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Homemade Chicken Pastry Pies
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 50 mins
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Ingredients
for
24
- Ingredients
- 1 Tbsp olive oil
- 1 small onion (peeled and chopped)
- 1 medium Zucchini (rinsed; quartered lengthwise and cut into 1/4-inch slices)
- 2 cups Cooked chicken (shredded)
- 2 cups shredded monterey jack cheese
- 1 tsp Chili powder
- ½ tsp garlic powder
- flour (for work surface)
- 2 sheets Puff pastry thawed (475 g | 17 oz package)
- 1 egg (beaten)
Preparation steps
1.
Preheat oven to 375°F / 190ºC. Line a baking sheet with parchment paper.
2.
Heat the oil in a 12-inch skillet set over medium heat. Add the onion and zucchini and cook until just tender. Remove skillet from heat source and cool slightly.
3.
In a large bowl, combine the chicken, cheese, chili powder, garlic powder and onion mixture.
4.
Dust the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry into a 9 x 12-inch rectangle. Cut the rectangle into 12 (3-inch) rounds. Repeat with the remaining pastry sheet, making 24 rounds in all.
5.
Spoon about 1 tablespoon chicken mixture onto each round. Brush the edges with the egg. Fold each round in half and crimp with the tines of a fork to seal. Place the pastries onto the prepared baking sheet and brush with the remaining egg.
6.
Bake the pastries for 20 minutes or they're until golden brown. Serve.
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