Chicken Puff Pastries

Ingredients

• 300 g Chicken fillet (cut into ~2 cm dice)
• 1 cuillère à soupe Olive oil (for cooking)
• 1 cuillère à café Paprika (to taste)
• 1 cuillère à café Ground cumin (to taste)
• 1 cuillère à café Turmeric (to taste)
• 2 cuillères à soupe Salty soy sauce (for deglazing)
• 1 moyen Onion (finely chopped)
• 2 cuillères à soupe Fresh parsley (chopped)
• 2 cuillères à soupe Fresh cilantro (chopped)
• 100 ml Heavy cream (to incorporate into the filling)
• 1 rouleau (≈250 g) Puff pastry (thawed, to be cut into circles)
• 1 Egg (beaten with 1 tbsp water for glazing)
• 50 g Grated cheese (emmental) (to grate on top)

Instructions

1. Cut the chicken and prepare the aromatics

   Cut the chicken fillet into 2 cm dice, finely chop the onion, and mince the parsley and cilantro. Set aside.

   Time: PT5M

2. Sauté the chicken

   In a sauté pan, heat 1 tbsp olive oil over medium heat. Add the chicken and brown it until it develops a nice golden color.

   Time: PT5M

3. Season and deglaze

   Sprinkle the chicken with paprika, cumin and turmeric, stir quickly, then add the soy sauce. Let the sauce reduce slightly.

   Time: PT3M

4. Add the aromatics and cream

   Add the chopped onion, parsley, cilantro and heavy cream. Stir and cook for 2‑3 minutes until the cream thickens slightly.

   Time: PT3M

5. Let the filling cool

   Remove the pan from heat and let the filling cool for a few minutes so it does not soften the pastry.

   Time: PT5M

6. Cut the puff pastry

   On a lightly floured surface, roll out the puff pastry and cut circles about 10 cm in diameter using a cutter or a glass.

   Time: PT5M

7. Hollow out the center of half the disks

   Using a small cutter (≈5 cm diameter) or the tip of a knife, remove the center of half the disks to form a small well.

   Time: PT2M

8. Brush the disks with the glaze

   Mix the beaten egg with 1 tbsp water. Lightly brush each pastry disk with this mixture using a pastry brush.

   Time: PT2M

9. Fill the pastries

   Place a small spoonful of filling in the center of each disk (or in the well), and sprinkle with grated cheese.

   Time: PT3M

10. First bake

    Arrange the pastries on the sheet and bake in a preheated 180°C oven for 20 minutes, until they are well puffed and golden.

    Time: PT20M

    Temperature: 180°C

11. Broil the cheese

    Remove the sheet, sprinkle a little more cheese on each pastry, then return to the oven for an additional 5 minutes to brown the cheese.

    Time: PT5M

    Temperature: 180°C

12. Serve

    Let cool for 2 minutes, then serve the hot pastries with a green salad or a yogurt sauce.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken fillet: turkey
• Instead of Salty soy sauce: tamari
• Instead of Heavy cream: crème fraîche
• Instead of Puff pastry: shortcrust pastry
• Instead of Egg: egg white
• Instead of Grated cheese (emmental): gruyère

Equipment Needed

• Sauté pan or heavy‑bottomed skillet
• Cutting board
• Chef's knife
• Mixing bowl
• Wooden spoon or spatula
• Rolling pin (optional) (optional)
• Round cutter or glass
• Pastry brush
• Baking sheet lined with parchment paper
• Oven

Critical Steps — Do Not Skip

• Brown the chicken until golden
• Brush the disks with the glaze before baking
• Bake until the pastries are well puffed

Chef Tips from the Video

• For a more oriental flavor, add a pinch of ras‑el‑hanout to the filling
• Sprinkle the pastries with sesame seeds before baking for extra texture

Troubleshooting

Storage

Refrigerator: Store the pastries in an airtight container for 2‑3 days in the refrigerator.

Freezer: Can be frozen for 1 month; thaw in the oven to regain crispness.

Room temperature: Consume within 2 hours after cooking to keep the crunch.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated
• The pastry disks can be cut ahead of time and stored under plastic wrap