CHICKEN PUFF PASTRY PIE
Our Chicken Puff Pie is a delightful treat that combines tender, shredded chicken with a luscious cream sauce, all encased in a crisp and buttery puff pastry shell. Each bite is a burst of savory flavors, from the aromatic garlic and onions to the hint of nutmeg and red chillies. Baked to golden perfection, this savory pie is a crowd-pleaser that will leave you craving for more. Whether enjoyed as a snack or served as an appetizer, this Chicken Puff Pie is sure to impress your taste buds with its rich and comforting taste. Treat yourself to a slice of homemade goodness today!
- 200 g - of boiled and shredded chicken
- 3 - tbsp of unsalted butter
- 1 - chopped onion
- 1 - tsp of crushed garlic
- 3 - tbsp of plain flour
- - Salt and pepper to taste
- 1/4 - tsp of nutmeg
- 1 - tsp of crushed red chillies
- 1/4 - cup of double cream
- 1/2 - cup of milk
- 1 - egg (for egg wash)
- 1 - tbsp of golden breadcrumbs
- 1 - tbsp of Parmesan cheese
- 3 - Puff pastry sheets
- 1. In a medium-sized skillet, melt the unsalted butter over medium heat. Add the chopped onion and cook until it becomes translucent.
- 2. Add the crushed garlic to the skillet and cook until it becomes fragrant, stirring occasionally.
- 3. Sprinkle the plain flour over the onion and garlic mixture. Stir continuously until the raw flour taste dissipates and the mixture becomes slightly golden in color.
- 4. Incorporate the boiled and shredded chicken into the skillet. Season the mixture with salt, black pepper, crushed red chillies, and nutmeg. Stir well to ensure the chicken is evenly coated with the seasonings. Cook for an additional minute or two.
- 5. Pour in the double cream and milk. Stir continuously until the mixture thickens and reaches a creamy consistency. Remove the skillet from heat and allow the chicken filling to cool completely.
- 6. Preheat your oven to 180°C (356°F) to prepare for baking.
- 7. Cut the puff pastry sheet in half to form two equal rectangles. Place one piece of the puff pastry on a baking sheet lined with parchment paper.
- 8. Spoon the cooled chicken filling onto the center of the puff pastry sheet on the baking sheet. Make sure to leave a border around the edges.
- 9. Brush the edges of the puff pastry with the beaten egg, which will act as a sealant when the pastry is folded over.
- 10. Carefully place the second puff pastry sheet on top of the filling. Use a fork to press down on the edges, sealing the pastry shut.
- 11. Create small slits on the top puff pastry sheet to allow steam to escape during baking.
- 12. Brush the top of the pastry with the remaining egg wash, ensuring it is evenly coated.
- 13. In a small bowl, combine the golden breadcrumbs and Parmesan cheese. Sprinkle this mixture over the top of the pastry.
- 14. Bake the chicken puff pastry in the preheated oven for approximately 35 minutes, or until the pastry turns golden brown and becomes crisp.
- 15. Once baked, remove the chicken puff pastry from the oven and allow it to cool slightly before slicing and serving.
- 16. Enjoy your homemade Chicken Puff Pastry as a delightful snack or appetizer!
- Ensure the chicken filling is completely cooled before assembling the puff pastry to prevent the pastry from becoming soggy.
- Be careful not to overfill the puff pastry to avoid leakage during baking.
- Make sure to seal the edges of the puff pastry well to prevent the filling from oozing out.
- Adjust the seasoning according to your preference for a more spicy or mild flavor.
- Feel free to add your favorite herbs or spices to personalize the flavor profile of the Chicken Puff Pie.
- Preheat the oven to the specified temperature advised or according to your oven before placing the Chicken Puff Pie inside to ensure even baking.
- Keep an eye on the pie while it bakes to prevent over-browning. Cover loosely with foil if needed.
- Rotate the baking sheet halfway through baking to ensure uniform browning of the puff pastry. But don't open the door of the oven until pastry puffs completely.
- Allow the Chicken Puff Pie to cool slightly before slicing to allow the filling to set and prevent it from spilling out.
- If the puff pastry starts to brown too quickly, tent it with foil to prevent burning while the filling finishes cooking.
- Let the pie rest for a few minutes after baking to allow the flavors to meld together before serving.
- Freeze the puff pie after final egg wash if you are planning to bake later. Remove from oven and bake straightaway.
- Store any leftover Chicken Puff Pie in an airtight container in the refrigerator and reheat in the oven for best results. Enjoy your delicious homemade creation!-