Chicken-curry puff pastry snacks
Last new years eve I didn't make our visiting friends a single dinner, but a range of snacks to get through the night. These snacks I already made before with glutenfree puff pastry so also my mother could eat them, so they are also really easy to make glutenfree.
These snacks are not really hard to make, although it takes a little practice to place the notches. And even when the notches are a little bit off, the snacks still will taste amazing.
- 2 Chicken breasts (à 150 gr)
- 1 chicken stock cube
- 8 squares of puff pastry
- 4 tl curry powder
- 15 g parsley
- salt and pepper
- 2 el cream cheese
- 1 egg
Preheat the oven to 390⁰F. Cook the chicken breasts in a pot of water with the chicken stock cube in about 12 minutes. Get the chicken out of the water and let it drain. Pull apart the chicken into pulled chicken with 2 forks.
- Chop the parsley. Mix the curry powder, pepper, salt, cream cheese and parsley and mix together with the chicken breasts.
Take a square of puff pastry and cut it in half into 2 rectangles. Divide a part of the chicken-curry mixture at one side. With a knife, carve a couple of notches on the other side of the pastry. Fold the side of the notches over the filling and use a fork to seal the snacks.
Place the filled puff pastry snacks on a baking sheet lined with paper. Best the egg and spread the egg over the top of the snacks. Bake them approx. 15 minutes in the oven until they are golden brown and the pastry is cooked. These snacks can be served hot or cold.
Source and inspiration: leukerecepten