Express Chicken Buns

Ingredients

• 500 g Chicken breast (cut into small dice)
• 2 c. à soupe Thick whole milk crème fraîche (about 30 ml)
• 2 c. à soupe Chopped parsley and cilantro (mix)
• 1 piece Onion (large, chopped)
• 4 slice Croque‑monsieur cheese (one slice per bun)
• 1 c. à café Salt (adjust to taste)
• 1 c. à café Ground black pepper
• 1 c. à café Curry powder
• 1 c. à café Mild chili powder
• 2 c. à soupe Sesame seeds (white or golden) (for topping)
• 1 piece Whole egg (beaten for glazing)
• 3 clove Garlic (chopped)
• 3 c. à soupe Olive oil (for cooking)
• 2 sheet Shortcrust pastry (rolled out and cut into triangles)

Instructions

1. Prepare the ingredients

   Cut the chicken breast into small dice, chop the onion, garlic and the parsley‑cilantro mix. Measure the spices and the crème fraîche.

   Time: PT10M

2. Sauté the chicken and aromatics

   Heat the non‑stick skillet over medium heat, add ½ c. à soupe olive oil, then the chopped onion. When it becomes translucent, add the chicken and garlic. Brown for 5‑6 minutes while stirring.

   Time: PT8M

3. Season and create the creamy sauce

   Sprinkle salt, pepper, curry and mild chili powder. Mix, then stir in the 2 c. à soupe crème fraîche. Cook 3‑4 minutes until the cream thickens slightly.

   Time: PT5M

4. Add herbs and cool the filling

   Stir in the chopped parsley‑cilantro, mix one last time, then transfer the filling to a plate and let it cool completely (about 10 minutes).

   Time: PT10M

5. Prepare the pastry

   Roll out each sheet of shortcrust pastry and cut into 4 equal triangles (8 triangles total).

   Time: PT5M

6. Form the buns

   On each triangle, place a slice of croque‑monsieur cheese, add a tablespoon of chicken filling, fold the triangle corners and pinch the edges to seal the bun.

   Time: PT10M

7. Glaze and sprinkle with sesame

   Beat the egg, brush the top of each bun with the beaten egg, then sprinkle with sesame seeds.

   Time: PT2M

8. Bake

   Place the buns on a baking sheet lined with parchment paper. Bake in a pre‑heated oven at 200°C for 25 minutes, or until nicely golden.

   Time: PT25M

   Temperature: 200°C

9. Rest and serve

   Remove the buns from the oven, let rest for 5 minutes before enjoying.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken breast: turkey, tofu
• Instead of Thick whole milk crème fraîche: Greek yogurt, sour cream
• Instead of Chopped parsley and cilantro: basil, mint
• Instead of Onion: shallot
• Instead of Croque‑monsieur cheese: raclette cheese, emmental
• Instead of Salt: sea salt
• Instead of Ground black pepper: white pepper
• Instead of Curry powder: garam masala
• Instead of Mild chili powder: sweet paprika
• Instead of Sesame seeds (white or golden): poppy seeds
• Instead of Whole egg: egg white
• Instead of Garlic: garlic powder
• Instead of Olive oil: sunflower oil
• Instead of Shortcrust pastry: puff pastry

Equipment Needed

• Non‑stick skillet
• Mixing bowl
• Chef's knife
• Cutting board
• Oven
• Baking sheet
• Kitchen brush
• Rolling pin

Critical Steps — Do Not Skip

• Cooking the chicken until well browned
• Complete cooling of the filling before assembly
• Properly sealing the bun edges to prevent leaks
• Baking until a uniform golden color

Chef Tips from the Video

• Use room‑temperature croque‑monsieur cheese so it melts quickly.
• Add a pinch of smoked paprika to the filling for a slightly smoky note.
• Serve the buns warm with a yogurt‑chive sauce for extra freshness.

Troubleshooting

Storage

Refrigerator: Store the buns in an airtight container for up to 2 days.

Freezer: After baking, let cool completely then freeze in a freezer bag for 1 month.

Room temperature: Consume within 4 hours if left at room temperature.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated; it lasts 24 hours.
• Shape the buns, place them on a sheet, cover and refrigerate up to 2 hours before baking.
• Cooked buns can be frozen and reheated in the oven at 180°C for 10 minutes.