Half an hour puff pie with chicken
Puff pastry with chicken, parmesan and green onions from ready-made puff pastry is easy to prepare in half an hour. The size of the pie is at your discretion, but, from your own experience, it is better to make medium-sized pies the size of a man’s palm from half a chicken breast, just a good-quality portion. Men need what they need, while ladies and babies can divide their pies into several parts. The dough in the recipe is puff yeast-free, you do not need to wait until it rises, and the taste is not worse than that with yeast.
- Time for preparing: 30 minutes
- Servings Per Container: 2
Chicken Pie Pie Ingredients
- 450 g puff pastry (4 plates);
- 1 chicken breast;
- a bunch of green onions;
- a bunch of cilantro;
- 1 onion;
- 40 g parmesan;
- 1 chicken egg;
- vegetable and butter;
- salt, black and red pepper.
A method of preparing a layer cake with chicken for half an hour
On the chicken breast we make an incision along the keel bone, remove the skin, cut the fillet first on one side, then on the other side. With a sharp knife we make oblique cuts on the fillet from two sides.
Salt and pepper the chicken, rub seasonings, pour olive oil. We also gently rub the oil, no excess oil is needed, it will remain on the board.
We well heat the pan, quickly fry the fillet on both sides for about 3 minutes each. Put the meat on a plate, cool.
Finely chop the onion head, a small bunch of onions and cilantro. By the way, it is better to cut cilantro together with stems and roots, these parts of the plant will add a rich taste to the layer cake with chicken. In a pan, heat the vegetable and butter, put the greens and onions in the heated oil, salt, simmer over moderate heat for 5-7 minutes.
We take out the finished frozen puff pastry 30 minutes before making the chicken pie from the freezer, defrost it. Then we lay out the layers on a board sprinkled with flour, slightly roll out.
We leave two layers of dough as is, and two need to be cut. There is a special roller with notches, with its help a nice pattern is obtained. If there is no roller, then we make incisions with a sharp knife in a checkerboard pattern, as shown in the photo.
We put rolled layers on a baking sheet with a non-stick coating or on a silicone mat.
Put the cooled chicken fillet on the dough.
On the fillet we put 2-3 tablespoons of the sautéed vegetable mixture, distribute the mixture evenly over the meat.
Rub the parmesan on a fine grater, sprinkle the filling with grated cheese. You can replace Parmesan with your favorite spicy hard cheese to your liking.
Break a fresh chicken egg into a bowl, shake with a fork. Lubricate the dough around the filling with the egg, put the notched layer on the filling, press the edges with a fork.
We also form a second pie, grease the dough with a beaten egg. We heat the oven to 200-230 degrees Celsius.
We put the baking sheet in a heated oven, bake for 20-25 minutes until golden brown.
Serve the chicken pie on a warm table. Enjoy your meal.
This pie can be served with chicken broth, very tasty and satisfying.