Juicy and crispy, the chicken puffs are real. Juicy and crispy, the chicken puffs are real. Fried and baked chicken pies made from puff pastry

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Prepared by: Arina Volskaya

07/03/2014 Cooking time: 1 hour 0 min

Delicious and beautiful pastries made from puff pastry. These puff pastries are very convenient to take with you on the road if you are planning to travel. They can be prepared for dinner or Sunday breakfast.

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.

Chicken pie made from yeast puff pastry: recipe with photo

A simplified, more budget-friendly, but equally delicious and versatile option...tasting excellent even when cold!

List of ingredients

• frozen dough (yeast puff pastry) - 700g;
• fillet (chicken) - 400g;
• potatoes - 3 pcs.;
• onion - 2 pcs.;
• 1 tsp. (without a slide) ground black pepper.

Cooking layer pie with chicken and potatoes step by step

1. Cut potatoes (raw) into cubes. We give preference to fast-cooking varieties. All ingredients in the pie reach a state of full readiness much faster than potatoes. There is a risk that it will remain half-baked. If you use an untested variety for the filling, you should boil it until half cooked.

2. Finely chop 2 onions.

3. Chop the defrosted (or preferably fresh) fillet into small pieces.
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4. We combine the ingredients. Add pepper and salt to taste.
5. Divide the defrosted dough into 2 parts and roll them into sheets. Line the bottom of the deco with parchment. Place one sheet of dough.

6. We spread the filling (do not reach the edges around the perimeter by about 3 centimeters).

7. Cover the top with a second sheet of dough.

8. Carefully “seal” the edge around the entire perimeter. The degree of juiciness of the finished dish will depend on the quality of the edges. If the edges are poorly sealed, under the influence of steam they will separate, the juice will partially flow out and the cake will turn out to be “dry.”

9. Bake for 40 minutes in an oven preheated to 180°C.
10. Take it out and leave it for 10-15 minutes to cool. Cut and serve!

Both recipes are variations of kurnik, a traditional Russian pie, also called festive, royal, and… “king of pies.” Kurniki were traditionally baked on special occasions: weddings and Trinity Sunday. It’s great that today’s recipes have become simpler, the ingredients are more accessible, and the technology is more modern. And also the fact that there is no longer any need to adhere to traditions and wait for special occasions to taste a delicious pie!

8 more secrets of closed chicken pies

• It is recommended to use fillet, as this is the most tender part of the carcass. By itself it is not juicy enough. Onions, mushrooms, cheese can improve this characteristic.
• It is recommended to cover deco (for baking) with parchment. Purchasing a silicone or Teflon mat will completely eliminate the need to purchase rolls of parchment every time.
• If the top layer (covering the filling) is not cut, it is recommended to prick it with a fork so that excess steam can freely escape through the resulting holes and “bubbles” do not form. Even this simple action can be turned into a decoration and performed “artistically” if you use your imagination!
• To use less effort when sealing the edges of the top and bottom layers (and to do it better), brush the inside edges of the bottom layer with beaten egg around the perimeter. For a more aesthetic appearance, the sealed edges are cut with a shaped roller cutter for pies.
• It will take about 30-40 minutes to defrost the puff pastry.
• Chicken can be replaced with turkey. The result will be no worse.
• To roll out large sheets of dough, it is better to use a long, maneuverable rolling pin.
• If the oven is not equipped with a thermometer, it is recommended to purchase one of the models that are installed additionally or simply hung on the rack. This is a useful purchase, especially if you bake often. Some types of baked goods are particularly demanding on temperature conditions.
• In principle, you can also use a yeast-free version. Cons - the cake will not be as airy and crumbly.
• For children or a buffet table, you can bake neat mini “pies” with a curly edge (instead of just one pie), using the same principles.

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.

Description of preparation:

Tasty and quite filling pastries will be useful for you both for dinner and to provide your children with a snack at school. It is very convenient to take on the road - the dish is low-fat and not spicy. It’s very easy to cook chicken fillet in dough using this simple recipe. The dough is now sold in any store, and this is a great help for busy housewives. I hope that this recipe for chicken fillet in dough with photos is written in great detail, and you won’t have any questions during cooking. Good luck!

Purpose: For lunch / For dinner Main ingredient: Poultry / Chicken / Dough / Chicken fillet Dish: Baking / Dough dishes

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.

Chicken fillet in cheese dough

A simple but tasty dish that tastes like nuggets.

• chicken fillet – 500 g;
• hard cheese – 200 g;
• chicken egg – 3 pcs.;
• flour - approximately 0.5 cups;
• mayonnaise – 2 tbsp. l.
• salt and spices to taste;
• oil for frying.

Wash the fillet, dry it, cut into long, but not too thick strips. Pepper and salt; if desired, sprinkle with prepared chicken spice mixture.

Beat eggs, add mayonnaise, add a little salt. And if the cheese is salty, then you can do without salt. Add flour to the mixture, stir thoroughly so that not a single lump remains. Grate the cheese on a coarse grater, add to the dough and stir.

This dish can be prepared in two ways. Pour oil into a deep frying pan in a layer of at least 2 cm and heat. Dip the chicken pieces into the batter and into the hot oil. Fry the pieces on both sides, turning them over until the dough turns golden.

The second method will make the dish less caloric. Pieces of chicken in the dough are smoothed onto a baking sheet and baked in the oven until golden brown.

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 of smoked sausage cheese; • one bunch of greenery; • thirty grams of hard cheese; • a raw egg; • a tablespoon of sesame seeds; • one smoked chicken.

Recipe for Chicken Breast in Puff Pastry:

Take two chicken breasts, Teriyaki soy sauce and puff pastry.

Cut the breast so that it can be opened like a book.

Let's do the same with the second one. And pour in Teriyaki sauce, leave for half an hour.

Slice the cheese and place it on the breast. Let's wrap it up and pin it on the sides with a toothpick.

Next, take a strip of puff pastry and wrap our piece. I coated the top with just water, maybe an egg, and sprinkled with sesame seeds.

We do the same with the other breast. Place on a sheet and place in a preheated oven at 180 degrees for 35-40 minutes. Bon appetit.

How will it look like?
Chicken breast in puff pastry

A very simple and easy dish can be made with chicken breast. For this we need soy sauce and puff pastry. This is delicious!

Category: Hot dishes › Poultry dishes › Hot chicken dishes

Ingredients for Chicken Breast in Puff Pastry:

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Chicken fillet “Tsar's fingers”

A very satisfying appetizer or an excellent main dish.

• chicken fillet – 500 g;
• onion – 1 pc.;
• chicken egg – 2 pcs.;
• corn flour - 2 tbsp. l.;
• wheat flour – 2 tbsp. l. into the dough and about 3 more tbsp. l. for deboning;
• lemon juice – 0.5 tbsp. l.;
• spices to taste;
• butter – 200 g;
• hard cheese – 100 g;
• baking powder – 1 tsp;
• oil for frying.

Pass the chicken fillet and onion through a meat grinder or grind in a blender. Salt the minced meat and season with spices to taste. Spread a piece of cling film on the table. Place the minced meat in the form of thin cakes.

Grate the cheese on a fine grater. Cut the butter (slightly frozen) into cubes and roll in grated cheese. Place the butter in the cheese in the center of the minced meat cake and, using cling film, roll into a long, narrow patty. Roll the “fingers” in flour.

Making the dough: mix eggs with lemon juice and spices. Spices can be chosen to taste, but it is advisable to add dry garlic powder. Add both types of flour and baking powder, pour in a quarter glass of water, mix everything.

Dip the prepared “fingers” into the dough and fry in vegetable oil on both sides over medium heat.