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square shaped puff pastries filled with chicken on a bed of salad leaves

Chicken and 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. 
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Course Appetizer

Ingredients
  

Chicken + Marinade

  • 1 piece chicken breast and thigh fillet
  • 1 tbsp soy sauce
  • 1 tbsp kecap manis
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 1 1/2 tsp kashmiri chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp fennel powder
  • 1 tsp salt & pepper to taste

Vegetables

  • 1 large onion diced
  • 1/3 cup oil
  • 1 cup veggies fresh or frozen
  • pastry sheets
  • 1 egg
  • poppy seeds optional topping

Instructions
 

For the Chicken

  • Add all marinade ingredients to chicken and marinate for approx 10mins.
  • Spray pan with oil and cook chicken with lid on, low-med flame till soft and tender, flipping over occasionally.
  • Pull apart chicken to shred, once cooked.
  • PREHEAT OVEN 200C top and bottom heating (conventional).

Vegetables

  • In a separate pot, sauté onion in oil, on low-med heat, till softened and golden brown, stirring regularly, take your time with this.
  • Add frozen or fresh of your choice, mix well to combine.
  • Add vegetables to chicken.

Assembly

  • Add approx 2 tbsp filling to pastry squares (use pre-made mini squares or cut to divide 1 sheet of pastry, into desired portion size - usually 4).
  • Fold up pastries, place on baking tray lined with parchment paper.
  • Beat egg, then brush pastries with egg wash.
  • Top with optional poppy seeds.
  • Bake at 200C for 20mins or until puffy and golden brown.