Best 5 Pesto Chicken Puff Pastry Packets Recipes

PUFF PASTRY PESTO CHICKEN BITES APPETIZER

Steps:

• Preheat oven to 375F.
• In a medium size bowl, combine all ingredients except puff pastry. Mix well.
• Put puff pastry rectangles into mini muffin tin.
• Fill each puff pastry with chicken filling. Fold puff pastry over to slightly close.
• Bake in 375F oven for 15 min.

PESTO CHICKEN PUFF PASTIES

Steps:

• Preheat the oven to 350°F or 180°C.
• Dice the chicken into half-inch cubes.
• Heat the oil in a skillet. Add the chicken and garlic. Cook, stirring frequently, for about 10 minutes until the chicken is fully cooked. Remove from the heat.
• Roll out the puff pastry sheets and cut each in half (cut the shortest distance through the middle so you are left with two short, fat rectangles not long thin ones).
• Add the pesto sauce and tomatoes to the chicken and stir to mix.
• Spoon equal amounts of the chicken mixture onto the pastry sheets, covering half of each sheet but leaving a gap at the edge to seal the pastry.
• Top the chicken mixture with the grated mozzarella cheese.
• Beat the egg. Brush egg around the inside edge of each pasty then fold the pastry over to seal. Crimp with a fork to reinforce the seal.
• Brush each pasty with the beaten egg.
• Bake in the oven for 15-20 minutes (mine take closer to 20) until the pastry is golden.
• Serve hot and enjoy!

PESTO EGG PUFF PASTRY SQUARES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
• Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
• Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
• Serve hot or cold and enjoy.

CHICKEN IN PUFF PASTRY

Steps:

• Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

PESTO PUFF PASTRY PINWHEEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
• Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
• Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
• Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
• Bake in the preheated oven until pastry is browned, 25 to 30 minutes.