Chicken Puff Pastry

A good company while thinking hard for a school assignment. Easy to make during these busy days at Uni.


300 gr frozen puff pastry, thawed
100 gr minced chicken
100 gr sweet corn kernels
1/2 onion/shallot, chopped
1 clove garlic, chopped
sugar, salt & pepper
oil for saute

1 egg, loosely beaten


Saute the onion/shallot and garlic in heated oil until fragrant. Add minced chicken and mix well until well cooked. Mix in the corn and sugar, salt, and pepper. Set aside to cool.

Pre-heat the oven (200 C).

Roll the pastry dough until 3 mm thick and cut into smaller shape as you like (square, triangle or round). I made them small (approx.10 cm diameter) so that I can eat them as snacks.  Brush the sides of the shaped pastry with egg and fill with the chicken filling cover with other pastry layer and join all sides perfectly to avoid any side opening when baked. Press each side with fork to create stripes pattern along the sides. Brush the top sides with the egg before baking. Bake for approx.10-15 minutes or until golden yellow.

Serve warm for 8 pcs.