Puff pastries with chicken and parmesan

Recipe from Topfood

11247 views

Cooking time: 1 hour

Servings 6

Simple, golden brown, hearty baked goods from the available ingredients! Chicken fillet pies are very useful when guests are almost on the doorstep, and they have nothing to pamper. You can buy puff pastry at any grocery store, and it shouldn't be difficult. The main thing is to cook it right.

Yeast puff pastry

1,5 cups
Chicken fillet

1,5 cups
Grated parmesan cheese

1,5 cups
Chicken eggs

1,5 pcs.
Sesame seeds

6 tbsp.
Salt, onion, ground black pepper

to taste

Calories

479 kcal
Protein

22.4 g
Fat

25.5 g
Carbohydrates

32.6 g

Defrost the dough, set aside for 30 minutes in a warm place under a towel.
Cut the chicken fillet into pieces and beat off almost to the state of minced meat. Boil in a saucepan.
Finely chop the onion.
Finely grate Parmesan.
Mix everything, salt and pepper to taste (if the fillet is too dry and not greasy, you can add a little oil).
Cut the defrosted dough into pieces. Roll each piece into a cake of the desired size. Put a spoonful of the filling on each, pinch the edges, grease the pies with whipped yolk, sprinkle with sesame seeds, put the pies on a baking sheet lined with baking paper.
Bake at 392 F for 25-30 minutes.

How to boil chicken fillet in a saucepan?

Wash chilled or defrosted fillets under running water, removing greasy films, dry them on a plate. So that the slightly stale chicken fillet does not turn into paper and does not acquire an unpleasant aroma, 5 minutes after the water boils, it must be drained. Next, the meat is poured with fresh boiling water and boiled in accordance with basic technical recommendations.

Depending on the desired result, put the product either in cold water or in boiling water. In any case, the mass should boil. In this case, foam may stand out, which we remove.

Reduce the fire, the mass should only boil slightly. Cover the pot with a lid to prevent the broth from evaporating. It is at the initial stage that salt, spices, and onions are added as desired. These ingredients accentuate the flavor of the meat. After 30 minutes, the meat should be ready.

To make sure the component is ready, pierce it with a fork. If the tool enters the white meat easily and without obstruction, the meat is done.