Flaky Homemade Chicken Pastry
This flaky homemade chicken pastry is a delicious, buttery, and crispy snack filled with seasoned chicken. Perfect for appetizers, lunch, or a quick bite, this easy-to-make pastry pairs well with your favorite dipping sauces.
Equipment
- Mixing Bowl
- Rolling Pin
- Pastry cutter or sharp knife
- Baking sheet
- Parchment paper
- Frying pan
- Pastry Brush
Ingredients
For the pastry dough:
- 2 cup all-purpose flour
- ½ cup of cold unsalted butter, cut into cubes.
- ½ tsp salt
- ½ tsp sugar
- ½ cup ice-cold water
For the chicken filling:
- 1 cup cooked, shredded chicken (breast or thigh)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp salt
- ¼ cup of chicken broth (optional for added moisture).
Instructions
- Make the Dough: Mix flour, salt, and sugar. Add cold butter and mix until crumbly. Gradually add ice-cold water until the dough forms. Wrap and chill for 30 minutes.Prepare the Chicken Filling: Sauté onions and garlic in olive oil. Add shredded chicken, spices, and broth. Let it simmer, then mix in parsley and cheese. Cool before using.Assemble the Pastries: Roll out the dough and cut into shapes. Spoon chicken filling onto one side, fold, and seal with a fork. Brush with egg wash.Bake: Preheat the oven to 375°F (190°C). Bake pastries on a parchment-lined sheet for 20-25 minutes until golden brown and crispy.Enjoy your homemade flaky chicken pastries!
Notes
- Flaky & Buttery Crust: Use cold butter and chilled dough for the best texture.
- Savory Chicken Filling: Sauté onions, garlic, and spices for rich flavor. Add cheese for extra taste.
- Easy Assembly: Roll out dough, fill with chicken mixture, fold, and seal edges with a fork.
- Golden & Crispy Finish: Brush with egg wash and bake at 375°F (190°C) for 20-25 minutes.
- Storage & Reheating: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispiness.