Sweet And Savory Chicken Puff Pastry Shells Food

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.

SAUSAGE AND CHICKEN PUFF PASTRY SHELLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Melt butter in a pan over medium heat. Cook and stir mushrooms until browned, 5 to 10 minutes. Set aside.
• Arrange thawed puffed pastry shells on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes. Use a knife to remove the tops; reserve.
• Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat. Add carrots, celery, and onion. Cover and cook, stirring frequently, until vegetables are soft, 15 to 20 minutes. Remove from heat and mix in mushrooms.
• Add sausage to a large skillet over medium heat. Cook and stir with a spatula, breaking apart the sausage until cooked, about 8 minutes. Drain and set aside.
• Heat remaining oil in a pot over medium-low heat. Add flour and cook, stirring constantly with a wire whisk, until browned, 2 to 30 minutes. Slowly pour in milk and stir constantly until blended. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning. Whisk until well blended. Cook and stir gravy until boiling, 3 to 5 minutes. Reduce heat to a simmer.
• Stir the vegetable mixture, sausage, and chicken into the gravy. Taste and add more garlic salt if needed.
• Spoon a generous serving of the sausage-chicken mixture into the puff pastry shells. Cover with the tops.

SAVORY PUFF PASTRY POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated.
• Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
• Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots.
• Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots.
• Spoon the ricotta mixture into the last 4 cube divots.
• Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
• On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
• Using a knife, cut any excess dough from the sides.
• Using a fork, press into the the edges of the pastry and seal.
• Brush the pastry with butter and bake for 30 minutes.
• Enjoy!

CREAMED CHICKEN IN PUFF PASTRY SHELLS

Steps:

• Braise chicken in chicken broth until cooked (about 20-30 minutes). Cut into cubes.
• Strain broth and set aside.
• Bake pastry shells according to package directions.
• Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour.
• Gradually stir in milk and about 1 cup of the reserved broth until blended.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the pimientos, paprika, chicken, salt and pepper.
• Cook and stir until heated through.
• Spoon into pastry shells.

SAVORY CHICKEN & VEGETABLE SHELLS

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Stir the soup, milk, thyme, onion powder and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Spoon the chicken mixture into the pastry shells.

SWEET OR SAVORY PATE A CHOUX

Steps:

• Preheat oven to 425 degrees F.
• Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

CREAMED CHICKEN IN PASTRY SHELLS

Steps:

• Bake pastry shells according to package directions; set aside. In a skillet, saute the celery, onion and green pepper in 1 tablespoon butter for 10 minutes or until tender. Remove from the heat and set aside., In a large saucepan, melt the remaining butter over medium heat. Stir in flour and salt until smooth. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup until blended. Add the chicken, mushrooms, pimientos and sauteed vegetables; mix well., Transfer to a greased 3-qt. baking dish. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Spoon into pastry shells.