deep golden brown.
12. Transfer the baked bites to a wire cooling rack and let rest for 5 minutes before serving.
Keeping these elegant bites warm enhances their creamy interior, making them ideal for passing at cocktail parties. The flaky, buttery pastry gives way to a luscious, molten center where the savory chicken and rich Brie create a truly decadent experience. For an extra touch of sophistication, serve alongside a dollop of fig jam or a drizzle of truffle honey to complement the savory notes.
Puff Pastry Chicken Empanadas
Yieldingly flaky and golden, these puff pastry chicken empanadas elevate the humble hand pie into an elegant affair, with buttery layers encasing a sophisticated filling of tender poultry and aromatic seasonings. Perfect for entertaining or elevating weeknight dining, these pastry parcels deliver restaurant-quality appeal with approachable technique. Each bite reveals the delicate balance between crisp exterior and savory interior that defines truly exceptional handheld fare.
Ingredients
– 1 package (17.3 ounces) frozen all-butter puff pastry, thawed
– 1 pound boneless, skinless chicken thighs, diced into ½-inch pieces
– 2 tablespoons extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– ¼ cup dry white wine
– ¼ cup heavy cream
– 2 tablespoons fresh cilantro, chopped
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon water
– Coarse sea salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Season chicken pieces generously with salt and pepper before adding to the hot skillet.
4. Sauté chicken for 5-7 minutes until golden brown and cooked through, then transfer to a plate.
5. Reduce heat to medium and add diced onion to the same skillet, cooking for 4 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Stir in smoked paprika and ground cumin, toasting the spices for 30 seconds to deepen their flavor.
8. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
9. Simmer until the wine reduces by half, about 2 minutes.
10. Return chicken to the skillet and stir in heavy cream, cooking for 1 minute to combine.
11. Remove from heat and fold in fresh cilantro, then season the filling to your preference.
12. Roll out puff pastry sheets on a lightly floured surface to ⅛-inch thickness.
13. Use a 4-inch round cutter to create 12 circles from each pastry sheet.
14. Place 2 tablespoons of chicken filling in the center of each pastry circle.
15. Brush the edges of the pastry with beaten egg mixture (egg combined with 1 tablespoon water).
16. Fold each circle in half and press edges firmly to seal, creating a half-moon shape.
17. Crimp the edges with a fork to ensure complete closure and decorative appearance.
18. Arrange empanadas on prepared baking sheets, leaving 1 inch between each.
19. Brush the tops with remaining egg wash for a glossy, golden finish.
20. Bake for 18-22 minutes until puffed and deeply golden brown, rotating pans halfway through.
Unmistakably luxurious in both texture and taste, these empanadas feature shatteringly crisp layers that give way to the rich, creamy chicken filling. The subtle smokiness from paprika and brightness from cilantro create a sophisticated flavor profile that pairs beautifully with a crisp white wine or sparkling cider. For an elegant presentation, serve alongside a vibrant aji verde sauce or over a bed of microgreens drizzled with citrus vinaigrette.
Chicken Tikka Puff Pastry Parcels
Yieldingly tender and aromatic, these Chicken Tikka Puff Pastry Parcels elevate traditional Indian flavors into elegant, handheld delicacies. Marinated chicken tikka, fragrant with garam masala and yogurt, nestles within flaky, golden puff pastry that shatters delicately with each bite. Perfect for sophisticated entertaining or elevating weeknight dinners, these parcels transform familiar spices into culinary artistry.
Ingredients
– 1 pound boneless, skinless chicken thighs, cut into ½-inch cubes
– ¾ cup full-fat Greek yogurt
– 2 tablespoons clarified butter
– 1 tablespoon freshly grated ginger
– 2 garlic cloves, minced
– 1½ teaspoons garam masala
– ½ teaspoon Kashmiri red chili powder
– ½ teaspoon ground turmeric
– 1 teaspoon fine sea salt
– 1 sheet frozen puff pastry, thawed
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons chopped fresh cilantro
Instructions
1. Combine chicken cubes, Greek yogurt, clarified butter, grated ginger, minced garlic, garam masala, Kashmiri red chili powder, turmeric, and sea salt in a medium bowl.
2. Cover the bowl with plastic wrap and refrigerate the marinade for exactly 4 hours to develop deep flavor penetration.
3. Preheat your oven to 400°F and line a baking sheet with parchment paper.
4. Heat a large skillet over medium-high heat and cook the marinated chicken mixture for 6-8 minutes until the chicken is fully cooked and the yogurt has reduced to a thick coating.
5. Transfer the cooked chicken tikka to a plate and cool completely to room temperature, about 20 minutes.
6. Roll the thawed puff pastry sheet on a lightly floured surface to a 12×12-inch square.
7. Cut the pastry into four equal 6×6-inch squares using a sharp chef’s knife.
8. Divide the cooled chicken tikka mixture evenly among the center of each pastry square, leaving a 1-inch border.
9. Brush the pastry edges lightly with the beaten egg using a pastry brush.
10. Fold each pastry square diagonally to form triangles, pressing the edges firmly to seal.
11. Crimp the sealed edges with a fork to create a decorative pattern and ensure complete closure.
12. Brush the tops of all parcels generously with the remaining beaten egg.
13. Bake the parcels on the prepared baking sheet for 18-22 minutes until the pastry is deeply golden and puffed.
14. Remove the parcels from the oven and immediately sprinkle with chopped fresh cilantro.
Keeping their structural integrity beautifully, these parcels offer a delightful contrast between the shatteringly crisp pastry exterior and the succulent, spiced chicken within. The garam masala’s warm complexity shines through the creamy yogurt marinade, while the fresh cilantro provides a bright, herbal finish. Serve them alongside a mint-cilantro chutney for dipping or arrange over a bed of microgreens for an elegant appetizer presentation.
Puff Pastry Chicken and Asparagus Bundles
Nestled within flaky, golden layers of pastry, these elegant bundles encase tender chicken and vibrant asparagus in a sophisticated embrace. Perfect for spring entertaining or an elevated weeknight dinner, this dish transforms simple ingredients into culinary artistry. Each parcel reveals a harmonious balance of textures and flavors that will impress even the most discerning palates.
Ingredients
– 1 sheet frozen all-butter puff pastry, thawed
– 2 boneless, skinless chicken breasts (6 ounces each), pounded to ¼-inch thickness
– 12 medium asparagus spears, woody ends trimmed
– 4 ounces triple-cream Brie cheese, rind removed and cubed
– 2 tablespoons Dijon mustard
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon fresh thyme leaves
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 1 tablespoon extra virgin olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the pounded chicken breasts between two sheets of plastic wrap and gently pound to an even ¼-inch thickness using a meat mallet.
3. Season both sides of the chicken breasts evenly with fine sea salt and freshly cracked black pepper.
4. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Sear the chicken breasts for 2 minutes per side until lightly golden but not cooked through.
6. Transfer the partially cooked chicken to a cutting board and allow to cool for 5 minutes.
7. Unfold the thawed puff pastry sheet on a lightly floured surface and roll to a 12×9-inch rectangle.
8. Cut the pastry into four equal rectangles measuring 6×4.5 inches each.
9. Spread ½ tablespoon of Dijon mustard evenly across the center of each pastry rectangle.
10. Place one seared chicken breast in the center of each mustard-coated pastry rectangle.
11. Arrange three asparagus spears parallel to each other atop each chicken breast.
12. Distribute the cubed Brie cheese evenly among the four bundles, placing it between the asparagus spears.
13. Sprinkle fresh thyme leaves over the cheese and asparagus arrangement.
14. Brush the edges of each pastry rectangle with the lightly beaten egg using a pastry brush.
15. Carefully fold the pastry over the filling, pressing the edges firmly to seal.
16. Crimp the edges with a fork to create a decorative seal and prevent leakage during baking.
17. Transfer the bundles to the prepared baking sheet, spacing them 2 inches apart.
18. Brush the tops and sides of each bundle generously with the remaining beaten egg.
19. Bake at 400°F for 22-25 minutes until the pastry is deeply golden brown and puffed.
20. Remove from oven and let rest on the baking sheet for 5 minutes before serving.
Remarkably flaky pastry gives way to succulent chicken and crisp-tender asparagus, while the melted Brie creates a luxurious sauce within each bundle. The Dijon mustard provides a subtle sharpness that cuts through the richness beautifully. For an elegant presentation, serve these bundles alongside a frisée salad dressed with lemon vinaigrette or atop a pool of roasted red pepper coulis.
Chicken and Pesto Puff Pastry Swirls
Buttery, flaky layers of puff pastry embrace a sophisticated filling of tender shredded chicken and vibrant basil pesto in these elegant swirls. Baked to golden perfection, they emerge from the oven as the ultimate appetizer or light meal that effortlessly impresses. Each bite offers a delightful contrast of textures and flavors that will elevate any gathering or quiet evening at home.
Ingredients
- 1 sheet frozen puff pastry, thawed according to package directions
- 1 cup cooked chicken breast, shredded into fine strands
- 1/3 cup high-quality basil pesto
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 large pasture-raised egg, lightly beaten with 1 tablespoon cold water
- 1 tablespoon extra virgin olive oil for brushing
- 1/4 teaspoon flaky sea salt for finishing
- 1/8 teaspoon freshly cracked black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet onto a lightly floured surface, rolling it gently to smooth any seams.
- Spread the basil pesto evenly across the entire surface of the pastry, leaving a 1/2-inch border along one long edge.
- Sprinkle the shredded chicken evenly over the pesto layer, followed by the grated Parmigiano-Reggiano.
- Season the filling with freshly cracked black pepper, distributing it uniformly.
- Starting from the long edge opposite the border, tightly roll the pastry into a log, pressing gently as you go.
- Brush the exposed border with the egg wash to seal the roll completely.
- Using a sharp serrated knife, slice the log into 1-inch thick rounds, wiping the blade between cuts for clean edges.
- Arrange the swirls 2 inches apart on the prepared baking sheet, gently pressing to flatten slightly.
- Brush the tops and sides of each swirl with the remaining egg wash using gentle, even strokes.
- Bake for 18-22 minutes until the pastry is deeply golden and puffed, rotating the pan halfway through.
- Remove from oven and immediately brush with extra virgin olive oil, then sprinkle with flaky sea salt.
Yield: These elegant swirls emerge with a crisp, shattering exterior that gives way to tender, savory layers within. The aromatic basil pesto permeates each buttery fold, while the shredded chicken provides satisfying substance. For a stunning presentation, serve them warm alongside a chilled glass of Sauvignon Blanc or arrange over a bed of microgreens drizzled with aged balsamic reduction.
Puff Pastry Chicken Wellington Bites
Kindly crafted for elegant entertaining, these Puff Pastry Chicken Wellington Bites transform classic comfort into sophisticated hors d’oeuvres, featuring tender poultry enveloped in golden, flaky layers with an aromatic mushroom duxelles.
Ingredients
– 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
– 2 tablespoons clarified butter
– 8 ounces cremini mushrooms, finely minced
– 1 shallot, finely diced
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1 sheet frozen puff pastry, thawed
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons Dijon mustard
– Sea salt and freshly cracked black pepper
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Season chicken cubes generously with sea salt and freshly cracked black pepper.
3. Heat clarified butter in a skillet over medium-high heat until shimmering.
4. Sear chicken cubes for 2 minutes per side until golden but not fully cooked through; transfer to a plate.
5. In the same skillet, sauté minced cremini mushrooms for 6-8 minutes until deeply browned and moisture evaporates.
6. Add diced shallot and minced garlic; cook for 2 minutes until fragrant and softened.
7. Stir in fresh thyme leaves and season mixture with salt and pepper; cool completely.
8. Roll puff pastry sheet to 1/8-inch thickness on a lightly floured surface.
9. Cut pastry into 3-inch squares using a sharp knife or pastry wheel.
10. Brush each square lightly with Dijon mustard, leaving a 1/2-inch border.
11. Place 1 teaspoon mushroom duxelles in the center of each mustard-brushed square.
12. Top mushroom layer with one seared chicken cube.
13. Fold pastry corners over filling, pressing edges firmly to seal.
14. Arrange sealed bites seam-side down on the prepared baking sheet.
15. Brush tops and sides with beaten egg using a pastry brush for even gloss.
16. Bake for 18-22 minutes until pastry is puffed and golden brown.
17. Rest bites on the baking sheet for 5 minutes before serving.
Consider serving these golden parcels atop a swipe of herb-infused crème fraîche; the flaky exterior yields to succulent chicken and earthy mushrooms, while the Dijon provides a subtle piquancy that elevates each elegant bite.
Chicken and Corn Puff Pastry Dumplings
A sophisticated twist on comfort food, these Chicken and Corn Puff Pastry Dumplings elevate humble ingredients through precise technique and elegant presentation. Artfully combining tender poultry with sweet summer corn encased in buttery layers, each dumpling achieves a perfect balance of textures that will impress even the most discerning palates. This recipe transforms simple components into an exquisite appetizer or main course worthy of any special occasion.
Ingredients
– 1 package (17.3 ounces) frozen all-butter puff pastry, thawed
– 2 cups shredded roasted chicken breast
– 1 cup fresh sweet corn kernels
– 1/2 cup crème fraîche
– 1/4 cup finely chopped fresh chives
– 2 tablespoons Dijon mustard
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground white pepper
– 1/4 teaspoon fine sea salt
– 1 tablespoon clarified butter, melted
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the shredded roasted chicken breast, fresh sweet corn kernels, crème fraîche, finely chopped fresh chives, Dijon mustard, smoked paprika, freshly ground white pepper, and fine sea salt.
3. Gently fold the mixture until all ingredients are evenly incorporated, being careful not to overmix.
4. Roll out the thawed puff pastry on a lightly floured surface to a 12×16-inch rectangle.
5. Cut the pastry into 16 equal squares using a sharp bench scraper or knife.
6. Place one tablespoon of the chicken and corn filling in the center of each pastry square.
7. Brush the edges of each square with the lightly beaten pasture-raised egg using a pastry brush.
8. Fold each square diagonally to form triangles, pressing the edges firmly to seal.
9. Crimp the sealed edges with a fork to create a decorative pattern and ensure complete closure.
10. Transfer the formed dumplings to the prepared baking sheet, spacing them 1 inch apart.
11. Brush the tops of the dumplings with melted clarified butter using gentle, even strokes.
12. Bake for 18-22 minutes until the pastry achieves a deep golden-brown color and puffs dramatically.
13. Remove from the oven and let rest on the baking sheet for 5 minutes before serving.
Creating an exquisite contrast between the flaky, buttery pastry and the creamy, savory filling, these dumplings offer layers of sophisticated flavor. Consider serving them alongside a frisée salad with champagne vinaigrette for a complete meal, or present them as elegant passed hors d’oeuvres at your next gathering. The subtle smokiness from the paprika beautifully complements the sweet corn, while the Dijon mustard provides just enough acidity to cut through the richness.
Puff Pastry Chicken and Caramelized Onion Galette
Rustic yet refined, this puff pastry galette transforms humble ingredients into an elegant centerpiece, where flaky layers embrace tender chicken and deeply caramelized onions. The golden crust cradles a sophisticated filling that balances savory richness with subtle sweetness, creating a dish that feels both comforting and celebratory. Perfect for entertaining or elevating weeknight dining, it demonstrates how simple techniques can yield impressive results.
Ingredients
- 1 sheet frozen all-butter puff pastry, thawed
- 12 ounces boneless, skinless chicken thighs, cut into ½-inch pieces
- 2 large yellow onions, thinly sliced (about 4 cups)
- 3 tablespoons clarified butter
- ¼ cup dry white wine
- ½ cup crème fraîche
- 1 tablespoon fresh thyme leaves
- 1 large pasture-raised egg, lightly beaten
- 2 ounces Gruyère cheese, finely grated
- Kosher salt and freshly ground black pepper
Instructions
- Heat 2 tablespoons clarified butter in a 10-inch skillet over medium-low heat until shimmering.
- Add sliced onions and cook, stirring occasionally, for 25 minutes until softened and pale golden.
- Increase heat to medium and continue cooking onions, stirring frequently, for 15-20 minutes until deeply caramelized and amber-colored.
- Season caramelized onions with ½ teaspoon kosher salt and transfer to a bowl.
- Heat remaining tablespoon clarified butter in the same skillet over medium-high heat.
- Add chicken pieces in a single layer and cook undisturbed for 3 minutes to develop golden sear.
- Flip chicken pieces and cook for 2 additional minutes until lightly browned but not fully cooked through.
- Deglaze skillet with white wine, scraping up any browned bits from the bottom.
- Cook until wine reduces by half, about 2 minutes.
- Remove skillet from heat and stir in crème fraîche, thyme leaves, and ¼ teaspoon black pepper.
- Gently fold caramelized onions into chicken mixture and let cool to room temperature.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Roll thawed puff pastry into a 12-inch circle on a lightly floured surface.
- Transfer pastry to prepared baking sheet and sprinkle Gruyère cheese over center, leaving a 2-inch border.
- Spoon cooled chicken-onion mixture over cheese, maintaining the 2-inch border.
- Fold pastry edges over filling, pleating dough every 2 inches to create rustic appearance.
- Brush pastry edges with beaten egg using a pastry brush.
- Bake for 25-30 minutes until pastry is puffed and deep golden brown.
- Let galette rest on baking sheet for 10 minutes before slicing.
Marvel at the contrasting textures—the shatteringly crisp pastry gives way to the creamy, savory filling, while the Gruyère forms a delicate crust between layers. Serve warm slices alongside a bitter greens salad dressed with lemon vinaigrette to cut through the richness, or present individual wedges as an elegant brunch centerpiece that transitions beautifully from day to evening entertaining.
Summary
Hearty and versatile, these 20 puff pastry chicken recipes offer endless possibilities for delicious, crispy meals your family will love. We hope you find some new favorites to try in your kitchen! Don’t forget to leave a comment sharing which recipe caught your eye, and pin this article to your Pinterest boards to save these tasty ideas for later.
