Step-by-step recipe with photos. Step-by-step recipe with photos Chicken puffs made from puff pastry without yeast
Today we will prepare puff pastry from ready-made puff pastry. Not simple ones, but with filling, which, this time, we will make from chicken. I jokingly call these baked goods: delicious quick puff pastries for the lazy! đ After all, this is the simplest solution - bake store-bought dough with filling. You need to buy puff pastry, but with or without yeast, it doesnât really matter.
Ingredients:
5 pieces. chicken drumstick;
900 g dough;
vegetable oil.
Let the dough defrost, and in the meantime let's make the filling.
We wash and cook the drumstick. You can take fillet, but it will be drier (itâs better to add a little onion).
We cut the finished drumstick: separate it from the bone, chop it and fry it in a small amount of oil. Don't forget to add salt.
How to make puff pastries
Roll out the dough slightly. Place the meat in small squares on half the surface of the rolled out dough.
Cover the meat part with the untouched half.
Cut into small squares, forming the meat in the center.
Press the edges with a fork. You can do it around the entire perimeter, you can only do it in the corners. In the center of the product we make cuts diagonally or in a checkerboard pattern. What all the listed options look like can be clearly seen in one photo below.
Place the puff pastries on parchment.
Beat the egg, add a little salt. The dough is fresh, so you need to give it a light salty taste. We lubricate each square, trying to fill every depression. The more thoroughly the puff pastries are smeared, the more beautiful the final color will be.
Place in the oven. They bake quickly. We follow the color.
The delicious puff pastries are ready, grab them hot, otherwise there wonât be enough for everyone! Cold, puff pastries made from ready-made dough with this filling are no less tasty, but somehow they donât have time to cool down much. đ But if you suddenly have some left over, you shouldnât reheat them before eating, theyâre already delicious.
Chicken puff pastries are a very filling, tasty and quick pastry that goes well not only with hot tea, but also with coffee and cocoa.
Chicken puff pastry recipe
Ingredients:
- chicken fillet â 300 g;
- puff pastry â 500 g;
- cheese â 200 g;
- chicken egg â 1 pc.
Preparation
Boil in advance, cool and chop into cubes, and chop the cheese into thin slices. Roll out the finished puff pastry into a thin layer and cut into equal small rectangles. Place chicken fillet and cheese slices in the center of each, then connect the edges, carefully pinch them and coat them with egg yolk. Place the buns on a baking sheet and bake in an oven preheated to 220 degrees. Cook the chicken until a nice golden color, and then serve.
Puff pastries with chicken and mushrooms
Ingredients:
- puff pastry â 500 g;
- chicken fillet â 2 pcs.;
- mushrooms â 200 g;
- onion â 1 pc.;
- cheese â 50 g;
- vegetable oil;
- egg â 1 pc.;
- spices - to taste.
Preparation
Let's look at another option for how to cook chicken puff pastry. To make the filling, wash the chicken fillet with water, dry it and cut it into cubes. Then salt the meat, sprinkle with seasonings to taste and mix. Fry the prepared chicken in a frying pan in oil until tender, stirring occasionally. Peel the onions, then chop them into small cubes. Wash the mushrooms with water, dry and cut into slices.
After this, fry the onion in a frying pan until soft, and then add the mushrooms, stir, cook until all the liquid has evaporated. At the end of frying, salt the mushrooms and sprinkle with ground pepper. Mix the chicken with the frying mixture and leave the filling to cool. Roll out the puff pastry on the table, cut it into squares and put the filling in the center. Sprinkle grated cheese on top and secure the puff pastries with an âenvelopeâ. Bake the buns for 30 minutes and serve warm.
Puff pastries are an almost win-win option. And cooking them with chicken will almost completely earn the gratitude of the eaters.
The choice of chicken meat allows in some cases to do without preliminary heat treatment, which only contributes to the juiciness and naturalness of the dish.
However, puff pastries with boiled or stewed chicken are wonderfully tasty. As for the appearance, the pies and other puff pastry products already look appetizing.
Well, by cutting and slightly exposing the filling you can get both a rugby ball and a magic flower.
Puff pastry and chicken pies made from puff pastry - general cooking principles
Puff pastry can be prepared in your home kitchen, but it usually takes a lot of time. And it doesnât always turn out to be successful, especially for novice housewives. Store-bought puff pastry is in no way inferior to homemade. Chicken puffs and pies made from it always turn out fluffy, crumbly and tender.
If puff pastries are baked from unleavened puff pastry, then yeast is better suited for pies. To make the dough easy to work with, it is well defrosted in advance at room temperature, placing the packaging on the table. Thawing usually takes no more than half an hour.
Both puff pastries and pies are prepared with boiled or raw chicken. The meat is cut into small cubes, strips or twisted in a meat grinder. You can add mushrooms, cheese, fresh vegetables or eggs and green onions to the meat. For juiciness, sautéed onions, butter, sauces or sour cream are added to the filling.
The product blanks are laid out on a roasting pan greased or lined with parchment, at a distance of the thickness of the little finger from each other. The surface of the products baked in the oven is brushed with beaten egg.
The appearance and size of the products depends only on your imagination. The recipe describes the original design options for such products.
While chicken puff pastries are baked in the oven, puff pastries are often deep-fried. The optimal temperature for baking is no more than 220 degrees. Readiness is determined by the golden color of the baked dough.
Rectangular puff pastries with chicken
Ingredients:
Half a kilo of puff pastry without yeast;
Three medium-sized chicken thighs;
Two tablespoons of 20% sour cream;
Large onion head;
One egg.
Cooking method:
1. Place the package of dough on the table and leave for 40 minutes to thaw.
2. Rinse the chicken thoroughly with warm water and boil it together with the bones in lightly salted water until tender. Cool, remove the meat from the bones, cut it into small pieces.
3. Sauté finely chopped onion in vegetable oil. Add pieces of boiled chicken to it, pepper and add a little salt. Add sour cream and mix well.
4. Remove from the packaging and roll out the semi-finished product into a layer about half a centimeter thick, then cut into rectangles of any size.
5. Place a little meat filling on one half of each. Cover it with the free part of the dough and pinch the edges.
6. Place the puff pastries with chicken on a roasting pan moistened with vegetable fat and place in a heated oven.
7. Bake the puff pastries at 220 degrees until golden brown, about 20 minutes.
Baked yeast pies with chicken, puff pastry and cheese
Ingredients:
900 gr. chicken legs;
A small pinch of fine table salt;
Black, hand-ground pepper and curry seasoning â 2 grams each;
Half a kilo of yeast puff pastry;
300 gr. âRussianâ or similar cheese;
250 gr. white bitter onion;
White baking flour â 50 gr.
Cooking method:
1. Lay out the dough to defrost.
2. Wash the legs, remove the skin, cut the flesh from the bones and cut it into centimeter pieces.
3. Salt and pepper the chicken, add curry, pour in a spoonful of vegetable oil. Mix well and set aside for half an hour.
4. Heat a couple of tablespoons of oil in a frying pan. Place the chicken in and fry over low heat, stirring constantly.
5. Then add the onion chopped with a knife and continue to simmer everything together for 5-7 minutes. Remove meat from heat and place in a bowl to cool.
6. Cut the cheese into small cubes.
7. Sprinkle the table with flour, place the dough on it and lightly roll out with a rolling pin. Divide the dough into rectangles 20 cm long and 10 cm wide.
8. Place chicken filling on one side of each, and a block of cheese on top of it. Cover everything with the free side of the dough and seal the edges tightly.
9. Line the roasting pan with baking paper, place the pies on it and bake in a hot (220 degrees) oven.
10. When the dough is well browned and has a rich golden color, the pies can be taken out. Typically, baking puff pastries with chicken takes no more than half an hour.
Chicken puff pastry â âCocked hatsâ
Ingredients:
500 gr. puff pastry (yeast-free);
Half a kilo of chilled chicken fillet;
50 gr. 72% unsalted butter;
Medium bulb;
A teaspoon of ready-made mild mustard;
A third of a teaspoon of sugar.
Cooking method:
1. Rinse the slightly frozen chicken fillet, cut off excess hanging fat, films and cut the flesh into small cubes.
2. Chop the onion into small pieces and add to the chicken.
3. Add mustard, a small pinch of fine table salt and sugar. Stir and let the filling sit for at least a quarter of an hour.
4. Cut the well-thawed puff pastry into 7 cm squares. Then take a rolling pin and lightly roll each one out to 10cm in size.
5. Separate the white from the yolk and beat them well separately.
6. Brush the edges of the squares well with egg white and place a little filling closer to the center. Place a small slice of butter on top and fold diagonally. Press the edges of the resulting triangle tightly with your fingers.
7. To prevent the puff pastries from sticking to the baking sheet, lightly moisten it with vegetable oil and lay out the triangular pieces.
8. Brush the surface of the puffs with whipped yolks and pierce them 7-10 times with a toothpick.
9. Cook in an oven preheated to 200 degrees for about 25 minutes.
Chicken pies made from puff pastry â âRugbyâ
Ingredients:
Two sheets of purchased puff pastry (yeast-free);
400 gr. chicken breast (fillet);
A tablespoon of lean, refined oil;
Half a cup of frozen green peas;
A quarter glass of dry wine;
Half a teaspoon of dry âItalian herbsâ;
Two large cloves of garlic;
One chicken egg;
1/5 tbsp. salted chicken broth or diluted creamy chicken soup.
Cooking method:
1. Rinse the chicken meat thoroughly, wipe dry and cut into small strips. Finely chop the garlic with a heavy knife.
2. Heat the olive oil in a frying pan, place the garlic in it and, stirring constantly, fry it for two minutes.
3. Then add the chicken to the garlic, add a little salt and pepper and add a mixture of âItalian herbsâ. Stir and simmer the meat over low heat, covered, for a minute.
4. Then add frozen peas, pour in wine, chicken broth and continue to simmer until the peas soften and all the liquid has evaporated. Turn off the stove and let the chicken filling cool thoroughly.
5. Cut out a small oval template from cardboard.
6. Roll out one sheet of defrosted dough, using a rolling pin in one direction, to half its thickness. Cut out blanks for pies from it according to the template. Do the same with the second sheet.
7. Beat the egg with a small pinch of salt. At your discretion, you can omit the salt.
8. Place half of the pieces on a greased roasting pan. Brush the edges with beaten eggs and spoon out the filling.
9. Cover with the remaining pieces and press tightly along the edge with your fingers, then crimp with a fork. Using scissors, make several cuts in the center on the surface of the pies.
10. Place the puff pastry pies onto a lightly floured or buttered baking sheet. Brush with remaining beaten egg and bake.
Puff pastries with chicken and mushrooms â âMeshâ
Ingredients:
Puff pastry yeast-free semi-finished product â packaging, 500 g;
700 gr. chicken white meat;
200 gr. fresh small champignons;
70 gr. "Vologda" cheese;
Egg â 1 pc.;
Seasonings - to taste;
A small onion.
Cooking method:
1. Form washed and well-dried chicken fillet into medium-sized cubes. Season the meat with spices selected to taste, add a little salt and mix well.
2. Fry the chicken until cooked in well-heated oil and cool. To ensure that the meat pieces are fried as evenly as possible and not burnt, stir them systematically.
3. Cut the champignons into small slices, finely chop the onion with a knife.
4. Saute the onion until transparent, adding a little refined oil. Add the mushrooms, stir and continue cooking until all the liquid released from the mushrooms has evaporated.
5. Cool the finished mushrooms, mix with chicken and coarsely grated cheese. Add salt if necessary.
6. Lightly roll out the well-thawed dough and cut it into rectangles of any size. Moreover, half of the rectangular blanks should be slightly larger.
7. Place smaller pieces on a lightly floured table. Using the edge of a knife, make small cuts on them in a checkerboard pattern. Then stretch each one slightly to form a mesh.
8. Place the chicken filling on a large piece, cover it with a âmeshâ rectangle on top and secure the edges well with your fingers. For greater strength, it is advisable to moisten the edges of the filled rectangle with beaten egg.
9. Place the puff pastries on a greased roasting pan, brush the top with egg and bake in an oven preheated to the desired temperature.
10. The puff pastries will be ready when the top is well browned and golden.
Deep-fried puff pastry chicken pies â âMalachite Flowerâ
Ingredients:
Half a kilo of semi-finished puff pastry, yeast;
300 gr. boiled chicken;
A small bunch of young onion feathers;
Two hard-boiled eggs, one raw (white);
60 gr. natural unsalted butter;
One small pickled cucumber;
A tablespoon of white âCheeseâ sauce.
Cooking method:
1. Cool the boiled chicken and twist through a large wire rack in a meat grinder or cut as finely as possible with a knife.
2. Rinse the onion feathers well with warm water, wipe dry and cut into thin rings. Mix onions with meat.
3. Grate the pickled cucumber on a fine grater, squeeze lightly and place on a sieve. When all the brine has drained, transfer to the meat and onions and stir well.
4. Add salt to taste, pour in melted, still slightly warm butter, add cheese sauce and stir well again.
5. From a layer of thawed dough rolled out to a thickness of 0.6 cm, squeeze out mugs with a large glass. Brush each one with whipped egg white and place some filling in the center.
6. Then pinch the edges at one point in the center above the filling and press the resulting loose âlinesâ tightly between your fingers.
7. Cut them a little with scissors, not cutting to the center about 0.5 cm, and move them slightly to the side. You should get a bag with filling, and above it a flower of five petals.
8. Heat vegetable oil in a deep frying pan and place the pies in it. They should float freely, so don't start too many at once.
9. Once the dough is well browned, remove the pies from the fryer and place on a disposable towel. Only after all the excess fat has come off, place it on a plate.
Snack puffs with chicken and fresh tomatoes, topped with cheese
Ingredients:
Two large tomatoes;
200 gr. boiled chicken (white meat);
100 gr. "Russian" cheese;
Mild tomato ketchup;
A small package of puff pastry.
Cooking method:
1. Wash the tomatoes, wipe dry and chop into thin half rings. Cut the boiled fillet into small strips.
2. Using a rolling pin, lightly roll out the soft thawed puff pastry and cut it into symmetrical, small rectangles. Their thickness should not exceed 0.7 cm.
4. Place pieces of boiled chicken on top. Place half rings of tomatoes on it and sprinkle everything with coarsely grated cheese.
5. Place the puffs on a greased or parchment-lined roasting pan and let rest for ten minutes.
6. After this, put in the oven and bake at 220 degrees until golden brown.
Puff pastry and pies with chicken - baking tricks and useful tips
If you donât want to bother with flour when cutting, grease the table with vegetable oil. The dough will not stick, and rolling it out will become easier.
To make the edges of the products stick better, brush the dough with egg white or plain water.
When baking closed chicken puffs and pies, be sure to pierce them in several places with a fork or toothpick.
Place products only in a well-heated oven. Baking time at optimal temperature conditions is usually no more than a quarter of an hour.
Puff pastry is very filling and tasty. This is an easy to make baked goods. It goes perfectly with tea, cocoa and coffee.
The first one with chicken
To prepare you will need:
500 grams of puff pastry;
. 300 grams of chicken fillet;
. 200 grams of cheese;
. one large chicken egg.
Making delicious puff pastries
1. Boil the chicken fillet in advance, then cool it. Then chop the meat into cubes.
2. Take the cheese. Chop it into thin slices.
3. Then take the finished puff pastry, roll it out into a thin layer (the thinner the layer, the better the pastry will turn out).
4. Then cut it into small rectangles (they should be the same in size).
5. Place cheese slices and fillet pieces in the center of each.
6. Then connect the edges of the products, while carefully sealing them. Brush the top with egg yolk.
7. Then the resulting puff pastry with chicken from the finished puff pastry, place them on a baking sheet. Bake in an oven preheated to two hundred degrees. Cook chicken puff pastry puff pastry until golden brown. Then serve them to the table.
Products with mushrooms
To make chicken puff pastry you will need:
500 grams of ready-made puff pastry;
. 200 grams of mushrooms;
. two chicken fillets;
. 50 grams of cheese;
. one onion;
. one egg;
. spices (of your choice);
. vegetable oil.
Preparation
1. First, rinse the chicken fillet with water, then dry it and cut it into small cubes.
2. Then salt the meat, sprinkle seasonings on top, then stir.
3. Then fry the chicken fillet until cooked in a frying pan with oil. Be sure to stir the meat during the process.
4. Peel the onions, then chop them into small cubes.
5. Rinse the mushrooms under water, dry them and cut into slices.
6. Then fry the onion in a frying pan until soft, then add the mushrooms and stir. Cook them until all the liquid has evaporated.
7. At the end of frying, salt and pepper the mushrooms.
8. Then stir in the chicken. Then leave the filling to cool. Sprinkle cheese on top, then fasten the products. The chicken puffs are baked for about thirty minutes. Then serve them warm.
Puff pastries with potatoes
Now let's look at another puff pastry recipe. To prepare you will need:
500 grams of puff pastry;
. one onion;
. 200 grams of fillet (chicken);
. salt;
. 300 grams of potatoes.
Making delicious and aromatic puff pastries with potatoes and chicken
1. First prepare the filling. To do this, finely chop the onion. Cut the chicken fillet into cubes. Wash and peel the potatoes. Then chop it into small pieces. Then combine all the ingredients for the filling. Add pepper and salt.
2. Thaw the finished dough, then roll it out and divide it into rectangles. Place the filling in the center of each and form chicken puffs. Bake in the oven for about twenty minutes.
Broccoli puffs
To prepare you will need:
Chicken breast;
. one sheet of puff pastry (yeast-free);
. pepper;
. Art. spoon of lemon juice;
. salt;
. a handful of green beans and broccoli.
Step-by-step recipe for chicken and broccoli puffs
1. First defrost the dough, then roll it out. Then cut into squares.
2. Then turn on the oven, preheat to two hundred degrees.
3. Now take the chicken breast and cut it finely. Then take a frying pan and pour oil into it. Then put it on fire. Place chicken pieces on a hot frying pan. Fry for about nine minutes, be sure to stir during the process.
4. Then pour lemon juice over the meat, salt and pepper it.
5. Then add chopped beans and broccoli. Then stir and fry these ingredients for two minutes.
6. Place the resulting filling on the corner of each square. Then roll it diagonally. Then place on a baking sheet lined with paper. The products are baked for about twenty minutes. Chicken puffs made from puff pastry are very tasty. They are especially delicious immediately after cooking. Products are served with coffee or tea.
With smoked cheese
This filled pastry will appeal not only to those who love chicken, but also to those who adore cheese. This recipe uses two types. To prepare you will need:
One pack of puff pastry;
. 30 grams smoked sausage cheese;
. one bunch of greenery;
. thirty grams of hard cheese;
. a raw egg;
. a tablespoon of sesame seeds;
. one smoked chicken.
Cooking process
1. Initially, grate the cheese. Then mix it with herbs (chopped).
2. Then cut the chicken into small cubes.
3. Take the dough and cut it into squares.
4. Place chicken and cheese filling on each of them.
5. Then roll each square into a triangle. All edges should be carefully pinched to prevent the cheese from leaking out of the puffs.
6. Afterwards, brush the products with egg. Then send puff pastries with chicken and sesame seeds. Then place in a preheated oven. Bake until golden brown, about twenty minutes.
