Description
Making chicken pastry brings comfort right to your dinner table, warming hearts with flaky, golden layers packed with tender, seasoned meat that’ll have everyone asking for seconds.
Ingredients
Scale
Protein:
- 500g boneless, skinless chicken breast
Pastry Base:
- 2 cups all-purpose flour
- 1 cup cold unsalted butter
- ½ cup ice-cold water
Aromatic and Supporting Ingredients:
- 1 large onion
- 2 cloves garlic
- 1 carrot
- 1 celery stalk
- 1 cup cream sauce or chicken broth mixed with cornstarch
- Salt
- Pepper
- Paprika
- Fresh thyme
- Fresh parsley
- Fresh sage
- Grated cheese
Instructions
- Mix 2 cups flour with a pinch of salt in a large bowl. Cut 1 cup cold butter into tiny cubes and work it into the flour with your fingertips until the mixture looks like rough breadcrumbs.
- Pour ½ cup ice-cold water into the flour mixture and gently knead until the dough forms a cohesive ball. Wrap the dough in plastic film and refrigerate for 30 minutes to firm up.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 500g diced chicken and cook for 6-8 minutes until fully cooked through, then transfer to a separate plate.
- In the same skillet, sauté 1 finely chopped onion, 2 minced garlic cloves, 1 diced carrot, and 1 chopped celery stalk for 5 minutes until vegetables soften.
- Return chicken to the skillet and pour in 1 cup cream sauce or chicken broth mixed with cornstarch. Sprinkle in salt, pepper, and paprika to taste.
- Simmer the filling for 3-4 minutes until the sauce thickens. Remove from heat and let cool slightly.
- Roll out the chilled dough on a floured surface to ⅛-inch thickness. Cut into 4-inch circles or squares using a knife or pastry cutter.
- Place 2 tablespoons of filling in the center of each dough piece. Fold edges over and crimp with a fork to seal completely.
- Brush pastries with beaten egg and sprinkle optional grated cheese on top.
- Preheat oven to 400°F. Arrange pastries on a parchment-lined baking sheet, spacing them 1 inch apart.
- Bake for 22-25 minutes until pastries turn golden brown and crisp. Let cool for 5 minutes before serving.
Notes
- Chilling the dough helps create flaky, tender pastry by allowing the butter to firm up and preventing tough crusts.
- For a gluten-free version, swap wheat flour with a blend of almond and rice flour, which works well for pastry dough.
- Cutting butter into small cubes and working quickly keeps the pastry cold, ensuring a light and crisp texture.
- Using a mixture of vegetables adds depth of flavor and provides extra nutrients to your chicken pastries.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg