Chicken pastry?!


Question: I know how to make basic chicken pastry but my friend's grandma made some awesome chicken pastry with eggs in it. I tried to do it at home and the eggs didn't come out as tender as hers. Can someone tell me a good recipe for chicken pastry with eggs in it and tell me when and how you put the eggs in? Thanks!


Answers: I know how to make basic chicken pastry but my friend's grandma made some awesome chicken pastry with eggs in it. I tried to do it at home and the eggs didn't come out as tender as hers. Can someone tell me a good recipe for chicken pastry with eggs in it and tell me when and how you put the eggs in? Thanks!

are you making chicken and pastry (like dumplings)? I have never made them from scratch, although I am sure somewhere I have a recipe from grandmom. Instead, I buy them at the grocery store. Anne's Pastry is awesome if you can find it in your area; it is made in N.C. I have also used Mary Hill Dumplings. It is much easier and cleaner to use than making your own.
Cook up your chicken, save the stock, add the pastry to the boiling chicken stock and put the chicken (in little pieces) back into the mixture. Let it cook until the pastry is cooked and then eat up. It is great on a cool night; although we don't get many here in Florida, but still it is great to have!

I've never heard of chicken pastry. I wish I had some recipes for you.

CHICKEN IN PASTRY

1 (17 oz.) pkg. frozen puff pastry sheets, thawed
1 container chives & onion flavored cream cheese
6 skinned & boned chicken breast halves
1/2 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1 tbsp. water

Unfold pastry sheets and roll each sheet into a 14"x12" rectangle. Cut one sheet into 4 (7"x6") rectangles; cut second sheet into 2 (7"x6") rectangles. Shape each small rectangle into a oval by trimming off corners. Spread pastry ovals evenly with cheese.

Sprinkle chicken breasts with salt and pepper and place one in the center of each pastry oval. Lightly moisten pastry edges with water. Fold ends over chicken; fold sides over and press to seal. Place each bundle, seam side down, on a lightly greased baking pan. Cover and refrigerate up to 2 hours.

Combine egg and 1 tablespoon water; brush over pastry bundles. Bake at 400 degrees on lower oven rack 25 minutes or until bundles are golden brown. Serves 6.

PUFFED PASTRY CHICKEN

1 pkg. puffed pastry sheets
4 boneless, skinless chicken breast halves
4 oz. Alouette cheese-garlic and spice
1/2 tsp. salt
1/8 tsp. pepper
1 egg, beaten plus 1 tbsp. water
Ham (optional)
Mushrooms (optional)

Roll pastry to 24x14 inches, cut into 4 (6x7 inch) pieces. Spread cheese and salt and pepper over 6x7 inch pieces.

Place chicken, ham and mushrooms in center of each pastry piece. Lightly moisten ends of pastry with water and fold ends over, fold sides over to seal. Place seam down on lightly greased cookie sheet. Take other pastry piece and cut into strips. Make braids with strips and place crosswise on chicken bundles.

When ready to bake, combine egg and water and brush over bundles. Cook in preheated oven, 400 degrees, for 25 minutes on lower rack.





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