Mini chicken puff pastry, regular recipe with step-by-step photos
Mini chicken puff pastry, regular recipe with step-by-step photos
Quick and easy baking from ready-made dough will amuse both the hostess and her guests who drop by with its simplicity. Mini chicken kurniks made from puff pastry, like triangles with nutty insides, turn out juicy, rosy, and the smell of fresh baked goods coming from the kitchen immediately arouses your appetite.
But you won’t have to wait long - just 20 minutes of baking in the oven, and you can enjoy fluffy puff pastry buns right from the heat. It’s very tasty to drink mini chicken chicken not only with tea or coffee, but also serve it with chicken broth.
To make regular and frisky baked goods - mini chicken puff pastry, we need the following products:
- 0.5 kg of chicken thighs or legs and breasts
- 0.5 kg puff pastry
- 2 medium onions
- 1-2 raw eggs
- salt and pepper to taste
The process of making mini kurniks from puff pastry:
- Before all this, you need to take the puff pastry out of the refrigerator so that it begins to defrost while we prepare the filling for the pies.
To do this, take it out of the package and let it sit for a couple of minutes, and then separate the plates from each other.
This time I bought puff pastry in the form of 2 plates, not a roll. I liked this option, it thawed faster - the plates almost immediately separated from each other and it was easier to roll them out later. In addition, the dough does not tear in places of powerful folds, as happens when you unwind a melted roll.
You can grind the meat through a meat grinder if you wish, but I did not do this.
If you wish, you can add any spices suitable for chicken meat, also add a crushed clove of garlic for piquancy and a sprig of thyme for extravagance :).
I do not recommend baking puff pastry products with raw insides - it will moisten the dough too much and it will not bake properly.
Therefore, it is necessary to boil everything or, as in our case, fry until cooked.
This will take little time - the chicken pieces are small and fry quickly. The inside for the mini chicken pots is ready and you can start making the dough pies themselves.
We won’t roll it out too much - but moderately roll it out on all sides so that the thickness is 2-3 mm.
In order for the pies to come out smoothly, the inside must be finely chopped, and the dough squares must have a square shape (equal sides on all sides), and not rectangular. Thus, from 2 plates of finished dough I got 12 small pies.
To do this, place the dough in an envelope and seal the edges with your hands.
You can brush the edges of the dough with egg white or simply moisten it with water to help them adhere more securely.
I didn’t do this; a couple of pies actually opened up during baking, but it didn’t affect the taste in any way.
These pies were simply the first to be eaten :).
Line a baking tray with baking paper.
You can grease it with oil instead, but only lightly, otherwise the dough will be greasy as it absorbs it.
We take the baking sheet out of the oven and let it stand for a while, then use a spatula (so as not to burn yourself) transfer it to a dish or flat plate.
Mini chicken chicken, although small in size, is very filling; after eating just a couple, you will already be full.
A good option for breakfast, and you can take these delicious pies with you to work and put them in your child’s briefcase, since they are not bad even when cool.
Mini chicken puff pastry
Very tasty mini-chickens made from puff pastry.
Ingredients for “Mini chicken puff pastry”:
- Chicken fillet (I took reddish chicken meat) - 700 g
- Puff pastry without yeast - 450 g
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Salt - 0.5 tsp.
- Butter - 60 g
Production time: 70 minutes
Number of servings: 8
Nutritional and energy value:
| Ready meals | |||
| kcal 3597.9 kcal |
proteins 203.4 g |
fat 169 g |
carbohydrates 300.7 g |
| Portions | |||
| kcal 449.7 kcal |
proteins 25.4 g |
fat 21.1 g |
carbohydrates 37.6 g |
| 100 g dish | |||
| kcal 214.2 kcal |
proteins 12.1 g |
fat 10.1 g |
carbohydrates 17.9 g |
Recipe for “Mini chicken puff pastry”:
First, prepare the filling. We wash the meat well, if necessary, cut it off the bone, cut out all the cartilages and cut into small cubes. We also cut the onion and potatoes into small cubes and add them to the meat. Salt and pepper. The inside is ready.
Take a sheet of puff pastry (usually they are sold in 2 sheets per package) and roll it out a little. Then cut into 4 equal parts. Add 1.5-2 tablespoons of entrails and a piece of butter to each resulting square and seal.
Place on a greased baking sheet. We bake at 180 degrees for about 40 minutes, but you need to supervise, because everyone’s oven is different. After a short period of time, our mini-chickens are ready.
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I didn’t realize, the onions and potatoes are raw? and boiled meat?
July 31 NaGotovim # (recipe creator)
July 30 NaGotovim # (recipe creator)
July 26 NaGotovim # (recipe creator)
July 26 NaGotovim # (recipe creator)
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Kurnik made from puff pastry with potatoes and chicken
I suggest baking kurnik from puff pastry with potatoes and chicken . This savory, satisfying pie with juicy insides can be served for lunch, dinner, or taken on the road or to work as a snack. In this recipe, kurnik is made from ready-made puff pastry, which greatly simplifies the work and saves time. Having quickly chopped the chicken meat, potatoes and onions, all that remains is to form a pie from the defrosted dough and bake. You can serve chicken puff pastry with potatoes and chicken hot or chilled. Take note of the recipe and treat your loved ones to a delicious and satisfying pie!
Ingredients
Manufacturing process
Before you start preparing the chicken, remove the dough from the freezer and defrost (it is best to take the dough out of the freezer the day before and put it on the bottom shelf of the refrigerator to thaw). Once the dough has defrosted, you can start working on the insides for the chicken. Peel the onion and chop (it’s easier to do this in a blender).
Wash the chicken fillet, pat dry with a cardboard towel, cut into pieces measuring 1.5 cm by 1.5 cm.
In a bowl, mix chopped chicken fillet with chopped onion, set aside.
Wash the potatoes, peel them, cut into narrow strips 2.5 cm long.
Add the potatoes to the bowl with the chicken and onions and season with salt and pepper to taste.
Add 2 tablespoons of water to the potatoes and chicken with onions, stir the chicken filling and set aside.
Do the test. Sprinkle the work surface with 0.5 tablespoon of flour. Roll out 1 part of the dough into a layer 0.5 cm wide, approximately 30 cm by 20 cm. Roll out the second part of the dough in the same way.
Place one rolled sheet onto a baking sheet lined with parchment. Prick the dough in several places with a fork. Place the filling, leaving a couple of centimeters free on the sides. Spread pats of cool butter over the inside.
Cover with the second rolled out layer, connect the edges and fold down. Brush the top of the chicken with egg yolk and make several punctures on the surface of the dough. Bake puff pastry chicken with potatoes and chicken in an oven preheated to 190 degrees for 45 minutes. Consider the individuality of your own oven!
When the time is up, remove the pan from the oven. The pie will be covered with a golden brown crust. Cool the baked goods slightly and transfer to a board or plate.
Cut the pie into portions and serve. The chicken dough will be thin, it will mix perfectly with a huge amount of juicy inside. Not many people would refuse a piece of such a pie. Be sure to bake puff pastry chicken with potatoes and chicken and enjoy its rich taste!
Kurnik made from puff pastry
Ingredients
Puff pastry – 500 g
Chicken fillet – 200 g
Onions – 2 pcs.
Rice – 0.5 cups
Champignon mushrooms – 150 g
Salt and spices - to taste
Refined vegetable oil – 5 tbsp.
- 346 kcal
- 2 hours
- 2 hours
Photo of the finished dish
Step-by-step recipe with photos
Now I have prepared chicken puff pastry with chicken, rice, pancakes and champignons. Still, chicken puff pastry has its pros and cons.
Ready-made store-bought dough simplifies the manufacturing process, and the chicken comes out delicious - two huge advantages.
But to prevent the pie from coming out dry, you need to try to fill it with juicy insides. To do this, I increased the amount of sour cream for greasing the pancakes, and also added onions to all layers of the inside.
Try it, cook it, I’m sure you’ll like it!
Let's prepare the products according to the list.
Boil the rice until done. I cooked in a slow cooker.
Wash the chicken fillet and chop finely. Chop the onion into half rings.
Fry the chicken with onions in oil, salt and add spices to taste.
Finely chop the champignons and onions.
Separately from the chicken, fry the mushrooms with onions, salt and pepper to taste.
Roll out one piece of puff pastry and cut out a circle, attaching a pan lid. We do not crumple the dough scraps and save them. I rolled out the dough straight away on parchment paper, which requires less flour when rolling.
Transfer the dough piece to a baking sheet. We lay out rice and mushrooms for the first layer of interior. We take half of both.
Cover with a pancake and grease with 2 tbsp. sour cream.
Then we lay out the second layer of the inside - chicken and onions together with the juice formed during frying.
Cover with pancake and grease with sour cream.
Next is the 3rd layer of the inside - the rest of the rice with mushrooms.
From the second rolled out layer of dough, cut out a circle again; it should be 3-4 cm wider in diameter. Cut out a small circle in the middle of the dough.
We will use the remaining dough later for decorations.
Cover the filling with dough. Press the edges of the dough and pass them with a fork so that they do not open during baking.
Brush the pie with the scrambled egg.
Cut out any flowers or leaves from the remaining dough and decorate the pie with them. Once again, brush the pie with egg and set to bake.
Bake the chicken at 180 degrees until golden brown, use your oven as a guide.
Our puff pastry chicken is ready. Bon appetit!