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Category: Hot
Prep Time: Cook Time: Total Time:
1 package puff pastry dough, thawed
1 1/2 cups cooked chicken, minced
1/3 cup pesto (store bought or homemade)
1 garlic clove, minced
1/3 cup ricotta cheese
1 Tbsp tomato paste
1/4 cup parmesan cheese
1/4 shredded mozzarella
1 egg
1 Tbsp water
Preheat oven to 375 degrees and line baking sheet with parchment paper.
Place chicken breast in the food processor to mince. In a large mixing bowl, mix the chicken, pesto, minced garlic, ricotta cheese, tomato paste, parmesan, and mozzarella. Mix all until well combined.
Lay puff pastry out onto a lightly floured work surface and slightly press out. Then cut the pastry dough into four equal rectangles (down the center and across). Then divide the mixture into 6 equal portions and spoon evenly down the center of the pastry rectangle.
Fold one edge of the pastry over the filling, stretching it slightly as you go and tuck it under the chicken mixture slightly. Fold the other pastry edge over the top to form a seam and press down gently to seal. Turn the roll over so seam is face down. Repeat with the remaining rolls.
Once you have completed the 4 rolls cut into 4 to 5 little bites. You should have around 20 to 25 bites when completed. Make a small slit on the top of each bite to prevent them from bursting. Arrange the bites onto your prepared baking sheet. Cover with plastic wrap and chill for 30 minutes.
Before removing the bites from refrigerator lightly beat egg and water together.
Uncover the bites and brush the tops with egg mixture and then bake for 20 to 30 minutes until golden brown and cooked through. Serve.
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CHICKEN PESTO PASTRY BITES
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Category: Hot
Prep Time: Cook Time: Total Time:
1 package puff pastry dough, thawed
1 1/2 cups cooked chicken, minced
1/3 cup pesto (store bought or homemade)
1 garlic clove, minced
1/3 cup ricotta cheese
1 Tbsp tomato paste
1/4 cup parmesan cheese
1/4 shredded mozzarella
1 egg
1 Tbsp water
Preheat oven to 375 degrees and line baking sheet with parchment paper.
Place chicken breast in the food processor to mince. In a large mixing bowl, mix the chicken, pesto, minced garlic, ricotta cheese, tomato paste, parmesan, and mozzarella. Mix all until well combined.
Lay puff pastry out onto a lightly floured work surface and slightly press out. Then cut the pastry dough into four equal rectangles (down the center and across). Then divide the mixture into 6 equal portions and spoon evenly down the center of the pastry rectangle.
Fold one edge of the pastry over the filling, stretching it slightly as you go and tuck it under the chicken mixture slightly. Fold the other pastry edge over the top to form a seam and press down gently to seal. Turn the roll over so seam is face down. Repeat with the remaining rolls.
Once you have completed the 4 rolls cut into 4 to 5 little bites. You should have around 20 to 25 bites when completed. Make a small slit on the top of each bite to prevent them from bursting. Arrange the bites onto your prepared baking sheet. Cover with plastic wrap and chill for 30 minutes.
Before removing the bites from refrigerator lightly beat egg and water together.
Uncover the bites and brush the tops with egg mixture and then bake for 20 to 30 minutes until golden brown and cooked through. Serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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