Crispy Chicken Puff Pastries (Print Version)
# Ingredients:
→ Pastry and Main Components
01 -
Puff pastry sheets, cut into 5x5 inch squares (enough for 12-15 pieces)
02 -
Tender chicken breast, cooked and finely shredded (12 ounces)
03 -
Fresh whole milk or 2% milk (1 cup)
04 -
Large egg, beaten for brushing
→ Sauce Base
05 -
Premium unsalted butter (2 tablespoons)
06 -
All-purpose flour, sifted (2 tablespoons)
07 -
Dijon or yellow mustard (2 teaspoons)
→ Seasonings
08 -
Sea salt (½ teaspoon)
09 -
Freshly ground black pepper (½ teaspoon)
10 -
Premium garlic powder (½ teaspoon)
# Instructions:
01 -
Begin by melting butter in a pan over medium heat. Once melted, sprinkle in the flour, pepper, and garlic powder. Keep whisking for about 75 seconds until the mixture becomes fragrant and the raw flour taste cooks away. Finish by incorporating your mustard into this aromatic base.
02 -
While continuously whisking, gradually pour in ¾ cup of warm milk. Once the mixture starts to simmer, fold in your shredded chicken and salt. If the mixture seems too thick, gradually add the remaining milk until you reach a perfect, creamy consistency. Let everything meld together for 1-2 minutes, then adjust the seasonings to your taste. Remove from heat and let it cool - the filling will continue to thicken naturally.
03 -
Take your thawed pastry squares and cut them diagonally to create triangles. Place a generous tablespoon of your chicken filling on one side of each triangle. Carefully fold the other half over and seal the edges either with a pastry crimper or by pressing down with a fork to create a decorative pattern.
04 -
Preheat your oven to 375°F and position a rack in the center. Arrange your prepared pastries on a parchment-lined baking sheet and brush them with beaten egg. For the best rise, chill them for 45-60 minutes if they feel soft. Bake for 25-30 minutes until they achieve a beautiful golden brown color. Important: keep the oven door closed for the first 15 minutes of baking.
05 -
For make-ahead preparation, arrange unbaked pastries on a baking sheet with an inch of space between them and freeze for 2-3 hours. Transfer to freezer bags for storage. When ready to bake, brush with egg wash and bake directly from frozen for 27-35 minutes at 375°F. Remember to keep the oven door closed for the first 15 minutes.
# Notes:
01 -
These elegant pastries can be customized with your favorite additions - try adding sautéed mushrooms, caramelized onions, or even spicy jalapeños in place of some chicken.
02 -
Leftover pastries stay fresh in the refrigerator and can be reheated in a 300°F oven or air fryer for 5-8 minutes until warm and crispy.
03 -
When using Pepperidge Farm puff pastry sheets, roll them into 10x10 inch squares and cut into quarters. You'll need two boxes for this recipe.