Creamy Chicken Pastries
Creamy chicken pastries are a perfect mix of flaky, golden pastry and a rich, savoury filling. These handheld treats are great for parties, snacks, or quick meals.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Puff Pastry Sheets
- 200 ml Double Cream
- 500 g Chicken
- 2 tbsp Butter
- 2 tbsp Oil
- 1 Onion
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Cajun Seasoning
- 1 tsp Black Pepper
- 1 tsp Oregano
- Sesame Seeds
Instructions
- 1
Heat the butter in a pan over medium heat until it melts and starts to bubble.
- 2
Add the onions to the pan and cook them, stirring occasionally, until they become soft and translucent, about 3-5 minutes.
- 3
Add the chicken pieces to the pan and cook for 6-8 minutes, stirring occasionally, until the chicken changes colour and is cooked through.
- 4
Sprinkle the salt, garlic powder, Cajun seasoning, black pepper, and oregano over the chicken, stirring the spices into the mixture. Cook for another 3-4 minutes to allow the spices to infuse the chicken.
- 5
Pour in the double cream, mixing it well with the chicken and spices. Cook the mixture for 4-5 minutes, stirring occasionally, until it thickens to your desired consistency.
- 6
Cut the pre-rolled puff pastry sheets into rectangles, ensuring they’re large enough to hold the chicken mixture.
- 7
Spoon the chicken mixture onto the center of the puff pastry rectangles, spreading it evenly.
- 8
Place another puff pastry rectangle on top, covering the chicken mixture, and press the edges to seal. Make a few slits at the top to allow steam to escape while baking.
- 9
Brush the top of the pastry with an egg wash (egg beaten with a little water) to give it a golden, glossy finish.
- 10
Sprinkle sesame seeds evenly over the top for added texture and flavour.
- 11
Bake in a preheated oven at 180°C (350°F) for 20-25 minutes or until the pastry is golden brown and crispy.
- 12
Let them cool slightly before serving. Enjoy!