Chicken with puff pastry recipe is a fun way to eat chicken. This chicken with puff pastry recipe is a great twist on the traditional chicken casserole.
Puff pastry recipes are easy to follow and fun to make. Once you know how to wrap the puff pastry with chicken, you can create an endless variety of combos. You can find lots of ideas on the internet. This recipe is only one of them.
Time: 35 minutes
Yield: 4 servings
Cheesy, creamy, and with the perfect amount of crunch — Chicken Puff Pastry is a wonderful addition to your holiday menu or the ideal cozy weeknight meal! This recipe will be ready to wow your taste buds in only 35 minutes, and you can serve it as a mouthwatering entrée or a hearty appetizer. The spinach and artichoke cream cheese pairs perfectly with the meatiness of the chicken, and the puff pastry surrounds the mixture in flaky, buttery goodness. Chicken Puff Pastry will have you thinking about seconds after the first delectable bite!
• 4 chicken tenderloins• 1/8 teaspoon salt• 1/8 teaspoon pepper• 1 sheet frozen puff pastry, thawed• 1/2 cup spreadable spinach and artichoke cream cheese• 4 slices Muenster cheese, halved• 1 egg• 1 tablespoon water
Preheat the oven to 400 degrees F.
Sprinkle the chicken with the salt and pepper. Set it aside.
Using a lightly floured flat surface, roll out the puff pastry into about a 14-inch square.
Cut the puff pastry into four squares.
Spoon about 2 tablespoons of the cream cheese into the center of each of the cut squares.
Top the cream cheese on the puff pastry with the Muenster cheese and the chicken.
Mix together the egg and water using a whisk.
Lightly brush over the edges of the puff pastry with the egg wash mixture.
Bring the opposite corners of each puff pastry square over the filling, pinching the seams to seal the pockets.
Put the seam side of the pastry down onto a greased baking tray, and brush the tops with the leftover egg mixture.
Bake the puff pastry until golden brown, about 18-22 minutes.
CHEESY CHICKEN STUFFED PUFF PASTRY
Looking for an Easy recipe to wow your family for dinner tonight? Look no further. This Cheesy Chicken Stuffed Puff Pastry recipe is so satisfying. It is something your family will ask for again and again!
A savory surprise awaits inside this delicious crispy puff pastry consisting of seasoned chicken breasts with onions, broccoli, bell peppers, mushrooms, smothered in rich, creamy cheese. I like to serve this elegant entrée when we have guests or are celebrating a holiday or special occasion.
A FIVE STAR MEAL
Whether you stuff, top, wrap or twist it, puff pastry is so versatile with sweet or savory ingredients. I usually keep a pack in the freezer and play around with the ingredients.
This recipe is one I created when I was thinking of a new way to serve puff pastry. I used chicken breasts, mushrooms, broccoli, bell peppers, onions, and cheese. It has been a big hit with our whole family ever since!
This cheesy chicken stuffed puff pastry can be served hot or cold since both ways are equally delicious. You can play with the cheeses that you like. It is so crispy and yes, cheesy! Great as a quick snack, brunch, an appetizer, for dinner, or for parties.
This cheesy chicken puff pastry is so versatile and can be served with many dishes. Try it with broccoli mushroom soup. Add the soup gravy on top for a great flavor. You can also serve it with Middle Eastern Salad ,Fattoush salad, or some roasted vegetables.
WHAT YOU NEED TO MAKE THIS CHEESY CHICKEN PUFF PASTRY
You only need a few ingredients and to make this cheesy goodness!
Puff pastry: You can you use fresh or frozen puff pastry. Frozen puff pastry can be just as good as fresh and is easier to work with. It also puffs up into gorgeous, flaky layers.
Chicken breasts: Chicken breasts are perfect for this recipe. They make the perfect combo with cheese.
Vegetables: You will need bell peppers, onions, and broccoli.
Cheese: You can use any kind of cheese you want. I used Mozzarella cheese here. The more cheesy your chicken puff pastry is, the more delicious it would be.
Spices: You will need some paprika, black pepper, garlic powder, and roasted garlic seasoning to season the chicken and veggies.
Egg white: You will need the egg white to brush the top of your puff pastry. This will give it the amazing brown color.
CHEESY, FLAKY GOODNESS!
VEGANS? WE’VE GOT YOU COVERED!
If you want to make this recipe vegan, it’s very easy. Instead of using chicken you can make it with tofu.
Start off by draining the liquid from the tofu. You can pat it or a place a heavy pan over it. This step is very essential, so don’t skip it. Then, sauté’ the tofu and the vegetables together and drain them to get rid of the excess liquid.
You can skip the cheese or add your favorite type of vegan cheese.
THE BEST WAY TO THAW PUFF PASTRY
Frozen puff pastry is such a kitchen playmaker that it’s worth keeping some on hand at all times. Plain puff pastry can be quickly transformed into cookies or snacks, or it can be used to make a quick but stunning dinner.
While a quick puff pastry can be made at home, it isn’t necessary. Frozen puff pastry can be just as good as fresh and is easier to work with. It also puffs up into gorgeous, flaky layers.
HOW TO THAW PUFF PASTRY
These are the 3 common ways to thaw puff pastry:
Puff Pastry can be thawed in the refrigerator. Place each sheet on a plate, cover with a plastic wrap, and place in the refrigerator to defrost for about 4 hours.
To thaw pastry at room temperature, remove outer wrapping. Thaw pastry sheets until they can easily be unfolded, not more than 40 minutes.
To thaw in the microwave, remove 1 pastry sheet from the box and wrap it in a paper towel. Place in the microwave for 15 seconds on HIGH. Flip the pastry sheet over. Microwave for another 15 seconds. If the pastry does not unfold easily, microwave another five seconds on each side.
Once the puff pastry has thawed, work quickly while it is still cold.
SCRUMPTIOUS, COMFORTING, AND IMPRESSIVE
FREQUENTLY ASKED QUESTIONS (FAQS)
What makes puff pastry puff?
Puff pastry is a simple dough that is stretched and folded to form multiple layers. When the dough bakes, the layers puff up as the moisture in the dough turns into steam, creating that amazing flaky texture that everyone loves.
Can I make this chicken stuffed puff pastry ahead of time?
Sure. It can be assembled and refrigerated on baking sheets, covered, for up to 2 days. Chicken puffs can also be baked ahead of time and served at room temperature.
What to serve this chicken puff pastry with?
You can serve this cheesy chicken puff pastry with broccoli mushroom soup. Add the soup gravy on top for a great flavor. You can also serve it with Middle Eastern Salad ,Fattoush salad, or some roasted vegetables.
Be careful when handling puff pastry that hasn’t thawed completely; it will tear if you unfold it while it’s still frozen.
Don’t leave the dough out on the counter for too long; it’s much easier to handle right out of the fridge.
Roll out your Puff Pastry dough with a long, heavy rolling pin: it will help create an even pastry all over and you won’t have to press down too hard to roll it out.
When rolling out the ends and edges, be careful not to press the layers together too hard. This will prevent the pastry from rising.
It’s very important to drain the chicken and the vegetables very well for at least 10 minutes before stuffing the puff pastry.
You can use any kind of cheese you want. The more cheesy your chicken puff pastry is, the more delicious it would be.
Brushing the chicken puff pastry with egg whites gives it this nice golden color.
LOOK AT THIS GOLDEN RUSTIC COLOR
- chicken breasts
- puff pastry sheet
- olive oil
- onion /cubed small
- broccoli /finely chopped
- bell peppers/ any color
- garlic powder
- black pepper
- roasted garlic seasoning
- muenster or mozzarella cheese
- mushrooms drained
- egg white /to brush puff pastry with
STEPS TO PREP
To a medium pot on medium heat, add olive oil, cubed onions, and chicken and sauté’ for about 2-3 minutes.
Then add the chopped broccoli and bell peppers. Sauté’ for another 6-7 minutes.
Sprinkle the seasonings; paprika, garlic powder, black pepper, the roasted garlic seasoning, and salt to taste. Mix then strain and set aside to strain well.
Thaw out the puff pastry according to instructions. Using a rolling pin, roll out the puff pastry until it has doubled in size.
Fill in the center of the puff pastry with the strained chicken and veggie mix.
Top with the drained mushrooms then layer or sprinkle the cheese on top.
Fold the puff pastry from left to right then from right to left. Fold from the top and the bottom over the center (see video attached).
Using a flat wide spatula, carefully slide it under the filled puff pastry and with the other hand over the puff pastry, gently flip it onto a prepared baking sheet.
If you would like to decorate the top of your puff pastry, cut out about 4 ½ inch strings from your puff pastry and cover so they don’t dry out. Then decorate the top vertically from left to right.
Brush the whole top of the puff pastry with egg whites.
Preheat oven to 450F then bake for 12-15 minutes or until its golden brown. Broil on high for about 1-2 minutes if needed.
Allow to cool for at least 10 minutes before you slice and enjoy warm.
Trinidad Chicken Puffs Recipe
The most perfect party time favorite. These delicious puff pastries are filled with a well-seasoned chicken mix. A popular Caribbean party favorite, this Trinidad chicken puffs recipe is a great option for get-togethers.
There is nothing that reminds me of the joys of childhood more than thinking of puffs.
When I see a puff, I think of a birthday party with endless snacks and drinks.
It was a staple at all family events, this choux pastry is usually filled with well-seasoned chicken or cheese or tuna.
And they are usually gobbled up in no time.
Today I reminisce and share the recipe for my favorite of them all, these delightful chicken puffs.
Family gatherings are so important to me. I love birthday parties and live for any type of get-togethers: house visits, beach limes, trips to the forts. Those were all exciting. But you see birthday parties??
Those were the grand prize get-together.
The excitement of sharing that day with a sister, cousin, a friend was one thing. Being able to celebrate that special day and have some fun was pure joy.
One thing we knew, as for most parties in Trinidad and Tobago, there was going to be food and snacks galore. Cheese paste sandwiches and puffs and even stuffed prunes with peanut butter were all party favorites.
What do Caribbean people call “puffs”?
What we refer to as puffs is really the shell for choux pastry or cheese puffs.
It’s stuffed with some kind of paste be it chicken which is my favorite filling, fish (tuna), or cheese.
They are like profiteroles. But unlike them, they are not required to be frozen after stuffing.
Choux pastry is a light, crispy pastry shell that can also be used to make eclairs to gougères. Though they are fancy in name, they are pretty easy to make.
Ingredients for Puffs
As I mentioned, these look fancy and taste amazing. So it’s surprising that they come forth from some of the most basic pantry items.
This recipe’s ingredients are nothing fancy or out of the ordinary.
Shells: Flour, eggs, butter, sugar, salt, and boiling water
Types of fillings: Meat – I love chicken but you can also use other types of meats. Fish (tuna is the common substitute). You can easily use canned chicken chunks as I do for the tuna, but I much prefer to use fresh chicken breasts (or even a rotisserie chicken) and make my seasoned chicken.
Meat seasonings: thyme, garlic, celery, red onion, black pepper, salt, pimento peppers, bell peppers, dijon mustard, pepper sauce.
How to make Trini style cheese puffs
I must confess though the hardest part of me was creating the shells and making them look nice. On my first attempt, they came out looking like ducks. Ha!!
To make the dough for the shells, melt your butter in water over medium heat. Add salt, flour, and sugar to melted butter and mix vigorously. You want it to all get incorporated smoothly. Mixing till a ball is formed.
Once you get the initial incorporation, continue mixing together for about another five minutes, then remove from the heat.
We need to get the mixture to cool to room temperature prior to adding the eggs.
Have you ever gotten a puff and it smells really eggy fresh scent? The eggs were added to the hot mixture and it started to cook. We don’t want that to happen.
Once cooled, add eggs one at a time to get it fully mixed in.
Then you can add the mixture to your piping bag to make your shell casings.
Thank goodness for YouTube, and I found a great tutorial on making the shells look “cute” from Gordon Ramsay. (from the 1-minute mark).
On a baking paper-lined baking tray, bake your shells for about 40 minutes.
Now to make your filling. You can make any type of meat filling just about the same way.
Canned meats can be used, but personally, I find they have this weird taste. Well, not tuna but chicken. I prefer to season up my chicken breast and then control my level of seasoning to my taste.
Add the chicken to some water making sure that the water is the same level or coves the chicken. Let it boil till tender so I can shred it up. If you have an instant pot, you can do the shredded chicken in there even faster.
Once it’s tender, remove and shred or blend. It’s best to use a processor/blender because you don’t want it to be chunky. More on the smooth side.
Put the blended chicken mixture in a large bowl, add the other seasonings, and mix everything until combined. Taste test for salt and pepper levels to your liking.
With your shells completed and your filling done it’s now time to build the puffs.
Slit your puffs mid-way and take about a tablespoon of chicken mixture or pipe in with your bag.
Repeat until all your shells are filled. Or use as many shells as you wish at the time. The rest can be frozen.
Tips & Tricks
- If you do not want to use any meat, a cheese filling is a great substitution. Just use the cheese from the cheese paste sandwiches.
- A rotisserie chicken is also perfect if you are short on time. Debone the meat from the carcass and add the meat to the blender or processor. Once blended fine, add the rest of the ingredients. You just need to be mindful of the salt level now since the rotisserie chicken would be well seasoned. I would add salt last after taste testing.
- For the shells, it is very important that you make sure you measure the ingredients exactly. Also, DO NOT open your oven while baking.
- Something I’ve also learned is placing parchment paper on your baking sheet is important. It creates a great base for the dough to cook evenly. Dampen it a little using a brush. Since this is an egg heavy dough, it will help like water does with cheesecake.
Don’t have a piping bag?
If you don’t have a piping bag, no worries. You can take a Ziploc bag and cut one of the corners and use it to pipe the mixture. You can check out some step by step of the process of using a ziploc bag instead of a piping bag.
You can also just use a spoon to “drop” the mixture on the baking sheet.
Can you make the Trinidad puffs recipe ahead of time?
Yes, these can be done ahead of time. Well, the dough can be made. The uncooked dough can be stored in an airtight container in the fridge. This can be done up to two days prior to use.
Shells already baked can also be frozen without filling. Pack them flat in a Ziploc bag and store them. These can be kept for up to three months.
When ready to use, thaw the shells in the fridge, then bake them for about 10 minutes.
Do you know that you can use choux pastry mix to make eclairs too?
So I’m basically giving you a many-in-one recipe today. Thank me later.
Have you ever had chicken puffs?
I hope you have, and if you didn’t I wish you would take some time and try these out.
They are really great mouth stuffers for parties. And the shells can be easily made before and frozen till needed.
Ok, enough talking, let me go pop a few of these in the belly!!