The Crazy Kitchen: Chicken & Sweetcorn Heart Puffs

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Monday 4 February 2013

Chicken & Sweetcorn Heart Puffs

Puff pastry is an amazing thing, it can make a simple filling into a thing of beauty. I've never attempted to make puff pastry although I have been tempted. The closest I've got is making pain au chocolat and although quite simple, it was a bit of a faff. With that in mind it's much easier to spend a pound on a pack of ready made puff pastry and use your time making a lovely filling.

This filling didn't take much time though, if you have leftover roast chicken you can make these pies in minutes.


Chicken & Sweetcorn Heart Puffs - Makes 6

230g Cooked Chicken breast
75g Sweetcorn
100g Cream Cheese
1/2 tsp dried Rosemary (or your preferred herb)
pinch of ground Black Pepper
500g Jus Roll Light Puff Pastry
1 Egg, beaten
  • Cut the chicken into bitesized pieces and mix with the sweetcorn, cream cheese, rosemary and black pepper.
  • Roll the pastry out to approx 3mm thick and cut 12 heart shapes - I used an 11cm heart cutter
  • If you need to cut additional hearts don't roll the pastry into a ball as it won't puff up when it's cooked, just press the pieces together and roll over with the rolling pin before cutting.
  • Lay 6 of the hearts onto a greased baking tray and brush with the beaten egg.
  • Spoon filling onto the pastry, leaving a gap around the edge
  • Place a second heart on top of the filling
  • Press the edges together and seal with a fork
  • Brush the pies with the beaten egg
  • Beat in a 200 C oven for approx 15 minutes, until golden brown and puffed up

Don't throw your pastry scraps away, make them into some yummy snacks.

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