Puff pastries made from ready-made dough with chicken; regular recipe

Puff pastries made from ready-made dough with chicken - a regular recipe

1 hour
10 servings

Chicken puff pastries are very quick to prepare from ready-made puff pastry. You only need half an hour of time and the most delicious dish is ready!

Of all the types of dough that appear on the market, only puff pastry differs in ideal quality.

It is in no way inferior to homemade.

A purchased frozen dough briquette eliminates routine work and allows you to focus only on the inside.

In two minutes, chicken breast is transformed into minced meat, which is then fried and stewed.

The highlight of the pies is the narrow rolling out of the puff layers.

The pastry will not have a thick "doughy" layer: the patty consists of a narrow, crispy shell with a generous, tangy and spicy interior.

Puff pastries with chicken in the oven

Manufacturing sequence

7. Fold the triangles and press the edges with your fingers. To design the cut of the pies, you will need a wheel knife that cuts the dough with teeth.

8. Puff pastries are transferred to a baking sheet covered with cooking paper. 9. Beat one large egg with a fork.

If you like crispy pies, you don't need to cover them with a towel.

Intending to achieve soft puffs with a moderate crisp quality, cover the hot pastry with a cotton towel.

Chicken puff pastries are ready!

It’s better to choose the right time to serve the puff pastries hot.

Cooled pies are also delicious, but the puff shell will no longer be as warm.

If you don't like store-bought puff pastry, check out this homemade puff pastry recipe

Chicken and ham pies made from puff pastry

Ingredients

Yeast-free puff pastry – 700 g

Chicken fillet – 500 g

Boiled-smoked ham – 100 g

Dry-cured bacon – 100 g

Onions – 1 pc.

Green onion – 1 bunch

Parsley – 1 bunch

Pepper, h.m. - taste

Flour - for dusting

279 kcal
40 min.
40 min.

Photo of the finished dish

Step-by-step recipe with photos

Now I bring to your attention my son’s favorite pies. He asks to cook them quite often, he really likes the inside, and I like that they are very simple and very quick to cook.

To make chicken and ham pies from puff pastry, take the products from the list. Thaw the dough ahead of time.

Grind chicken fillet, bacon and ham in a meat grinder with a large sieve.

Add finely chopped onions (it will make the insides juicy), a small bunch of green onions and parsley.

Salt, pepper, mix.

Sprinkle the dough with flour, roll it out and cut it. Add the filling and wrap it the way you like.

Pinch the edges well, because... The minced meat will be very juicy and will begin to leak out during baking.

Place the formed pies on a baking sheet sprinkled with flour or greased with vegetable oil. Lubricate with milk using a silicone brush. Bake at 180 degrees without convection for 25 minutes, turn on convection and brown the pies for another 5-7 minutes.

Cool the pies and serve with a cup of tea or coffee.

Puff pastry with chicken

Not long ago, Barca wrote in the comments about ready-made puff pastry and I suddenly remembered that we also sell it here, and the pies from it turn out magical, but the main thing is that everything is quick.

I went and bought it. This is the packaging, “Mille-feuille” - a thousand petals, as the French poetically call what we call “Napoleon” (and my petals also have a Turkish emphasis). But, as is clear, you won’t be full with cakes alone (although, perhaps, Marie Antoinette would have argued with me), so the decision was made to bake chicken pies. For this, half of the hefty chicken breast was boiled, removed from the broth, and salted while it was hot. and put away to cool under a bowl so that it doesn’t dry out.

The dough inside is like this: neatly lined with cellophane

and divided into uniform squares.

There are 20 squares in total. The meat has cooled down.

We make a filling out of it. Finely chop and lightly press with a fork to separate the fibers. Also add finely chopped two halves of multi-colored sweet peppers.

Salt, pepper ChSMP, add 2-3 tbsp.

water so that it is not dry Place the filling on the square

Press the edges with a fork

Sprinkle the baking sheet with water and place the pies on it.

We bake in an oven previously preheated to 200°, brown them well

and help ourselves.

The dough is very pleasant, airy and really has a thousand petals. Well, or so, for those curious about what’s inside.

The inside is not dry, the combination of fresh and dark peppers gives a good taste, I should have added dried paprika there, but this time I realized it too late, I will definitely add it next time. Bon appetit!

Always yours © Gruzinka

More great recipes:

Baked pies
Puff pastries with pork “5 spices”
Quiche with smoked chicken and leek

Chicken puff pastries: 24 comments

barsa12/12/2016 at 06:35

About me there is an automatic test, hehehe!
beautiful feathers!
Why didn’t I think of putting some sweet pepper in there earlier?!
obvious chicken breast with fried onions...although there was always a lot of willow!
and you can eat a lot with the broth of these feathers...
Load it!
You’re a great little entertainer - this seems like an ordinary dish - but I really wanted it, honestly! The dough is amazing, right?
(I often keep it in the freezer - just in case... well, the apples “die” or guests run in for a glass of tea...)
and the photos are, as always, sunny!
Happy birthday to you again!
:rose: :rose: :rose: :rose: :rose: :rose: :rose: :rose: :rose: :rose: :rose: :rose: :rose: :rose: :rose: :rose:

and in the words of Marie - Antoinette - you’re right!
she paid for her love of cakes...
:smoke:

A good start to the week - a holiday and pies.
:yahoo: Hello everyone and have a nice Mon!
:coffee:

Very interesting dough!
Probably I wish, I need to monitor the warehouses :scratch:

Any layer of dough seems to be made from many phyllo plates, right?

Read also: Italian meringue

I didn’t know about spraying a baking tray with water: scratch:
Usually on baking paper and grease the top with a well

Chicken pies are delicious for me :good:
Fillet with the freshest pepper should not be dry, excellent!
I would have chickened out the greenies...
(eh, Cook...)

I love warm meat with sour cream as a bite
. It’s a pity that when you heat it in the MV, they’re not crispy, they already melt

@ svetikona :
in the toaster/roaster, gray - crispy ostanuzzo.
and this is still puff pastry, imhuezza to me, not phyllo.
B-)

@ barsa :
So the puff pastry and filo are soft after heating, to the chagrin of
the Roaster, there is no roaster, the current oven
barsa wrote:

I get by washed like Tiberius :smoke:

Remarkable feathers, give me three.
:good: I am very grateful to the people who came up with the idea of selling puff pastry, it helps out when it is urgently needed. Well, it’s just that you’re too lazy to create the puff yourself because the process is so confusing.

And also, Gruzi, your feathers are very (in appearance) similar to the “maestro” pies from the movie “The Most Attractive and Prettiest”, wow!

@ barsa :
@ svetikona :
@ Malka :
Defachki, thank you!
Shine - towel - yeaaah!
Puff pastry, no phyllo, although I also buy Turkish phyllo :haha: Malka, yes, I wouldn’t have even remembered it, but you wrote it and it came out right away :haha:
Bars, the dough is amazing - that’s not the right word! :good:

how everything is always, :vah: :vah: :vah: .

You wrote something puff pastry.
It’s just very extraordinary in its finished form - as if made from a thousand filo petals.

These pies taste great with broth. We sell very tasty pies with similar insides, only they add cheese. like kutabs. Very tasty

Good pies!
Although I don’t remember ever eating it with chicken. :scratch: Ready puff pastry is great. We sell a lot of stuff, but everything is 0.5 kg from 2 plates. My husband makes pies occasionally - it’s a lot of hassle. But there are whole pies.

chicken-mushrooms :good:
+ fried lkk and cheese :yahoo:

urgently needed. Well, it’s just that you’re too lazy to create the puff yourself because the process is so confusing.

wow!
and what am I up to?!
It’s so convenient - you just have to come up with the filling!
I am very glad that there is such an abundance here.
as I remember all this fuss with “stretch”, puff pastry and other types of dough (powdered, in the sense) - all day long, they used to kill for it. we made a lot at once - we kept some in the freezer (specifically puff pastry!) so long live the people who made our work so much easier for all of us!
long ago - to choose from all this abundance what you like most...
and Philo most often I buy Canadian, as well as bacon (Kon, hello!)
:coffee: :coffee:
:smoke:

chicken + decl rice + eggs + a lot of fried onions + dill
rice - if there is not a lot of chicken, and there is slightly more dough than you would like... well, don’t stuff 3-4 squares of dough back into the freezer?!
I take the dough from the Olinka system - it is also already cut into squares and lined with parchment - very comfortable!
(this is considered the best in the Russian warehouse!)
to America. Labazakh - finally a huge selection of dough of various shapes and sizes.

Delicious pies with chicken and potatoes made from puff pastry

Make good breakfast pies from ready-made puff pastry: quickly and easily.

Chicken and potato pies turn out indescribably beautiful and very tasty. This hearty snack will completely impress everyone. The dough is crispy on top, with a fragrant, crispy crust, and inside there is juicy meat and potatoes. It’s so tasty and appetizing that it can’t be put into words: you definitely need to bake it and make it fun for your family.

Composition of goods

500 g puff pastry;
one raw potato tuber;
one chicken fillet;
70 grams of hard cheese;
half a large onion (or one small);
salt and dark ground pepper - to taste.

Step-by-step manufacturing process

Carefully wash the chicken breast fillet, chop it very finely, and transfer it to a bowl.
We carefully wash the potatoes, peel them and also cut them very finely. Place in a bowl with meat.
Peel the onions and chop them as finely as the other ingredients. Place in a bowl.
Salt and pepper the ingredients for the insides to taste, mix thoroughly. You can add your favorite spices to taste.
Grate the cheese into a separate bowl on a large grater.
Defrost the finished puff yeast dough (to make baked goods, leave the dough to defrost overnight (that is, in the dark) on the table). By the way, you can prepare puff pastry without the help of others, at home (see recipes on our website).
Cut the puff pastry into equal pieces (I got 10 pieces), round them. Cover the purchased balls with cling film.
We work with each piece separately. Roll out into a narrow flat cake, make cuts on 4 sides with a knife or a pizza roller (do not reach the middle).
Place one heaped tablespoon of the insides in the middle.
We take two reverse petals, bend them and pinch them. We do the same with the remaining petals.
Sprinkle a small amount of grated hard cheese on top.
Place the purchased pies on a greased baking sheet and leave to proof.
Then brush the dough with yolk (it needs to be slightly beaten with a fork).
Place the baking sheet with the pies in the oven, preheated to 180 degrees: bake until done.
On our website you will find other homemade baking recipes. Check out the unique rose-shaped pies and lazy pies without dough: you'll love it.

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