CHICKEN & VEGETABLE PASTRY PUFFS

Chicken and Vegetable Pastry Puffs are a delicious appetizer with a flaky, buttery crust filled with savory chicken and vegetables. With a satisfying combination of crispy pastry and flavorful filling they’re perfect for any gathering. 

Chicken & Vegetable Pastry Puffs are a crowd-pleaser not just for their taste but also for their appearance. The golden, flaky crust is eye-catching, making it a perfect addition to any table. They’re great for any occasion, from big parties to small get-togethers. Plus, they’re super easy to make, so you don’t have to spend all day in the kitchen.

These pastry puffs are one of my favorites because they are versatile and convenient. You can prepare them ahead of time, and they bake up nicely in just a few minutes, making them a great addition to any menu. The combination of textures, with the crispy, flaky pastry shell and the tender, savory filling, creates a delicious and satisfying bite.

What do I need to make Chicken and Vegetable Pastry Puffs?

• Chicken Breast and Thigh Filets: combine the lean texture of the breast with the tenderness and rich flavor of the thigh giving you a filling that is both hearty and juicy.
• Soy Sauce: adds a rich umami flavor and saltiness to the chicken. It also helps with the caramelization during cooking.
• Kecap Manis: is added to provide a sweet, molasses-like flavor that balances the savory soy sauce and gives the chicken a rich caramelized flavor.
• Garlic: is used in the marinade to add a pungent smell and incredible flavor. It enhances the savory taste of the dish and forms a tasty base for the marinade.
• Ginger: adds a fresh, zesty, and slightly spicy flavor to dishes, and it goes well with other spices.
• Kashmiri Chili Powder: has a mild heat and vibrant red color, adding both a gentle warmth and an appealing color to the filling.
• Turmeric Powder: adds an earthy flavor and a bright yellow color to the dish.
• Fennel Powder: is added to give a sweet licorice-like flavor that balances the savory and spicy notes in the dish.
• Salt and Pepper: are used to enhance the flavors of the dish.
• Vegetables: are added to provide texture and color adding a slight sweetness and crunch that complements the chicken.
• Onion: adds to the savory taste of the filling. It is cooked until it becomes sweet and caramelized. 
• Oil: used to cook the onions and vegetables to help develop flavors, and prevent sticking to the pan.
• Puff Pastry Sheets: give a flaky, buttery exterior that contrasts with the savory filling, creating a light and crispy texture for the puffs.
• Egg: to brush on top of the pastry to make it shiny and golden. 
• Poppy Seeds: are an optional topping for the pastry. They add a mild nutty flavor, a subtle crunch, and a decorative touch.

How do I make Chicken and Vegetable Puff Pastry?

Chicken Preparation

1. Combine all marinade ingredients with the chicken and let it marinate for about 10 minutes.
2. Lightly spray a pan with oil and cook the chicken on low to medium heat, covering with a lid. Flip occasionally until the chicken is soft and tender.
3. Once cooked, shred the chicken by pulling it apart.

Vegetable Preparation

1. In a separate pot, sauté the diced onion in oil over low to medium heat. Stir regularly and allow the onions to soften and turn golden brown—take your time with this step.
2. Add your choice of fresh or frozen vegetables to the onions and mix well to combine.
3. Once combined, mix the vegetables with the shredded chicken.

Assembly

1. Preheat your oven to 400 degrees F.
2. Place approximately 2 tablespoons of the filling onto each pastry square (you can use pre-made mini squares or cut a full pastry sheet into portions, usually 4 pieces).
3. Fold the pastry around the filling and place the pastries on a baking tray lined with parchment paper.
4. Beat an egg and brush it over the pastries for a glossy finish.
5. Optionally, sprinkle poppy seeds on top.
6. Bake at 400 degrees F for 20 minutes or until the pastries are puffed up and golden brown.

Tips for the Perfect Chicken & Vegetable Pastry Puffs

• Marinating the Chicken: You can marinate the chicken for longer (up to a few hours) to enhance the flavor even more. Just make sure to keep the chicken in the refrigerator if marinating for a lengthy period of time.
• Making Ahead: These pastry puffs are perfect for preparing in advance. You can make the filling and assemble the puffs a day ahead. Just keep them in the refrigerator until you’re ready to bake.
• Freezing: After assembling the puffs, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. When you’re ready to bake, just add a few extra minutes to the baking time – there’s no need to thaw.
• Vegetables: You can try different vegetables based on your taste or what’s in season. Mushrooms, bell peppers, and spinach are great options. Just be aware of the moisture in the vegetables. If they release a lot of water, consider cooking them separately to reduce excess liquid.
• Pastry Tips: When working with puff pastry, it’s important to keep it cold. Work with one sheet at a time, and store the rest in the refrigerator. If the pastry becomes too soft and sticky, just put it back in the fridge for a few minutes before continuing.
• Egg Wash: If you don’t want to use eggs, you can replace the egg wash with milk or cream. This will still give your pastry a nice golden color, although it may not be as shiny.

Can I use pre-cooked chicken for the filling?

If you’re short on time, you can use pre-cooked chicken. Just shred the cooked chicken and mix it with the marinade ingredients. The flavors won’t be as strong as with raw marinated chicken, but it’s a quick method. Then, follow the recipe by sautéing the vegetables and combining them with the shredded chicken.

How do I make sure the pastry puffs don’t become soggy?

To keep the filling from getting soggy, it’s important to control the moisture. Cook the vegetables until any extra liquid has evaporated before mixing them with the chicken. When putting the puffs together, be careful not to overfill them because too much filling can leak out during baking. Also, make sure your oven is fully heated before you put the puffs in. The high initial heat helps the pastry puff up quickly and creates a barrier against moisture.

What kind of dipping sauce pairs well with Chicken & Vegetable Pastry Puffs?

When these pastry puffs are delicious on their own, using a dipping sauce can make them even better. Some popular options are:

• Sweet Chili Sauce: for a mix of sweet and spicy.
• Garlic Aioli: is creamy with a garlicky kick, which goes well with the savory filling.
• Honey Mustard: has a sweet and tangy flavor.
• Tzatziki: is a Greek yogurt-based dip with cucumber and dill, and it offers a cool and refreshing dipping sauce. 

Can I make the filling ahead of time?

Yes, the filling can be made ahead of time, making the process quicker and easier when you’re ready to bake. You can prepare the chicken and vegetable filling up to two days in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble the puffs. Just make sure to bring the filling to room temperature before using it, as cold filling can make the pastry difficult to work with.

How do I prevent the edges of the pastry from opening up during baking?

To make sure the pastry edges stay closed while baking, press the edges together with a fork or your fingers. You can also brush the edges with a little water or egg wash before sealing to act as glue. Be careful not to overfill the pastries because too much filling can make the pastry burst open.

Can I add cheese to the filling?

Adding cheese to the filling can make the puffs even more delicious. Cheddar, mozzarella, or feta melt well and add richness to the puffs. Just sprinkle some cheese over the chicken and vegetable mixture before you seal the pastry. 

How do I store leftover pastry puffs?

You can store leftover pastry puffs in a sealed container in the fridge for up to 3 days. To keep them crispy, you should reheat them in the oven as previously described. You can also freeze the baked puffs for up to 2 months. When you’re ready to eat them, reheat the frozen puffs in a preheated oven at 350 degrees F for about 15-20 minutes or until they’re heated through and crispy.