I don’t know about you, but my family just eats more, and are more satisfied, when they have something home made. This past month has been a bit crazy with the kids, work, and being under the weather. It’s been so nice to have these chicken pastries to just bake off in the oven for a quick meal.
Ground Chicken Pastries
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Loading...This little delicious bundle is made from puff pastry stuffed with ground chicken or beef, veggies and some spices. It makes a perfectly crispy and crunchy appetizer, snack or even a meal if you have a couple. They are so filling!
Ingredients
- Making ground chicken filling
- Ground chicken breast - 1 lb
- 1 small onions - chopped
- 1 tbsp - Ginger/Garlic paste
- 1/2 tsp - Garam masala
- 1/2 tsp - Coriander powder
- 1 tsp - Ground cumin
- 1 tsp - Ground paprika
- 1/4 tsp - Ground pepper
- 1/4 cup - Red bell pepper - finely chopped
- 1/2 tbsp of salt or more to taste
- 1/4 cup - Cilantro - chopped
- 1/5 cup - green onion - chopped
- Puff pastry- 4 sheets (thawed)
- Egg, beaten- 1
Instructions
Keep the frozen puff pastry in the fridge or on the kitchen counter top and let thaw for a couple of hours.
Place a saucepan over medium heat, add oil.
Add onions, season cook until translucent.
Add ginger-garlic paste, saute until the garlic and ginger cook a bit and everything begins to combine.
Add ground chicken breast, combine well and mince the meat through.
Add all spices and salt. Combine well and cook until the ground chicken is cooked through and all of the liquid has dried off.
Finally, add cilantro and green onions and saute for a minute.
Remove the saucepan from the heat, let cool down.
Cut the puff pastry sheet vertically into 3 equal rectangles.
Cut each rectangle into two equal halves. This will help you make 2 pastries.
Place 1 tbsp of ground chicken filling onto the center of the smaller rectangle and fold the pastry over the filling. Wet your fingers with water and paste the edges together.
Using a fork, gently press the fork on the edges of the puff pastry to get a nice fork impression.
Beat the egg in a small bowl.
Dip a pastry brush in the beaten egg and spread over the pastry with the beef filling.
Preheat the oven to 400 F.
Place the puff pastry on a baking sheet lined with parchment paper or spray the baking sheet with a nonstick spray.
Bake for 20 to 25 minutes or till the puff pastry has turned crispy and golden in color.
Remove from the oven, let cool down a bit and serve warm.
Notes
The filling should be dry and cool before putting into the puff pastry. If you're not baking them off right away, seal them in an air tight container and brush them with the beaten egg right before baking.
