Chicken and Potato Puff Pies
by Editorial Staff
Hearty, tasty and quick-to-cook puffs are a lifesaver for any culinary specialist. Made from ready-made puff pastry, supplemented with a simple filling of chicken fillet and potatoes that does not require pre-cooking or frying, the pies are airy, ruddy, soft and very tasty, and most importantly, the preparation of such mouth-watering pastries takes just a few minutes.
Cook: 1 hour 30 mins
Ingredients
- Puff pastry – 500 g
- Yolk – 1-2 pcs.
- Wheat flour – for working with dough
For filling:
- Potatoes – 300 g
- Chicken fillet – 200 g
- Bulb onions – 1 pc. (150 g)
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare foods for the chicken and potato puff pastry. Defrost the puff pastry in advance, leaving it at room temperature for 30-40 minutes
- Chop the filling ingredients very finely: peeled raw potatoes, chicken fillets and onions.
- Mix the prepared ingredients, add salt and ground black pepper to taste.
- Roll out the defrosted puff pastry to a thickness of 2-3 mm, after sprinkling a small amount of flour on the work table. For the convenience of work, the dough can be divided into 2 parts weighing 250 grams. In this case, while you are working with the first half of the dough, the second should be temporarily placed in the refrigerator.
- Cut the puff pastry into 12-16 pieces (respectively, every 250 grams of dough – into 6-8 pieces).
- Add a serving of filling for each part of the dough.
- Join the edges of the dough pieces to shape the meat and potato patties as desired.
- Dip the tines of a fork into the wheat flour and press down on the edges of the patties to create a pattern.
- Put prepared pies with chicken and potatoes on a baking sheet lined with baking paper and brush with egg yolk.
- Place the puff pastry patties in an oven preheated to 180 degrees and bake for 30-35 minutes, until golden brown.
- Chicken and potato puff pastries are ready. ‘
Bon Appetit!
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