Monday, November 5, 2012

SIDES/SPLURGE: Easy, Chicken-filled, Puff Pastries

I had a ton of leftover chicken from dinner a few nights back; I didn't want to reheat it in its existing form, so I figured I would fill some pastry shells with a chicken and cheese blend.

Serving Size: 8-16

  • Cooked and seasoned chicken, tofu, or ground beef
  • Shredded cheese blend
  • Salt and pepper to taste if your stuffing isn't already heavily seasoned
  • Puff pastry shells
  • Egg, beaten and in a bowl
  • Optional: steamed broccoli or spinach
  • Preheat your oven at 400 degrees
  • Thaw puff pastry sheet for 7-10 minutes (not longer as the shell will start to get sticky)
  • Mix chicken, cheese, and any vegetables you would like to use
  • Cut the pastry shell into 4 squares (or more if you'd like smaller pastries)
  • Glaze each side of the shell with the egg wash 
  • Stuff half of each shell, and seal each pastry with the empty half
  • Bake for 15-20 minutes (flip each pastry mid-way)
  • Enjoy! 

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