Creamy Chicken Puffs Food

CHICKEN PUFFS

Steps:

• In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
• In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
• Preheat oven to 325 degrees F (165 degrees C).
• Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
• Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

CREAMY CHICKEN PUFFS

Steps:

• Trim the chicken into even-sized pieces, roughly 1/2 inch (1 cm) squares.
• Melt the butter in a medium-sized saucepan and fry the chopped onion over a medium heat until it has turned pale gold about 4 minutes.
• Using a draining spoon, remove it to a plate.
• Turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes until they are really crisp.
• Transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat, for about 2 minutes.
• Return the onion and bacon to the saucepan.
• Using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices.
• Add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated.
• As it comes to simmer, it will have thickened to a creamy sauce.
• Add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time.
• Finally, stir in the crème fraîche and parsley, taste to check the seasoning and then leave it aside until it is completely cooled (preferably chilled).
• This can be done well ahead of time, but when you want to make the puffs, pre-heat the oven to gas mark 6, 400°F (200°C).
• Allow the pastry to come to room temperature?
• this will take about 10 minutes?
• then carefully unroll the sheet of pastry.
• Roll pastry to approx 3mm thickness and then cut out 10cm (4inch) circles from the pastry.
• Place a spoonful of filling into the center of the circles.
• Brush the edges with the beaten egg yolk, and fold in half and pinch the seam.
• Before cooking, brush the whole lot thickly with a beaten egg yolk.
• They will need to go on to a greased baking sheet and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown.

CHICKEN IN PUFF PASTRY

Steps:

• Heat oven to 430 degrees F.
• Combine cheese, basil, garlic, salt and pepper in processor until smooth and basil is finely chopped.
• Unfold both pieces of pastry carefully.
• Roll out on lightly-floured surface to 14 x 10 inch rectangle about 1/8 inch thick.
• Cut in half crosswise into 7 x 10 inch rectangle; repeat with second sheet of pastry.
• Spread ¼ of cheese mixture lengthwise, in approximate size of chicken breast, across center of each rectangle.
• Place chicken breast over, skinned side down.
• Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly.
• Trim away excess pastry leaving pinched overlap.
• Arrange seam side down, 2 inches apart, on a greased baking sheet; brush generously with beaten egg.
• Bake until puffed and golden and chicken is cooked through, 18-22 minutes.
• Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.

CHICKEN PUFFS

Steps:

• Mix together the dry soup mix, butter and spring onions and spread over the chicken breasts.
• Roll up the breast fillets and place onto a sheet of puff pastry (I usually cut the sheets into half diagonally).
• Roll up the pastry and seal well by brushing edges with water and pinching together.
• Bake at 220c for 20 minutes, then 200c for 10 minutes.

CHICKEN CREAM CHEESE PUFFS

Steps:

• Blend all ingredients EXCEPT chicken and croutons in a mixing bowl, reserving a tablespoon of melted butter for the tops. Add warm cooked chicken. Separate crescent rolls into squares (2 pre-cut rolls make one shell), pushing together the seams. Put a tablespoon of chicken mix in the middle, bring opposite corners of the roll together, twisting the top and pinching the seams. Brush tops with warm melted butter, top with crouton mix. Bake at 350 degrees F for 20-25 minutes, or until the pastry is done and the tops are golden brown.

CURRIED CHICKEN CREAM PUFFS

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.

CREAMY CHICKEN PASTRY RECIPE

Steps:

• Bake pastry shells as directed on package.
• Meanwhile, melt butter in medium saucepan on medium heat. Add mushrooms; cook 6 to 8 min. or until tender, stirring frequently. Add chicken; cook 3 to 5 min. or until heated through, stirring frequently. Remove from heat; set aside.
• Heat milk in large saucepan. Add cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is completely melted and mixture is well blended. Add chicken mixture and parsley; cook 2 to 3 min. or until heated through, stirring frequently.
• Remove center cutout from each pastry shell; set aside. Spoon chicken mixture into shells, adding about 1/2 cup chicken mixture to each shell; sprinkle with nuts. Top with pastry cutouts.