PUFF PASTRY CHICKEN RECIPE RECIPES

PUFF PASTRY CHICKEN BUNDLES RECIPE: HOW TO MAKE IT

Puff Pastry Chicken Bundles Recipe: How to Make It image

Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

8 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
40 large spinach leaves
1 carton (8 ounces) spreadable chive and onion cream cheese
1/2 cup chopped walnuts, toasted
2 sheets frozen puff pastry, thawed
1 large egg
1/2 teaspoon cold water

Steps:

Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper., Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends. , Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry. , Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.

Nutrition Facts : Calories 624 calories, FatContent 32g fat (10g saturated fat), CholesterolContent 136mg cholesterol, SodiumContent 742mg sodium, CarbohydrateContent 39g carbohydrate (1g sugars, FiberContent 6g fiber), ProteinContent 44g protein.

PUFF PASTRY RECIPE | BBC GOOD FOOD

Puff pastry recipe | BBC Good Food image

Test your skills by creating layers of buttery puff pastry to use in sweet and savoury pies, tarts, desserts and canapés

Provided by Caroline Hire – Food writer

Categories Dessert, Dinner

Total Time 40 minutes

Prep Time 40 minutes

Yield Makes 625g pastry

Number Of Ingredients 2

Ingredients

250g strong flour , plus extra for dusting
225g cold butter

Steps:

Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.
Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.
Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.
Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.
Repeat step four twice more, chilling each time. Chill for one hour before using. Watch our puff pastry video for a Good Food tutorial.

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PUFF PASTRY CHICKEN BUNDLES RECIPE: HOW TO MAKE IT

Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania
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