Puffs are an almost win-win option. And to cook them with chicken - almost completely earn the gratitude of eaters.
The choice of chicken allows in some cases to do without preliminary heat treatment, which only contributes to the juiciness and naturalness of the dish.
However, puffs with boiled or stewed chicken are remarkably tasty. As for the appearance, the pies and other products from the puff and look so appetizing.
Well, notching and slightly exposing the filling, you can get both a rugby ball and a magic flower.
Puff pastry puffs and chicken pies - general cooking principles
• Puff pastry can be cooked in the home kitchen, but this usually takes a lot of time. And not always it turns out successful, especially for beginner housewives. Purchased puff pastry is in no way inferior to homemade. Chicken puffs and pies made from it always turn out to be lush, crumbly and tender.
• If puffs are baked from a fresh puff, then yeast is better for pies. To make the dough easy to work with, it is thawed well in advance at room temperature, laying the packaging on a table. Thawing, as a rule, takes no more than half an hour.
• Both puffs and pies are cooked with boiled or raw chicken. The meat is cut into medium-sized cubes, straws or twisted in a meat grinder. You can add mushrooms, cheese, fresh vegetables or eggs and green onions to the meat. For juiciness, stuffed onions, butter, sauces or sour cream are put in the filling.
• Workpieces are laid out on a roasting pan greased with parchment or parchment, at a distance of the thickness of the little finger from each other. The surface of products baked in the oven is greased with a beaten egg.
• The appearance and size of products depends only on your imagination. The recipe describes the original design options for such products.
• If chicken puffs are baked in the oven, then puff pies are often deep-fried. The optimum temperature for baking is no more than 220 degrees. Readiness is determined by the golden color of the baked dough.
Rectangular Chicken Puffs
Ingredients:
• half a puff of yeast-free semi-finished product;
• three medium-sized chicken thighs;
• two tablespoons of 20% sour cream;
• large onion head;
• one egg.
Cooking method:
1. Put the package with the dough on the table and leave for 40 minutes to thaw.
2. Rinse the chicken well with warm water and cook until tender with the bones in slightly salted water. Cool, remove the meat from the bones, cut it into small pieces.
3. In vegetable oil, spasser the finely chopped onions. Put pieces of boiled chicken to it, pepper, add a little salt. Add sour cream and mix well.
4. Remove from the packaging and roll the semi-finished product into a layer with a thickness of the order of half a centimeter, then cut into rectangles of any size.
5. On one half of each, lay out a little meat filling. Cover it with the free part of the dough and pinch the edges.
6. Put the chicken puff blanks on a roasting pan moistened with vegetable fat and put in a heated oven.
7. Bake puffs at 220 degrees until golden, about 20 minutes.
Baked Puff Pastry Chicken Yeast Pies with Cheese
Ingredients:
• 900 gr. chicken legs;
• a small pinch of small table salt;
• black, ground pepper and curry seasoning - 2 grams each;
• a pound of yeast puff pastry;
• 300 gr. Russian, or similar cheese;
• 250 gr. white bitter onion;
• white baking flour - 50 gr.
Cooking method:
1. Lay out the thaw dough.
2. Rinse the legs, remove the peel, cut the flesh from the bones and cut it with sanitary pieces.
3. Salt chicken, pepper, add curry, pour a spoonful of vegetable oil. Mix well and set aside for half an hour.
4. Heat a couple of tablespoons of oil in a pan. Lower the chicken and stir constantly, fry over low heat.
5. Then add the chopped onion and continue to simmer everything together for 5-7 minutes. Remove the meat from the heat and put in a bowl to cool.
6. Cut the cheese into small pieces.
7. Sprinkle the table with flour, put the dough on it and roll it slightly with a rolling pin. Divide the dough into rectangles 20 cm long and 10 cm wide.
8. On one side of each, lay the chicken meat filling, and on top of it a cheese block. Cover everything with the free side of the dough and tighten the edges together.
9. Line the frypot with baking paper, put on it blanks of pies and place to bake in a red-hot (220 degrees) oven.
10. When the dough is well browned, it will become saturated golden color, pies can be taken out. Usually, baking puff pastries with chicken takes no more than half an hour.
Chicken puffs - "Three-cornered hat"
Ingredients:
• 500 gr. puff pastry (yeast-free);
• a pound of chilled fillet;
• 50 gr. unsalted 72% oil;
• medium onion;
• a teaspoon of ready-made mild mustard;
• a third of a teaspoon of sugar.
Cooking method:
1. Rinse slightly frozen chicken fillet, cut off excess hanging fat, films and cut the pulp into small cubes.
2. Chop the onion into small pieces and transfer to chicken.
3. Add mustard, a small pinch of small table salt and sugar. Stir and let the filling stand for at least a quarter of an hour.
4. Cut well-thawed puff pastry into 7 cm squares. Then take a rolling pin and slightly roll each to 10 cm in size.
5. Separate the protein from the yolk and beat them well separately.
6. Lubricate the edges of the square well with protein and put 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 firmly with your fingers.
7. To prevent puffs from sticking to the baking sheet, lightly moisten it with lean oil and lay out triangular blanks.
8. Lubricate the surface of the puffs with beaten yolks, pierce 7-10 times with a toothpick.
9. Cook in an oven preheated to 200 degrees for about 25 minutes.
Puff pastry chicken pies - Rugby
Ingredients:
• two sheets of purchased puff cake mix (yeast-free);
• 400 gr. chicken breast (fillet);
• a tablespoon of lean, refined oil;
• half a glass of frozen green peas;
• a quarter cup of dry wine;
• half a teaspoon of dried "Italian herbs";
• two large cloves of garlic;
• one chicken egg;
• 1/5 Art. chicken salty broth or diluted creamy chicken soup.
Cooking method:
1. Rinse the chicken meat thoroughly, wipe it dry and cut into small strips. Finely chop the garlic with a heavy knife.
2. Warm the olive oil in a frying pan, dip the garlic in it and, stirring constantly, fry it for two minutes.
3. Then add chicken to the garlic, add a little salt, pepper and add a mixture of "Italian herbs". Stir and simmer the meat over low heat under a lid for a minute.
4. Then add the frozen peas, pour the wine, chicken stock and continue to simmer until the peas soften and all the liquid has evaporated. Turn off the stove and let the chicken stuff cool well.
5. Cut a small oval pattern from the cardboard.
6. Roll out one sheet of thawed dough, acting with a rolling pin in one direction, to half its thickness. Cut from it according to the template blanks for pies. Do the same with the second sheet.
7. Beat the egg with a small pinch of salt. At your discretion, you can not add salt.
8. On a greased fryer, lay out half of the workpieces. Lubricate their edges with beaten eggs and spoon the filling.
9. Cover with the remaining workpieces and squeeze tightly along the edge with your fingers, then squeeze with a fork. On the surface of the pies with scissors in the center, make several cuts.
10. Transfer the pies from the puff pastry onto a baking tray lightly sprinkled with flour or moistened with butter. Brush with the remaining beaten eggs and bake.
Puffs with chicken and mushrooms - "Setochki"
Ingredients:
• puff non-yeast cake mix - packing, 500 g .;
• 700 gr. chicken white meat;
• 200 gr. fresh small champignons;
• 70 gr. "Vologda" cheese;
• egg - 1 pc.;
• seasonings - to taste;
• a small onion.
Cooking method:
1. Form washed and well-dried chicken fillet into medium-sized cubes. Combine the meat with spices chosen to taste, slightly salt and mix well.
2. Fry chicken until cooked in well-calcined butter and cool. To ensure that the meat pieces are fried as evenly as possible and not burnt, systematically mix them.
3. Cut the champignons into small slices, chop the onion finely with a knife.
4. Sasser the onion until transparent, adding a little refined oil. Add the mushrooms, stir and continue cooking until all of the liquid released from the champignons has evaporated.
5. Cool the prepared mushrooms, mix with chicken and coarsely shredded cheese. Top up if necessary.
6. Slightly roll out the thawed dough and cut it into rectangles of arbitrary size. Moreover, half of the rectangular blanks should be slightly larger.
7. Place smaller workpieces on a lightly dusted table. The edge of the knife, in a checkerboard pattern, make small incisions on them. Then slightly stretch each, you get a mesh.
8. Lay the chicken stuffing on a large workpiece, cover it with a “mesh” rectangle on top and firmly fix the edges with your fingers. For greater strength, it is advisable to moisten the edges of the filling rectangle with a beaten egg.
9. Spread the puffs over a greased frypot, grease the top with an egg and put in the oven to preheat to the desired temperature.
10. Puffs will be ready when the top is well browned and turns golden.
Deep-fried puff pastry pies with chicken - "Malachite Flower"
Ingredients:
• a pound of puff cake mix, yeast;
• 300 gr. boiled chicken;
• a small bunch of feathers of a young onion;
• two hard-boiled eggs, one raw (protein);
• 60 gr. natural unsalted butter;
• one small pickled cucumber;
• a tablespoon of white "Cheese" sauce.
Cooking method:
1. Cool the boiled chicken and twist it through a large grill in a meat grinder or cut it as small as possible with a knife.
2. Rinse the onion feathers well with warm water, wipe dry and cut into thin rings. Mix onion with meat.
3. Rub the pickled cucumber on a fine grater, squeeze it slightly and drop it onto a sieve. When the whole brine has drained, transfer to the meat with onions and stir well.
4. Salt to taste, pour in the melted, still slightly warm butter, add the cheese sauce and stir well again.
5. Squeeze out the thawed dough from rolled to a thickness of 0.6 cm with a large glass of mug. Lubricate each with whipped protein and put a little filling in the center.
6. Then fasten the edges at one point in the center above the filling and firmly press the free “lines” between the fingers.
7. Slightly cut them with scissors without cutting to the center of about 0.5 cm and slightly shift to the side. You should get a bag with a filling, and above it a flower of five petals.
8. In a deep frying pan, heat the vegetable oil well and dip the pies into it. They should be free to swim, so do not run a lot at once.
9. Once the dough is well browned, remove the pasties from the deep fat and put on a disposable towel. Only after all excess fat has come off, put on a plate.
Snack puffs with chicken and fresh tomatoes, cheese
Ingredients:
• two large tomatoes;
• 200 gr. boiled chicken (white meat);
• 100 gr. Russian cheese;
• 45% mayonnaise;
• spicy tomato ketchup;
• a small package of puff pastry.
Cooking method:
1. Wash the tomatoes, wipe dry and chop thin thin rings. Cut the boiled fillet into small strips.
2. With a rolling pin, slightly roll the soft thawed puff pastry and cut it into symmetrical, small rectangles. Their thickness should not exceed 0.7 cm.
3. Mix mayonnaise with ketchup and apply a thin layer on rectangular workpieces.
4. Lay pieces of boiled chicken on top. On it - half rings of tomatoes and sprinkle everything with coarsely grated cheese.
5. Put the puffs on a greased or parchment-covered roasting pan and allow ten minutes to stand.
6. After that, put in the oven and bake at 220 degrees until golden brown.
Puff pastry puffs and chicken pies - baking tricks and tips
• If you don’t want to mess with flour during cutting, grease the table with vegetable oil. The dough will not stick, and it will become easier to roll it.
• To make the edges of the products stick together better, grease the dough with egg white or plain water.
• When baking closed chicken puffs and pies, be sure to pierce them with a fork or a toothpick in several places.
• Only place items in a well-heated oven. The baking time at the optimum temperature is usually not more than a quarter of an hour.
