Chicken With Pastry Recipes

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Chicken with pastry recipes – a perfectly delicious dinner made using chicken cutlets and puff pastry. Chicken is the only meat I’ll eat in the summer (well, I’ll also eat salmon). Add the summery flavor of tomatoes and basil, and you’ve got a light, easy-to-make dinner that is bursting with flavor!

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No-roll chicken pastry wraps

  • Preparation and cooking time
    • Prep:40 mins – 50 mins
    • Cook:30 mins
  • Easy
  • Serves 4

These wraps look sophisticated but require almost no effort – there’s no rolling and no waste

  • Freezable
HighlightNutrientUnit
kcal624
fat36g
saturates12g
carbs35g
sugars0g
fiber1g
protein42g
low insalt1g

Ingredients

  • 4 tbsp olive oil
  • 200g pack chestnut mushrooms, sliced
  • a handful of parsley leaves, chopped
  • 1 plump garlic clove, crushed
  • 375g pack of ready-rolled puff pastry (make sure it’s rectangular, not round)
  • 4 skinless chicken breasts (about 140g/5oz each)
  • 1 egg, beaten

Method

  • STEP 1:Preheat the oven to fan 200C/conventional 220C/gas 7 with a baking tray inside. Heat 2 tbsp of the oil in a frying pan, add the mushrooms, and fry over high heat for 3 minutes until golden and just cooked. Toss the parsley and garlic into the mushrooms, season generously with salt and pepper, and set aside to cool slightly.
  • STEP 2:Unroll the pastry and cut it into quarters. Sit a chicken breast diagonally in the middle of each piece of pastry. Spoon the mushroom mixture over the chicken breasts and drizzle over the remaining oil. Bring two opposite corners of the pastry together over the chicken and mushrooms so they just overlap and pinch together. Brush the pastry with the egg. Carefully transfer the parcels to the hot baking tray using a fish slice and bake for 30 minutes until puffed up and golden. Leave to relax for a minute or two before eating. Serve with green veg or salad.

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Spicy Chicken Pastries

   

Servings: Makes about 30 pastries

These flaky delicious little pastries are filled with flavorful shredded chicken filling. They make for the perfect snack that can be prepared ahead of time and is ideal for tea time, picnics, iftar starters, or for your lunch box.

Ingredients

  • 500gm boneless thighs, cubed (marinate in 2 tbsp yogurt, 1/2 tsp each of ginger and garlic pastes, 1 tsp lemon juice, a pinch of salt, and a pinch of paprika powder)
  • 2 tbsp oil
  • 1 medium onion, finely sliced
  • 1 medium capsicum, finely sliced
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp salt
  • 1 tsp chili flakes or 1 chopped chili
  • 1/2 tsp cumin powder
  • 1 tsp tandoori powder or paprika powder
  • juice of half a lemon
  • 2 tbsp tomato sauce/ketchup
  • puff pastry or any bread dough that you like
  • 1 beaten egg for egg wash

Instructions

Marinate the chicken in 2 tbsp yogurt, 1/2 tsp each of ginger and garlic pastes, 1 tsp lemon juice, a pinch of salt, and pa inch of paprika powder for about an hour or up to overnight. Remember to remove the chicken from the fridge half an hour before you begin cooking to bring it to room temperature.

When ready to cook, heat 1 tbsp of oil in a pan, add the marinated chicken cubes and fry over high heat for just 2-3 minutes to give the chicken some flavor and color. You can do this in two batches in order not to crowd the pan. Remove the chicken chunks onto a plate and set them aside.

In the same pan, heat another tablespoon of oil and add the onion slices. Sauté for a minute until they soften slightly, then add the sliced capsicum and stir it in for another minute or two. Next add the ginger, garlic, chili, cumin powder, paprika powder, salt, and the half-cooked chicken and its juices. Cook for a few minutes on high heat then reduces the heat. Cover the pan and cook until the chicken is tender and cooked through. Remove the lid, increase the heat again and dry off any excess moisture, then add the ketchup and lemon juice.

More:

Mix well, taste, and adjust if needed then turn off the heat. Allow the mixture to cool slightly and then shred the chicken with your fingers and keep it covered. I like to smoke this filling to give it a nice aroma. To do this, light up small coal and then place it on a piece of foil. Put this right in the center of the dish containing the shredded chicken. Drop a tiny bit of oil on the lit coal and immediately cover the dish. Let the chicken filling smoke for about a minute, then uncover and discard the coal and piece of foil.

I used ready-made puff pastry to shape these parcels. But you can make them using pizza dough or any other dough from my recipes that have worked well for you.

Roll out your puff pastry and cut out squares. Fill one half of each square with the spicy chicken filling, then fold the other half over and seal the edges with a fork. Make a couple of slashes over the top for steam to escape during baking. Keep going until all are done.

You can freeze the pastries at this point until needed or bake them immediately. Place them on a lightly oiled tray, brush them with beaten egg and bake at 180 C for about 20-25 minutes or until puffed up and golden.

Serve with lemon slices.

Chicken and Pastry

  • Yield: Serves 4 to 6

This hearty Southern take on chicken soup features tender shreds of chicken and chewy strips of pastry in an ultra-savory stock. Browning the chicken before simmering it in store-bought chicken broth provided a flavorful base. We opted for chicken thighs rather than lean breasts because they stayed tender throughout the long stewing process. Rolling the “pastry”—which we made from just flour, butter, milk, and baking powder—to 1/8 inch thick before adding it to boiling broth made it fluffy and soft. And cutting the dough into diamond shapes rather than squares added just a little flair to this homey dish. Keep the root ends of the onion halves intact so the petals don’t separate during cooking and the onion is easy to remove from the pot.

Ingredients

  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • Salt and pepper
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
  • 2 pounds bone-in chicken thighs, trimmed
  • 4 cups chicken broth
  • 1 cup water
  • 1 onion, peeled and halved through root end
  • 1 celery rib, halved crosswise

Related post: Roast Chicken With Herbs Recipe

Directions

1. Combine flour, baking powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Combine milk and melted butter in the second bowl (butter may form clumps). Using a rubber spatula, stir milk mixture into flour mixture until just incorporated. Turn dough out onto the lightly floured counter and knead until no flour streaks remain for about 1 minute. Return dough to a large bowl, cover with plastic wrap, and set aside.

2. Pat chicken dry with paper towels and season with pepper. Melt the remaining 1 tablespoon of butter in a Dutch oven over medium-high heat. Add chicken, skin side down, and cook until golden brown, 3 to 5 minutes. Flip chicken and continue to cook until golden brown on the second side, 3 to 5 minutes longer.

3. Add broth and water, scraping up any browned bits. Nestle onion and celery into pot and bring to boil. Reduce heat to low, cover, and simmer for 25 minutes.

4. Meanwhile, roll the dough into a 12-inch square, about 1/8 inch thick. Using a pizza cutter or knife, cut dough lengthwise into 1-inch-wide strips, then cut diagonally into 1-inch-wide strips to form diamonds (pieces around edges will not be diamonds; this is OK).

5. Remove pot from heat. Transfer chicken to plate and let cool slightly. Discard onion and celery. Return broth to boil over medium-high heat and add pastry. Reduce heat to low, cover, and simmer, stirring occasionally, until pastry is tender and puffed about 15 minutes. While pastry cooks, shred chicken into bite-size pieces, discarding skin and bones.

6. Stir chicken into stew and cook, uncovered, until warmed through and the stew has thickened slightly 2 to 4 minutes. Season with salt and pepper to taste. Serve.

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