Chicken Pillows In Tarragon Puff Pastry Recipes

PUFF PASTRY CHICKEN RECIPE

Steps:

• Cook the minced onion in a skillet with the butter on low heat until they are translucent.
• Add the minced garlic and cook 1-2 minutes more.
• Turn up the heat to medium and add the diced chicken breast and stir frequently.
• Turn up the heat to medium and add the diced chicken breast and stir frequently. Season with salt and pepper to taste.
• Remove the skillet from the heat.
• Add the herb cheese to the chicken and combine well.
• Set aside the chicken mixture while you work with the puff pastry. Start by unrolling the puff pastry on a baking sheet.
• Cut off the excess paper and discard.
• Using a pastry cutter or knife, cut the puff pastry dough into three equal pieces.
• Cut each of the three pieces in half so you have six square pieces of dough.
• Add two tablespoons of the chicken mixture to the center of each square.
• Use your finger to add a little water to the edge of two sides of the dough.
• Fold the dough into a triangle and use a fork to crimp the edges.
• Repeat with each of the squares.
• Brush each triangle with the egg wash.
• Bake at 350-degrees F until the pastry is golden brown, about 20 minutes.

CHICKEN IN PUFF PASTRY

Steps:

• Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

PUFF PASTRY PILLOWS

Steps:

• Carefully open each puff pastry sheet. Cut each sheet of pastry at creases, forming 3 strips. Cut each strip widthwise into 7 pieces., Combine egg and milk; lightly brush egg mixture over pastry. Sprinkle with sugar. Place on lightly greased baking sheets. Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Split into top and bottom halves., In a saucepan, combine the flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool. , Transfer to a bowl; beat in the butter, sugar, vanilla, almond extract and salt until light and fluffy, about 10 minutes. Spread 1 tablespoonful on bottom half of each pastry; replace tops. Store in refrigerator.

CHICKEN PILLOWS IN TARRAGON PUFF PASTRY

Steps:

• Preheat the oven to 350 degrees Fahrenheit
• Sift the flour and salt into a bowl and add the tarragon and one quarter of the butter. Rub it in to the flour and gradually add enough water to bind it together. Put a little flour inside a plastic bag and put the pastry inside and chill for 30 minutes.
• Flatten the remainder of the butter between two sheets of greaseproof paper until it is about inch thick. Remove the dough from the bag and place it on a floured work surface. Roll it into a 1-inch thick square, large enough for its corners to fold over and envelope the butter. Use light, quick strokes to roll the dough out evenly.
• Place the butter on top of the dough. Enclose the butter by folding over the corners of the dough, leaving about 1-inch of space around the edge of the butter. Roll the folded dough, pressing evenly and gently. Roll it into a shape that is three times as long as it is wide. Fold the top third over the centre, then fold the bottom third over so that there are three layers. Seal the air into the layers by pressing the edges of the dough down. Roll out the dough again and fold once again. Do this a third time. Wrap the dough in plastic and chill for 30 minutes. Remove it from the fridge and roll and fold two more times.
• Heat some olive oil in a pan. Dice the chicken breasts, season with salt and pepper and put them in the pan to brown. After they begin to colour, about 3 minutes, turn and cook for a further 2 minutes. Then remove the chicken pieces and set aside. In the same pan, add the onion to saut for about 2 minutes. Then add the mushrooms and carrots and continue to cook until the mushrooms have released their liquid and the carrots begin to soften. Stir in the tarragon.
• In a separate saucepan melt the butter and stir in the flour over a low heat. Cook the roux for a minute or so. Add the milk in a steady stream and beat all the while. Whisk the sauce until it boils, reduce the heat and simmer for 20 minutes. After this time add cream or more milk to get the required consistency, season with salt and pepper.
• Stir the chicken pieces and vegetables into the white sauce.
• Cut your puff pastry into 5-inch squares. Place a serving of the chicken mixture in the centre of each piece of puff pastry. Fold up the four corners to create a purse shape and seal them like a pillow in the middle by pinching them together with moistened fingers. Brush the top of each pillow with milk and place them on a non-stick baking sheet. Cook them in the oven until puffed and golden.

CHICKEN-TARRAGON POT PIE

Steps:

• To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
• Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
• To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
• Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
• Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
• Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
• Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
• Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.

CHICKEN, TARRAGON & WATERCRESS PUFF PIE

Steps:

• Poach the chicken (you can do this ahead, if you like). Put it breast-side down in a large pot with half the leek, bay, carrot and peppercorns and cover with cold water. Bring the water to the boil, then reduce the heat to a light simmer. Cover and poach for 45 mins. Carefully remove the chicken from the water (drain the cavity so you don't scald yourself), remove the breasts from the carcass and return the carcass to the poaching liquid for a further 12 mins. Remove the chicken from the pot and leave to cool, then strip the meat off the bones. Boil the stock until reduced by at least half, then strain.
• Heat oven to 200C/180C fan/gas 6. Heat the butter and olive oil in a heavy-bottomed frying pan. Fry the remaining leek, onion and garlic for 8 mins until softened and aromatic. Deglaze with the wine and cook off for a few mins, until most of the liquid has evaporated. Add the peas to the pan, along with the watercress and tarragon. Pour over 200ml of the stock, season, grate over the zest of the lemon and add a little of the lemon juice. Bring to the boil and cook for a further 3 mins until the peas are cooked. Purée the sauce using a food processor or stick blender, then stir in the soured cream. Taste and season with salt, pepper and lemon juice if needed. Add the chicken to the sauce.
• Pour the pie filling into a 23-25cm pie dish and allow to cool a little. Cut a circle from the puff pastry sheet the same size as the pie dish and top with the pastry. Use a pie bird or cut a slit to let out steam. Crimp the edges with a fork, brush over the beaten egg and bake for 30 mins until the crust is puffed and golden. Serve with mashed potato and carrots, if you like.