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Puff pastry chicken breast pie. Chicken and Cheese Puff Pie

If you're just getting started with meat-filled pies, it may be easier to start with chicken. Such a tart will not be very high in calories, incredibly tender and tasty. In addition, if you miscalculated somewhere, the dish still tastes good. For such a treat, it would be better to take puff pastry- the most versatile type of dough, since it can be used in the preparation of both sweet and not very sweet dishes. With this kind of base, our chicken puff pastry pie will turn out to be light, with an incredible crunch.

It is quite difficult to prepare a puff base by itself, so we advise you to take the finished product in the store, which you just need to defrost. However, having prepared such a base yourself, you will not only improve your culinary skills, but you can confidently say that you have completely prepared this delicacy with your own hands. In addition, by preparing all the components of the tart yourself, you will always be sure of their quality.

We will use chicken fillet for the filling. Unlike other parts of chicken, fillets cook faster. It is very important that this ingredient is fresh, has no foreign smell, and its color is pale pink. For more tenderness, add fillet with cheese and onions. As a result, we get an excellent tart with crispy puff pastry on the outside and juicy fillet inside.

Exactly chicken pie puff pastry can serve as an excellent appetizer or main course on a festive table. In addition, despite its slightly salty taste, such a delicacy can be served with tea or coffee. Not in vain in many European countries chicken tart is included in the menu of cafes and restaurants, and some of them even gave this delicacy their name - kurnik.

What to make a chicken puff pie

The time required for cooking is 30-35 minutes. Agree, not many pies can be made in just half an hour. This is the main advantage of the chicken puff pastry.

Ingredients for tart 20x25 cm:

  • Yeast-free puff pastry - 500 grams;
  • Chicken fillet - 2 pcs. medium size;
  • Onion - 1 pc. medium size;
  • Hard cheese - 100 gr;
  • Egg for greasing - 1 pc .;
  • Salt and pepper to taste.

The process of cooking puff chicken


For those who decide to make puff pastry at home

It has already been said above that this is not an easy task. This is already the business of a real culinary specialist with a certain amount of experience and a supply of nerves, since the dough may not come out on the first try. In addition, it takes a lot of time to prepare such a complex base. Remember, you can always purchase given view basics in the store. The main thing is your choice, and in this case this choice is to prepare the base yourself. Let's get started.
What you need for puff pastry:

  • 250 grams of flour, a little more for adding;
  • 200 gr moderately soft butter;
  • 130 ml of water (cold!);
  • A little salt.

Depending on the dish in which such a base is used, you can change the amount of butter and flour. This option will help us get the most delicate and airy dough.

So, in order to prepare puff pastry, you need to perform the following actions:

  1. Put the flour sifted through a fine sieve on the cutting surface. Grind about 30 grams of butter with flour.
  2. Add water gradually and stir the base until smooth, elastic.
  3. Roll out the dough into a 25x13 centimeters rectangle, where the middle is slightly wider than 13 cm. Not necessarily exactly this size, but the proportions are maintained.
  4. Spread the oil evenly so that it fits along the length of the thickened area.
  5. Fold the ears towards the center of the dough. Repeat all of the above for the top and bottom.
  6. Turn this figure with the narrow part towards you. Roll the dough again (gently, the butter should disperse). Stretch firmly along the length and width, making it three times larger.
  7. Fold the dough in three times again. Pack it with cling film and refrigerate for thirty minutes.
  8. Then take out the dough and do the operations similar to the point above six times.
  9. When the dough begins to thaw, return it briefly to the refrigerator.

The dough can be used immediately for baking, or can be stored in the freezer. In the latter case, first sprinkle with flour, and then wrap the puff base in a bag or cling film.

Puff pastry is prepared for both sweet dishes, such as puffs, rolls, cakes (Napoleon cake, for example), pastries, and savory pastries: pizza, khachapuri, all sorts of meat pies and the like.

What is puff pastry

The basis for the puff pastry is salt, flour, water and butter(margarine is rarely used instead). The preparation of this ingredient is a very laborious and difficult process that takes several hours. It is customary to consider the ratio of flour to water 1: 1, then add oil. Delicious pies prepared from a base in 250 layers! There is also an easier and quick way preparation of a puff base, which is used by hostesses, preparing it at home.

Puff pastry is divided into yeast and yeast-free. There are several subspecies of such a basis:

  1. A flaky yeast base often described as torn, sour, Russian. Used in pies, bagels, pies and the like.
  2. Puff curd base, where cottage cheese is added to the rest of the ingredients. Used in buns, rolls, pies.
  3. Puff instant dough. You might think that the preparation of this type of dough happens instantly, but it also takes time and effort. Apply in sticks with cheese, caraway seeds, cakes, savory pies.
  4. Layered creamy base. It is considered the most delicate type of puff pastry, cream or sour cream is added to it, preparation is less laborious compared to other types of dough.

Although the richest in calories is shortbread and choux pastry, it cannot be said that there are none at all in puff pastry. For example, a hundred grams of such a dough contains 337 calories, the rest of the count will vary depending on the filling.

Puff pastry pigtail pie with chicken, pickled cucumber and cheese. Such a cake is quickly prepared, very beautiful, mouth-watering and unusually tasty. Suitable for festive table or for Sunday lunch in the family. Puff roll with chicken can be served with or. Cooking puff pastry pie with chicken.

Composition:

  • ready-made puff pastry 1 layer 250 g
  • chicken fillet 1-2 pcs about 150-200 g
  • pickled cucumbers 2-3 pieces
  • cheese 100 g
  • salt pepper
  • 1 egg
  • sesame seeds

Pigtail pie

Cut the chicken fillet into strips, season with salt and pepper. Cut the cucumbers in half or also into strips. Cheese - cubes.

Pre-defrost the puff pastry so that it is soft. Roll out to a thickness of about 2 mm. Put chicken fillet, cheese and cucumbers in the middle.

How to make a beautiful pigtail pie? From the filling, cut the dough at an angle into strips. Choose the width of the strips yourself, depending on whether you want to get a small or large braid.

The edges of the dough can be trimmed evenly. And you begin to form a pigtail with an overlap - one on the right, one on the left. And so on until the end. You can pinch the ends of the roll.

We transfer the cake to foil and on a baking sheet. Grease the cake with a beaten egg.

Sprinkle with sesame seeds.

Puffs are almost a win-win option. And to cook them with chicken - almost one hundred percent deserve the gratitude of eaters.

Choice chicken meat 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 delicious. As for the appearance, pies and other puff products look appetizing anyway.

Well, by cutting and barely exposing the filling, you can get both a rugby ball and a magic flower.

Puff pastry puffs and pies with chicken - general cooking principles

Puff pastry can be easily cooked on home kitchen but this usually takes a long time. And it does not always turn out to be successful, especially with novice housewives. Purchased puff pastry is in no way inferior to homemade. Chicken puffs and pies made from it always turn out fluffy, crumbly and tender.

If the puffs are baked from unleavened puffs, then yeast is better for pies. To make it easy to work with the dough, it is defrosted well in advance when room temperature putting the packaging on the table. Thawing, as a rule, takes no more than half an hour.

Both puffs and pies are prepared with boiled or raw chicken. The meat is cut into small cubes, strips or twisted in a meat grinder. You can add mushrooms, cheese to meat, fresh vegetables or eggs and green onions. For juiciness, sautéed onions, butter, sauces or sour cream are placed in the filling.

Blanks of products are laid out on a greased or parchment-lined brazier, at a distance of the thickness of the little finger from each other. The surface of the products baked in the oven is greased with a beaten egg.

Appearance and the size of the products depends only on your imagination. The recipe describes original options registration of such products.

If puffs with chicken 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:

A pound of puff yeast-free semi-finished product;

Three small chicken thighs;

Two tablespoons of 20% sour cream;

Large bow head;

One egg.

Cooking method:

1. Place the dough package on the table and leave to thaw for 40 minutes.

2. Rinse well warm water chicken and until tender, boil together with the bones in slightly salted water. Cool, remove the meat from the bones, cut it into small pieces.

3. Salt finely chopped onions in vegetable oil. Put the pieces to it boiled chicken, 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 about half a centimeter thick, then cut into rectangles of any size.

5. Place some meat filling on one half of each. Cover it with the free part of the dough and pinch the edges.

6. Put the pieces of chicken puffs on a frying pan moistened with vegetable fat and put in a heated oven.

7. Bake the puffs at 220 degrees until golden brown, about 20 minutes.

Baked puff pastry chicken yeast pies with cheese

Ingredients:

900 gr. chicken legs;

A small pinch of fine table salt;

Black, hand-ground pepper and curry - 2 grams each;

A pound of yeast puff pastry;

300 gr. "Russian", or similar cheese;

250 g white bitter onions;

White baking flour - 50 gr.

Cooking method:

1. Lay out the thaw dough.

2. Wash the legs, remove the skin, cut the flesh from the bones and cut it into centimeter pieces.

3. Salt and pepper the chicken, add curry, pour in a spoonful of vegetable oil. Mix well and set aside for half an hour.

4. Heat a couple tablespoons of oil in a skillet. Dip the chicken and fry over low heat, stirring constantly.

5. Then add the onion chopped with a knife and continue to simmer all together for 5-7 minutes. Remove the meat from heat and transfer to a bowl to cool.

6. Cut the cheese into small pieces.

7. Sprinkle flour on the table, place the dough on it and gently roll it out with a rolling pin. Divide the dough into rectangles 20 cm long and 10 cm wide.

8. On one side of each, place the chicken filling, and on top of it a block of cheese. Cover everything with the free side of the dough and seal the edges tightly.

9. Line the brazier baking paper, put the blanks of pies on it and bake in a hot (220 degrees) oven.

10. When the dough is well browned, becomes a rich golden color, you can take out the pies. Usually, it takes no more than half an hour to bake puff pastries with chicken.

Chicken puffs - "Tricorne"

Ingredients:

500 gr. puff pastry (yeast-free);

A pound of chilled chicken fillet;

50 gr. unsalted 72% butter;

Medium onion;

A teaspoon of ready-made mild mustard;

A third teaspoon of sugar.

Cooking method:

1. Rinse slightly frozen chicken fillet, cut off excess fat, films and cut the flesh into small cubes.

2. Chop the onion into small pieces and transfer to the chicken.

3. Add mustard, a pinch of fine 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 lightly roll each one up to 10 cm in size.

5. Separate the white from the yolk and beat them well separately.

6. Lubricate the edges of the squares well with egg white and put some of the filling closer to the center. Place a small slice of butter on top and fold it diagonally. Press the edges of the resulting triangle firmly with your fingers.

7. To prevent the puffs from sticking to the baking sheet, lightly moisten it with vegetable oil and lay out the triangular pieces.

8. Lubricate the surface of the puffs with whipped 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 semi-finished product (yeast-free);

400 gr. chicken breast (fillet);

A tablespoon of lean, refined oil

Half a glass of frozen green peas;

A quarter glass of dry wine;

Half a teaspoon of dry "Italian herbs";

Two large cloves of garlic;

One egg;

1/5 Art. chicken salted broth or diluted butter chicken soup.

Cooking method:

1. Thoroughly rinse the chicken meat, wipe dry and cut into small strips. Chop the garlic finely with a heavy knife.

2. Heat in a frying pan olive oil, dip the garlic in it and, stirring constantly, fry it for two minutes.

3. Then add the chicken to the garlic, add a little salt, pepper and add the mixture of "Italian herbs". Stir and simmer the meat over low heat, covered for a minute.

4. Then add frozen peas, pour in wine, chicken bouillon and continue simmering until the peas are softened and all the liquid has evaporated. Turn off the stove and let the chicken filling cool well.

5. Cut a small oval template out of the cardboard.

6. Roll out one sheet of thawed dough using a rolling pin in one direction to half its thickness. Cut out blanks for pies from it according to the pattern. 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. Place half of the blanks on a greased roasting pan. Brush the edges with beaten eggs and spoon over the filling.

9. Cover with the remaining pieces and squeeze tightly around the edge with your fingers, then squeeze with a fork. On the surface of the patties, make several cuts in the center with scissors.

10. Transfer the puff pastry to a lightly floured or buttered baking sheet. Brush with the remaining beaten eggs and bake.

Puffs with chicken and mushrooms - "Mesh"

Ingredients:

Puff yeast-free semi-finished product - packaging, 500 gr .;

700 gr. chicken white meat;

200 gr. fresh small mushrooms;

70 gr. "Vologda" cheese;

Egg - 1 pc.;

Seasonings - to taste;

Small onion.

Cooking method:

1. Form the washed and well-dried chicken fillet into small cubes. Season the meat with spices selected to taste, add a little salt and mix well.

2. Fry the chicken until tender in a well-calcined oil and cool. To ensure that the meat pieces are fried as evenly as possible and not burned, stir them regularly.

3. Cut the champignons into medium-sized slices, finely chop the onion with a knife.

4. Salt the onion until transparent by adding a little refined oil. Add the mushrooms, stir and continue cooking until all the liquid that comes out of the mushrooms has evaporated.

5. Cool the finished mushrooms, mix with chicken and coarsely grated cheese. Add salt if necessary.

6. Roll out the well-thawed dough and cut it into any size rectangles. Moreover, half of the rectangular blanks should be slightly larger.

7. Place the smaller pieces on a lightly floured table. With the edge of a knife, make small cuts on them in a checkerboard pattern. Then stretch each slightly to form a mesh.

8. Place on a large workpiece chicken filling, cover it on top with a "mesh" rectangle and secure the edges well with your fingers. For greater strength, it is advisable to moisten the edges of the filled rectangle with a beaten egg.

9. Spread the puffs over a greased roasting pan, brush the top with an egg and place in a preheated oven to bake.

10. The puffs are done when the top is well browned and golden.

Deep-fried puff pastry pies with chicken - "Malachite flower"

Ingredients:

A pound of puff semi-finished product, yeast;

300 gr. boiled chicken;

A small bunch of feathers young onions;

Two hard-boiled eggs, one raw (protein);

60 gr. natural unsalted butter;

One medium-sized pickled cucumber;

A tablespoon of white "Cheese" sauce.

Cooking method:

1. Cool the boiled chicken and twist it through a large wire rack 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 the onion with the meat.

3. Grate the pickled cucumber on a fine grater, squeeze it slightly and fold it onto a sieve. When all the brine is drained, transfer to the meat and onions and stir well.

4. Salt to taste, pour in melted, a little more warm butter, add cheese sauce and stir well again.

5. Squeeze circles out of a layer of thawed dough rolled out to a thickness of 0.6 cm with a large glass. Brush each with whipped egg white and place some of the filling in the center.

6. Then fasten the edges at one point in the center above the filling and press the resulting free "lines" firmly between your fingers.

7. Cut them slightly with scissors without cutting to the center of about 0.5 cm and slightly move to the side. You should get a bag of filling, and above it a flower of five petals.

8. Heat well in a deep frying pan vegetable oil and dip the pies into it. They should float freely, so don't run a lot at once.

9. Once the dough is well browned, remove the deep-fat pies and place them on a disposable towel. Only after all the excess fat has come off, put it on a plate.

Snack puffs with chicken and fresh tomatoes, topped with cheese

Ingredients:

Two large tomatoes;

200 gr. boiled chicken (white meat);

100 g "Russian" cheese;

Not sharp tomato ketchup;

A small package of puff pastry.

Cooking method:

1. Wash the tomatoes, wipe dry and chop into thin half rings. Cut the boiled fillet into medium-sized strips.

2. Use a rolling pin to lightly roll out the thawed puff pastry and cut into symmetrical, small rectangles. Their thickness should not exceed 0.7 cm.

4. Lay the pieces of boiled chicken on top. On it - half rings of tomatoes and sprinkle everything with coarsely grated cheese.

5. Place the puffs on a greased or parchment-lined roasting pan and set aside for ten minutes.

6. Then place in the oven and bake at 220 degrees until golden brown.

Puff pastry chicken puffs and pies - baking tricks and tips

If you don't want to mess with flour when cutting, grease the table with vegetable oil. The dough will not stick and will be easier to roll out.

To make the edges of the products stick together better, grease the dough with egg white or plain water.

When baking closed chicken layers and pies, be sure to pierce them in several places with a fork or toothpick.

Place products only in a well-heated oven. The baking time at optimal temperature is usually no more than a quarter of an hour.

Introducing Snack Pies with meat fillings it is better to start with chicken: tender, not too high in calories, and it turns out very tasty, even if there are mistakes in preparation Puff pastry is one of the most versatile types of dough: it is ideal for both sweet and savory dishes. Many people love puff pastry, and even simple snack crackers are eaten with lightning speed. No wonder: light and airy, tender, crunchy layers melt in your mouth.

But the process of making puff pastry is laborious, and it does not always work out. Fortunately, stores sell ready dough... You just need to defrost it, after which - immediately start magical manipulations: prepare puffs, tartlets, bagels from it. Or a full-fledged oven snack cake with Chiken. Chicken puff pastry pie is delicious! Besides, hearty dish turns out in some half an hour!

For those who still want to cook at home.

As a filling, I used the most tender part of chicken - fillet. This type of meat cooks very quickly. To make the filling even juicier and more tender, onions and cheese are added to it. The result is a great chicken pie, with a crispy puff pastry shell on the outside and a tender, juicy filling on the inside.

Cooking time: 30-35 minutes

Ingredients

To make a 20 * 25 cm chicken pie you will need:

  • 450-500 grams (1 package) unleavened (unleavened) puff pastry
  • 2 medium chicken fillets
  • 1 medium onion
  • 100 grams of hard cheese
  • salt, pepper - to taste
  • 1 egg for brushing

Preparation

    Defrost the puff pastry, divide it in two. Roll one part into a layer 1.5-2 mm thick.

    Place a sheet of parchment on a baking sheet and place the rolled dough on it.
    Now prepare the minced pie filling. Cut the chicken fillet into approximately 1 cm pieces.
    Season the meat with salt and pepper.

    Then, peel the onion and cut it into thin quarter rings.
    Grate hard cheese on a coarse grater.

    Add the onion and cheese to the meat and stir the minced meat well.

    Place the filling on the dough and flatten, leaving free edges on each edge (approx. 3 cm).

    Roll the second half of the dough into the same slice as the first half. This will be the top of the chicken pie. Chop the dough frequently with a fork to allow excess air to escape through the holes during baking.

    Beat the egg and brush the free edges of the dough with the filling on it. Then cover the cake with the second layer of dough and press it against the bottom layer with your fingers so that they connect better and the meat juice does not flow out.
    Using a knife or curly roller, cut off excess dough around the edges.

    Brush the top of the pie generously with a beaten egg.

    Bake the pie at 200-210 degrees for 20-25 minutes. Its surface should become a pleasant golden color.
    After taking out the finished cake from the oven, let it cool for 10-15 minutes. During this time, the juice inside thickens a little and becomes like a sauce.
    Cut the chicken pie into portions and serve. Bon Appetit!

ON A NOTE

Chicken pie can be combined with different ingredients. Here are the options:

1. Chicken fillet, champignon mushrooms, green onions Is a classic combination.
2. Chicken fillet, butter + vegetable, onion - fry everything, add grated cheese, then add nutmeg and pour over everything with cream - it turns out almost “under the béchamel sauce”.
3. Pie with chicken fillet with the addition of vegetables. Almost any vegetables are suitable for chicken: potatoes, broccoli, common cabbage, sweet bell pepper, greens, etc. Try different options.

I always coat my chicken pie with an egg for a nice and glossy crust. Can be sculpted from above curly dough, how in . Or make a nice lattice like this one. Bon Appetit!

Puff pastry chicken pie © Volshebnaya Eda.RU

COMPOSITION

250g puff pastry, 1 chicken breast, 2 eggs, 0.5 ~ 1 tsp salt, 3 ~ 4 tablespoons bread crumbs (30 ~ 40g), 1 tablespoon tomato paste or 1 teaspoon dried paprika

Remove skin and bones from chicken breast.
Cut the fillets into small pieces.




In a deep bowl, shake eggs and salt, tomato sauce or ground paprika.
Add some black pepper if desired.




Put the sliced ​​fillets in a bowl with eggs.
Stir until each piece is covered with the spicy mixture.
Leave to marinate while preparing the dough.




Roll out the puff pastry and cut out a circle with a diameter d = 26 ~ 28cm.




Place the dough in a mold with a diameter of d = 20cm.
Press the edges of the dough against the mold so that it does not slide down.




Put the chicken with the sauce in the resulting dough basket.




Sprinkle on top with an even layer bread crumbs.
Place in an oven preheated to t = 220 ° C for 20 ~ 30 minutes.
When the surface of the cake is hard and the edges of the dough are browned, tighten the tin with foil.
Bake for another 30 ~ 40 minutes until tender.




Cool the finished cake slightly and gently, using a wide spatula, remove to a dish.




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