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Creamy Leek Chicken Puff Pastry (So Easy!)
A true crowd-pleaser, this Creamy Leek Chicken Puff Pastry, Pakistani-style, is prepped in just 30 minutes of hands-on work. Bursting with a delectably spicy filling, nestled snugly within golden puff pastry, it's crispy, flaky, and simply the best!
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Ingredients
Leek Chicken Filling
- 1 leek, large, thinly sliced, washed and thoroughly dried
- 2 tbsp olive oil, extra virgin
- 2 tsp cumin powder, Cumin powder
- 1 tsp garlic powder
- 1½ tsp black pepper, coarse
- 2 tsp chilli flakes
- 1 tsp sea salt
- 2 cups rotisserie chicken, shredded
Roux
- 1½ tbsp butter, unsalted
- 2 tbsp flour, wheat, white
- ½ cup milk, full fat
Pastry & Baking
- 450 g puff pastry, frozen, 10x10 inch
- 1 egg, free range, medium, whisked
- 1 tsp Nigella seeds
- 1 tsp sesame seeds
Instructions
Leek Chicken Filling
- Defrost the puff pastry for 35-40 minutes out of the freezer for easier handling.
- Heat olive oil in a skillet over medium heat. Add sliced leeks and cook until soft and translucent.
- Stir in spices and shredded rotisserie chicken, cooking until heated through. Set aside.
Roux
- In a small pan, melt butter over medium heat. Stir in flour to create a thick paste and cook for one minute.
- Reduce heat to low and slowly whisk in half of the cold milk until thick and smooth. Gradually add the remaining milk, whisking until a smooth and thick consistency is achieved.
- Pour the prepared roux into the skillet with the leek chicken mixture, stirring until evenly coated and creamy.
Pastry & Baking
- Preheat oven to 400°F (200°C) and adjust the shelf to the middle position.
- Unfold one pastry sheet on a lined oven tray and slice it into 9 squares using a pizza cutter.
- Spoon leek chicken filling onto pastry squares, leaving space around the edges.
- Unfold and slice the second pastry sheet into 9 squares. Place one piece on top of each filled square and seal the edges with a fork to create parcels.
- Brush pastry parcels with egg wash and sprinkle with seeds.
- Bake in preheated oven for 30-32 minutes until golden brown and crisp. Allow puff pastries to cool slightly before serving with green chutney.
Notes
Food safe storage
- Make ahead & freeze: Once you've assembled your pastries, pop them onto a lined baking tray and stick them in the freezer until they're nice and firm. Once they're frozen solid, transfer them to a trusty airtight container or freezer bag to keep them snug and protected from freezer burn.
- Baking from frozen: Thaw pastries in the fridge overnight. If you're a bit more last-minute (no judgment here!), you can also let them thaw at room temperature for a couple of hours. Once thawed, follow the baking instructions as usual. Just keep an eye on them – they might need a bit more time in the oven since they're starting out a tad chilled.
- How to keep fresh after baking: Once your pastries have cooled down completely, pop them into an airtight container, making sure they're well-covered to keep them from drying out. Then, into the fridge they go where they'll keep for a couple of days.
- Enjoying baked leftovers: When you're ready to enjoy again, preheat your oven to 350 degrees Fahrenheit (around 175 degrees Celsius). Place your pastries on a baking sheet and let them warm up in the oven for about 10-15 minutes, or until they're heated through and smelling oh-so-good.
Three must-try pastry filling variations
- Mushroom Medley: For a flavour-packed alternative, sauté a mix of exotic mushrooms such as shiitake, oyster, and cremini with finely chopped shallots and garlic. Season with fresh thyme and a splash of balsamic vinegar for a rich umami flavour profile.
- Vegan Option: Instead of chicken, opt for a hearty mix of sautéed vegetables such as bell peppers, mushrooms, and spinach. Season with your favourite herbs and spices for added flavour.
- Vegetarian Twist: For a vegetarian variation, incorporate crumbled paneer (Indian cottage cheese) into the leek mixture along with diced potatoes and peas. Add a touch of garam masala for an extra burst of flavour.
Nutrition Information:
Calories: 450kcal (23%)Carbohydrates: 27g (9%)Protein: 20g (40%)Fat: 30g (46%)Saturated Fat: 8g (40%)Polyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 75mg (25%)Sodium: 603mg (25%)Potassium: 104mg (3%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 411IU (8%)Vitamin C: 1mg (1%)Calcium: 41mg (4%)Iron: 2mg (11%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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