PUFF PASTRY PESTO CHICKEN BITES APPETIZER
These appetizers are flavorful and delicious to serve to your guests. They're filling too.
Provided by Joanne Schweitzer
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375F.
- In a medium size bowl, combine all ingredients except puff pastry. Mix well.
- Put puff pastry rectangles into mini muffin tin.
- Fill each puff pastry with chicken filling. Fold puff pastry over to slightly close.
- Bake in 375F oven for 15 min.
Nutrition Facts : ServingSize 1 g, Carbohydrate 6 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 84 mg, Fiber 1 g, Sugar 1 g, Calories 108 kcal
PESTO CHICKEN PUFF PASTIES
Make and share this Pesto Chicken Puff Pasties recipe from Food.com.
Provided by Shuzbud
Categories Savory Pies
Time 45m
Yield 4 pasties, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F or 180°C.
- Dice the chicken into half-inch cubes.
- Heat the oil in a skillet. Add the chicken and garlic. Cook, stirring frequently, for about 10 minutes until the chicken is fully cooked. Remove from the heat.
- Roll out the puff pastry sheets and cut each in half (cut the shortest distance through the middle so you are left with two short, fat rectangles not long thin ones).
- Add the pesto sauce and tomatoes to the chicken and stir to mix.
- Spoon equal amounts of the chicken mixture onto the pastry sheets, covering half of each sheet but leaving a gap at the edge to seal the pastry.
- Top the chicken mixture with the grated mozzarella cheese.
- Beat the egg. Brush egg around the inside edge of each pasty then fold the pastry over to seal. Crimp with a fork to reinforce the seal.
- Brush each pasty with the beaten egg.
- Bake in the oven for 15-20 minutes (mine take closer to 20) until the pastry is golden.
- Serve hot and enjoy!
PESTO CHICKEN PUFF PASTRY PACKETS
These chicken packets look elegant to serve, but they're really pretty easy to make with puff pastry.
Provided by robinlyn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Divide each breast into 2 even portions. Season both sides lightly with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add garlic; cook and until lightly brown, about 5 minutes. Remove garlic and discard.
- Cook chicken in the skillet until well browned on both sides, about 10 minutes total. Remove chicken onto a plate and coat with pesto. Cover the plate with plastic wrap and refrigerate for 15 minutes or up to 24 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Unfold pastry sheet onto a lightly floured surface. Roll into a 14-inch square and cut into four 7-inch squares. Sprinkle an equal portion of mozzarella and Parmesan cheeses over each square; place a piece of chicken on top.
- Whisk egg and water together in a bowl; brush mixture over the edges of the pastry squares. Fold corners of the pastry over the chicken to the center and press to seal. Place filled pastries seam-side down onto a baking sheet. Brush with the egg mixture.
- Bake in the preheated oven until golden brown, about 25 minutes. Let cool on the baking sheet for 10 minutes.
Nutrition Facts : Calories 700.3 calories, Carbohydrate 30.2 g, Cholesterol 112 mg, Fat 50.2 g, Fiber 1.4 g, Protein 31.9 g, SaturatedFat 14.5 g, Sodium 683 mg, Sugar 1 g
CHICKEN PESTO PINWHEELS RECIPE BY TASTY
Here's what you need: puff pastry, pesto sauce, chicken, shredded parmesan cheese, kosher salt, eggs, fresh parsley
Provided by Betsy Carter
Categories Appetizers
Yield 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface to a 9x12-inch (23x30 cm) rectangles.
- Spread the pesto sauce over the sheets using a spatula or spoon. Top with the shredded chicken, Parmesan, and salt.
- Starting from a short end, carefully roll up the puff pastry to form logs.
- Slice the logs into ½-inch (1 cm) rounds and arrange them on the prepared baking sheet, spacing 1 inch (2 cm) apart. Brush with egg wash.
- Bake for 20-25 minutes, or until golden brown.
- Sprinkle with chopped parsley, then serve.
- Enjoy!
Nutrition Facts : Calories 218 calories, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
PESTO PUFF PASTRY PINWHEEL
With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!
Provided by Magda
Categories Appetizers and Snacks Pastries
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
- Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
- Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
- Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
- Bake in the preheated oven until pastry is browned, 25 to 30 minutes.
Nutrition Facts : Calories 535 calories, Carbohydrate 31.3 g, Cholesterol 19.6 mg, Fat 39.9 g, Fiber 1.8 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 431.8 mg, Sugar 0.5 g
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