You will like the cheesy flavor combined with creamy sauce and chicken.
|Puff pastry||2 sheets|
|Boiled chicken||1 cup|
|Plain flour||2 tbsp|
|Black pepper||1 tsp|
|Chicken stock||1/2 cup|
|Cheddar cheese||as needed|
|Egg wash||1 nos|
- Boil chicken and shred. In a pan add butter and onion (chopped ) saute it.
- Add flour and stir it for 5 minutes. Add chicken and fry it for few seconds.
- Add salt and black pepper, stir and then add stock.
- Stir constantly to avoid lumps. When become thick remove from stove and set aside.
- Shred cheddar cheese and keep in fridge.
- Thaw puff pastry. Dust flour on working place.
- Unfold pastry sheet and roll it. Now cut it in desired shapes and size.
- Fill it with chicken and sprinkle cheese and cover with other part and seal with egg wash.
- Brush egg and water (1 egg beaten with 1 tsp water) on pastry.
- Bake it at 180c for 20 minutes or till puff up completely with a beautiful golden color.
TIPS TO USE PUFF PASTRY:
- Puff Pastry can be stored in the freezer in the original packaging for up to 6 months to an year.
- Remove only as many pastry sheets as you need.
- Wrap unused sheets in plastic wrap or foil and return to the freezer.
- Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inche.
- If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.
- Puff Pastry should be eaten within a few hours of baking. Keep filled and prepared pastry in the fridge, covered in plastic wrap, until you’re ready to bake and serve.
Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart.
If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.
For a flatter pastry without much puff—like a Napoleon—prick the dough all over with a fork, place parchment paper on top, then place 1-2 cookie sheets on top of that to weigh it down.
If you’re making a tart or filled Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.
For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.
To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.
Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.
The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.
When baking Puff Pastry, note that it’s done when it’s golden and puffy, not wet and doughy. Use the baking time in the recipe as a guideline, and rely on your eyes as well.
You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.
How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.
Always use a preheated conventional oven to bake Puff Pastry, never a microwave or toaster oven, as they can’t achieve the right golden puffy effect.
If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.
Always flip and place the cut side of the Puff Pastry down on the baking sheet
Work with one Puff Pastry sheet at a time, keeping the others in the refrigerator.
HOW TO HANDLE PUFF PASTRY:
Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.Puff Pastry works best when cold. Your hands should be cold, too, when handling it. Run them under cold water or squeeze a plastic zipper-top bag full of ice to cool them off.
Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.
Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.
Use a floured surface to roll out your Puff Pastry sheet, but be sure to brush off excess flour before filling, cutting or folding, since flour will prevent layers from sticking together.
When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.
Always cut Puff Pastry straight down, never on an angle, to prevent layers from sticking together and inhibiting the rise. Cut up and down, and don’t drag the knife.
You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.
Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.
When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.
If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.
To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.
Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.