Puffs - almost win-win option. And to cook them with chicken - almost one hundred percent deserve thanks from eaters.
The choice of chicken meat allows in some cases to do without preliminary heat treatment, which only contributes to the richness and naturalness of the dish.
However, and smoked with boiled or stewed chicken deliciously tasty. As for the appearance, the pies and other products made from puffs look appetizing anyway.
Well, notching and barely exposing the filling can be obtained with a rugby ball and a magic flower.
Puff pastries and chicken puff pastries - general principles of cooking
• Layered dough is quite possible to cook in the home kitchen, but this usually takes a lot of time. And not always it turns out successful, especially for novice hostesses. Purchased puff pastry in no way inferior to homemade. Chicken puffs and pies made from it are always lush, crumbly and tender.
• If puffs are baked from fresh puff, then yeast is better for pies. To make it easy to work with the dough, it is thawed well at room temperature beforehand, laying the packaging on the 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, strips or twisted in a meat grinder. You can add mushrooms, cheese, fresh vegetables or eggs, and green onions to the meat. For juiciness, sautéed onions, butter, sauces or sour cream are put into the filling.
• Billets are laid on a roasting pan greased or covered with parchment, at a distance of the thickness of the little finger from each other. The surface of products baked in the oven, smeared 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, puff pastries are often deep-fried. The optimum temperature for baking is not more than 220 degrees. Willingness is determined by the golden color of the baked dough.
Rectangular puffs with chicken
Ingredients:
• a pound of puff yeast-free semi-finished product;
• three small chicken thighs;
• two tablespoons of 20% sour cream;
• large onion;
• one egg.
Cooking Method:
1. Place the dough on the table and leave for 40 minutes to thaw.
2. Rinse the chicken well with warm water and boil together with the bones in lightly salted water until cooked. Cool, remove the meat from the bones, cut it into small pieces.
3. In vegetable oil save finely chopped onions. Put to it pieces of boiled chicken, pepper, lightly add. Add sour cream and mix well.
4. Remove from the package and roll out the semi-finished product into a layer with a thickness of about half a centimeter, then cut into rectangles of arbitrary size.
5. On one half of each, lay out a little meat filling. Cover it with the loose part of the dough and tweak the edges.
6. Put the blanks of chicken puffs on a roasting 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 yeast patties with chicken puff pastry with cheese
Ingredients:
• 900 gr. chicken legs;
• a small pinch of fine salt;
• black, hand-ground pepper and curry seasoning - 2 grams each;
• a pound of yeast puff pastry;
• 300 gr. “Russian”, or similar cheese;
• 250 gr. white bitter onions;
• white baking flour - 50 gr.
Cooking Method:
1. Lay out the thawing dough.
2. Rinse the chicken legs, remove the skin, cut off the flesh from the bones and cut it into pieces of meter.
3. Salt the chicken, pepper, add curry, pour in 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 constantly stirring, fry over low heat.
5. Then add the shredded onions with a knife and continue to simmer all together for 5-7 minutes. Remove the meat from the heat and transfer to a bowl to cool.
6. Cut the cheese into small pieces.
7. Dust the table with flour, place dough on it and lightly roll out with a rolling pin. Divide the dough into rectangles 20 cm long with a width of 10 cm.
8. On one side of each, lay out the stuffing from chicken meat, and on top of it the cheese cubes. Cover everything with the free side of the dough and firmly seal the edges.
9. Spread out the roaster with baking paper, lay out blanks of pies on it and put them in a hot (220 degrees) oven.
10. When the dough is well reddened, it will become a rich golden color, you can get the cakes. Usually, baking puff pastries with chicken takes no more than half an hour.
Chicken puffs - “Three-cornered”
Ingredients:
• 500 gr. puff pastry (yeast-free);
• half a pound of chicken fillet;
• 50 gr. unsalted 72% oil;
• medium bulb;
• a teaspoon of unshaped mustard;
• one third teaspoon of sugar.
Cooking Method:
1. Rinse the slightly frozen chicken fillet, cut off the excess hanging 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 small pinch of fine salt and sugar. Stir and let the filling stand for at least a quarter of an hour.
4. Cut the well-thawed puff pastry into 7 cm squares. Then take a rolling pin and lightly roll each up to 10 cm in size.
5. Separate the white from the yolk and well inject them separately.
6. At the edges of the squares, grease well with protein and place a little filling closer to the center. Place a small slice of butter on top and fold it diagonally. Press the edges of the resulting triangle tightly with your fingers. 7. To prevent the puffs from sticking to the baking tray, lightly moisten it with vegetable oil and place the triangular blanks.
8. Brush the surface of the puffs with whipped yolks, pierce a toothpick 7-10 times.
9. Cook in an oven heated to 200 degrees for about 25 minutes.
Chicken pastry 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 cup of frozen green peas;
• a quarter cup of dry wine;
• half a teaspoon of dry “Italian herbs”;
• two large cloves of garlic;
• one chicken egg;
• 1/5 Art. chicken broth or diluted creamy chicken soup.
Cooking Method:
1. Rinse the chicken meat thoroughly, wipe dry and cut into small strips. Finely chop the garlic with a heavy knife.
2. Heat olive oil in a pan, dip the garlic in it and, stirring constantly, fry it for two minutes.
3. Then put chicken to garlic, lightly salt and pepper and add the mixture of “Italian herbs”. Stir and simmer the meat on low heat under a lid for a minute.
4. Then add the frozen peas, pour in the wine, chicken broth and continue to simmer until the peas soften and all the liquid has evaporated. Turn off the stove and allow the chicken to cool well.
5. Cut a small oval pattern out of cardboard.
6. Roll one sheet of thawed dough, acting with a rolling pin in one direction, up to half its thickness. Cut out from it on the template blanks for pies. Do the same with the second sheet.
7. Beat an egg with a small pinch of salt. At your discretion, you can not add salt.
8. Put half of the blanks on a greased chafing dish. Brush their edges with whipped eggs and spoon the stuffing.
9. Cover the remaining blanks and squeeze tightly along the edge with your fingers, then crimp with a fork. On the surface of the pies with scissors in the center make several cuts. 10. Transfer the puff pastry pies to a lightly sprinkled with flour or a baking sheet moistened with butter. Brush with the remaining beaten eggs and bake.
Puffs with chicken and mushrooms - “Netting”
Ingredients:
• puff yeastless semi-finished product - packaging, 500 gr .;
• 700 gr. chicken white meat;
• 200 gr. fresh small champignons;
• 70 gr. “Vologda” cheese;
• egg - 1 pc .;
• seasonings - to taste;
• small onion.
Cooking Method:
1. Wash and dry the chicken fillets in small cubes. Spice up the meat with the spices selected to taste, lightly salt and mix well.
2. Fry chicken until cooked in well-heated butter and cool. So that the meat pieces are cooked evenly and not burnt as much as possible, systematically mix them.
3. Cut the champignons into medium-sized slices, finely chop the onion with a knife.
4. Save the onions to transparency by adding slightly refined oil. Add the mushrooms, stir and continue cooking until all the liquid released from the mushrooms has evaporated.
5. Cool the prepared mushrooms, mix with chicken and coarsely grated cheese. If necessary, dosolite.
6. Slightly roll out the well-thawed dough and cut it into rectangles of arbitrary size. Moreover, half of the rectangular blanks should be slightly larger.
7. Lay smaller billets on a lightly floured table. With a knife edge, make small cuts on them in a checkerboard pattern. Then slightly stretch each, you get a mesh.
8. Place a chicken filling on a large billet, cover it with a “mesh” rectangle from above and fix the edges well with your fingers. For greater strength of the edge of a rectangle with a filling, it is desirable to moisten with a beaten egg.
9. Spread the puffs over a greased roasting pan, grease the top with an egg and put the bake in the oven preheated to the desired temperature.
10. Puffs will be ready when the top is reddened well and becomes golden.
Chicken puff pastry pies deep fried - “Malachite flower”
Ingredients:
• half a kilogram of puff, yeast;
• 300 gr. boiled chicken;
• a small bunch of feathers of young onions;
• two hard-boiled eggs, one raw (protein);
• 60 gr. natural unsalted butter;
• one small salted cucumber;
• A tablespoon of white “Cheese” sauce.
Cooking Method:
1. Cool the boiled chicken and twist through a large grill in a meat grinder or cut as small as possible with a knife.
2. Onion feathers, rinse well with warm water, wipe dry and cut into thin ringlets. Mix onions with meat.
3. Salt the cucumber on a fine grater, squeeze lightly and fold to a sieve. When all the brine is drained, shift to the meat with onions and mix well.
4. Salt to taste, pour in melted, still slightly warm butter, add cheese sauce and stir well again.
5. From the layer of the thawed out dough rolled to a thickness of 0.6 cm, squeeze out the cup with a large glass. Grease each with whipped protein and place some stuffing in the center.
6. Then fasten the edges at one point in the center above the filling and press the resulting free “lines” tightly between your fingers.
7. Slightly cut them with scissors, not cutting to the center about 0.5 cm and slightly move to the side. It should make a bag of filling, and above it is a flower of five petals.
8. In a deep frying pan, heat the vegetable oil well and dip the pies in it. They should swim freely, so do not start a lot at once.
9. As soon as the dough is reddened, remove the deep fat pies and put it on a disposable towel. Only after all the excess fat has gone, put it on a plate.
Snack puffs with chicken and fresh tomatoes, with cheese
Ingredients:
• two large tomatoes;
• 200 gr. boiled chicken (white meat);
• 100 gr. “Russian” cheese;
• 45% mayonnaise; • non-spicy tomato ketchup;
• small package puff pastry.
Cooking Method:
1. Wash the tomatoes, wipe dry and chop into thin half rings. Boiled fillet cut into small strips.
2. With a rolling pin, lightly roll out 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 with a thin layer on rectangular blanks.
4. Put the pieces of boiled chicken on top. On it - half rings of tomatoes and sprinkle everything with coarsely shabby cheese.
5. Put the puffs on a greased or parchment-covered roaster and let it sit for ten minutes.
6. After that, put in the oven and bake at 220 degrees until golden.
Puff pastries and chicken puff pastries - baking tricks and helpful tips
• If you do not 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 in several places with a fork or toothpick.
• Place the product only in a well heated oven. Baking time at optimum temperature is usually no more than a quarter of an hour.
