Chicken Puffs Recipe
Make Chicken Puffs Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Pastry & finishing
Method
Filling
- 1
Cook the chicken
Trim any fat from the chicken breasts. Place them in a medium saucepan and cover with water (or lightly salted water). Bring to a simmer over medium heat, then reduce heat and simmer gently until cooked through, about 10–12 minutes depending on thickness. Remove chicken and let cool slightly, then shred or dice into about 1 cm pieces.
- 2
Sauté aromatics and vegetables
In a large skillet set over medium heat, melt the 2 tbs butter. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and diced carrot and cook for another 3–4 minutes until the carrot begins to soften. Stir in the frozen peas and cook 1–2 minutes to heat through.
- 3
Make the roux and sauce
Push the vegetables to one side of the skillet (or reduce heat slightly) and sprinkle the 2 tbs flour over the vegetables. Cook, stirring, for 1–2 minutes to remove raw flour taste. Gradually pour in the 250 ml chicken stock while stirring constantly to avoid lumps. Add 60 ml milk and 1 tsp Dijon mustard, stirring until the mixture comes to a simmer and thickens into a glossy sauce, about 3–4 minutes.
- 4
Combine and season
Add the shredded chicken to the skillet and stir to combine, ensuring all pieces are coated with the sauce. Stir in 2 tbs chopped fresh parsley, 1 tsp salt, 1/2 tsp black pepper and optional 1/2 tsp dried thyme. Taste and adjust seasoning. Remove from heat and allow the filling to cool to room temperature (about 15–20 minutes) — cooling prevents soggy pastry later.
Pastry & assembly
- 5
Prepare pastry
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Lightly dust a clean work surface with 1 tbs flour. Unfold or roll each puff pastry sheet gently to remove creases; if using two sheets, work with one at a time. Using a knife or bench scraper, cut each sheet into 6 equal squares (for 12 puffs total) or adjust size as desired.
- 6
Fill and seal
Place about 2 tablespoons of the cooled chicken filling in the center of each pastry square, leaving a 1 cm border. Beat the egg with 1 tsp cold water to make egg wash. Brush the border of each square with egg wash, then fold over (diagonally for a triangle or bring one side over for a pocket) and press edges firmly to seal. Crimp edges with a fork to ensure a tight seal and to create a decorative edge. Transfer filled puffs to the prepared baking sheet, spacing them about 2 cm apart.
- 7
Finish and bake
Brush the tops of each puff with remaining egg wash for a golden finish. If you like, use a sharp knife to make a small vent (1 or 2 slashes) on each top to allow steam to escape. Bake in the preheated oven for 18–22 minutes, or until pastry is puffed and deep golden brown. Rotate the baking sheet halfway through for even coloring.
- 8
Cool and serve
Remove from oven and allow the chicken puffs to rest on the baking sheet for 5 minutes, then transfer to a cooling rack for another 5 minutes. Serve warm. These keep well in an airtight container in the refrigerator for up to 3 days; reheat in a 180°C (350°F) oven for 8–10 minutes to restore crispness.
