Earlier this month, I had appetizers and mimosas with friends before we embarked on a fun historic home tour. My favorite app inspired this new Spicy Chicken Puff Pastry recipe.
I kept craving that little puff pastry and chicken bite …
So with some ground chicken, a package of dairy-free puff pastry and plenty of spices on hand, I set out to recreate the taste I was craving.
You can use any puff pastry brand, but for this recipe to remain dairy-free, it needs to be dairy-free. Pepperidge Farm is usually the most widely available brand, but there are definitely others out there.
I love using ground chicken for this Spicy Chicken Puff Pastry recipe, because it has such a light taste and lets the spices really shine. However, you can substitute ground turkey if you prefer (or even ground beef, but I haven’t tried that yet).
Ingredients for Spicy Chicken Puff Pastry:
- ground chicken breast meat
- puff pastry
- 1 Tbsp olive oil
- onion
- garlic
- paprika
- chili powder
- garlic powder
- sea salt
- soy sauce
- hot sauce
- cup water
- Daiya cheddar shreds
- egg
Instructions:
- Thaw the puff pastry according to the package’s directions
- Preheat oven to 400 degrees
- Heat oil in large skillet on medium high
- Cook onions and garlic for 1 minute
- Add the chicken and chop up while cooking
- Add the spices
- Continue to chop up and stir the chicken
- Add the soy sauce, hot sauce and water
- Turn the heat down to simmer and stir well
- Roll the 1 1/3 sheets of puff pastry a little on top of a floured surface (you want to stretch it a little, but not a lot; you don’t want it too thin)
- Cut the full sheet into 6 pieces and the 1/3 sheet into 2; you’ll have 8 total
- Once the chicken is fully cooked, put 1/4 cup of the meat mixture into each sheet and close up, pinching and twisting each at the top
- Beat the egg and coat each meat-filled pastry with egg
- Bake in the oven on a cookie sheet for 18-20 minutes (until a golden brown)
A few tips for you:
- Make sure you thaw the frozen puff pastry according to the package’s directions (fully frozen puff pastry will NOT work).
- If your family or guests don’t have any dairy issues, you can sub regular shredded cheddar cheese.
- If you or others have an egg allergy, you can use oil, almond milk or even water in place of the egg wash on top of the pastry.
Pin/it save it and make it sometime. When you do, please let me know — that always makes my day!!!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
meat pastries
|
- 1 pound ground chicken breast
- 1 1/3 sheets packaged puff pastry (dairy-free)
- 1 Tbsp olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 Tbsp paprika
- 1 Tbsp chili powder
- 1/2 Tbsp garlic powder
- 1/2 tsp sea salt
- 1 tsp soy sauce
- 1-2 tsp hot sauce (depending on your heat preference)
- 1/4 cup water
- 1/3 cup Daiya cheddar shreds
- 1 egg
Ingredients
|
|
- Thaw the puff pastry according to the package's directions
- Preheat oven to 400 degrees
- Heat oil in large skillet
- Cook onions and garlic for 1 minute
- Add the chicken and chop up while cooking
- Add the spices
- Continue to chop up and stir the chicken
- Add the soy sauce, hot sauce and water
- Turn heat down to simmer and stir well
- Roll the 1 1/3 sheets of puff pastry a little on top of a floured surface (you want to stretch it a little, but not a lot; you don't want it too thin)
- Cut the full sheet into 6 pieces and the 1/3 sheet into 2; you'll have 8 total
- Once the chicken is fully cooked, put 1/4 cup of the meat mixture into each sheet and close up, pinching and twisting each at the top
- Beat the egg and coat each meat-filled pastry with egg
- Bake in the oven on a cookie sheet for 18-20 minutes (until a golden brown)
© Kitchen Gone Rogue. www.kitchengonerogue.com
Kelly that sounds wonderful!!