There are only a few things worse than me when I’m hungry. True story.
Have you seen that Snickers commercial, they based that on me.
Okay, not really. But really, I get just like that! Maybe a weensy bit worse, depending on which family member you ask.
Mom recognizes this a lot quicker than anyone else, of course. And being the amazing mama she is, always has chicken puff pastry in her freezer ♥.
Imagine – a buttery, flakey pastry crust with warm, creamy chicken filling. I don’t know about you, but just typing this is making me hunnngggryyy.
Today I’m bringing one of my favorite recipes that my Mama makes, to Little Spice Jar. I’ve asked her for this recipe only a bazillion times, and she’s always patient with me.
This recipe is super-friendly. It starts with cooked, shredded chicken. Traditional Pakistani chicken puff pastry has chopped mushrooms that are cooked in the butter and flour mixture. And you can definitely add those in if you’d like. But mom makes it without them and I don’t see a reason to fix things that are already perfect.
The most beautiful part of the recipe is that they can be made ahead and frozen! Doing a dance? Oh you’re not? Well I am! I love having yummy snacks ready for me when I need them! Just place on a baking sheet an inch apart from each other and freeze. When they’re firm, place in a large Zip-lock baggie, and they are ready to go!
To prepare, just place on a baking sheet for 5 minutes prior to placing in the oven. Brush with a lightly beaten egg. Flakey goodness, at your service!
After all, mamas do know besttt!
To seal the pastries, I used a pastry crimper . But a fork works just fine too!
The pastry sheets I used were 6 x 6 inch squares. Cut in half to get 2 triangles and fill one side with about 1 tablespoon filling. Fold the pastry dough over the filling and crimp the 2 sides that remain open. Repeat.
If you’re baking right away brush with a lightly beaten egg and place in a 350 degree oven. If you want to bake later, (be it a few hours, days or months) place in a single layer on a baking sheet and freeze for 1 hour. Remove, place in a zip-lock, freeze, till ready to use.
When ready to use, place on a baking sheet and leave at room temperature for 5 minutes. Brush with a beaten egg and place in an oven.
TIP: When baking, do not open the oven door for any reason for at least the first 15 minutes. Puff pastry will not rise if you do!! BEWARE!