Chicken Pastry Puffs

I love, love making this recipe. It’s easy, quick and the perfect grab-on-the-go kind of snack. Not to mention, my kids eat it!!


1lb chicken breast cubes

1 TSP tomato paste

1/2 cup mixed frozen vegetables

1/2 white onion, chopped

Salt, Pepper, Pinch of Paprika

Splash Heavy cream

1 box Peppridge Farm Puff Pastry sheets

1 egg wash


  1. Season the chicken with olive oil, salt, pepper and paprika. Add to a pressure cooker with some olive oil/butter, fry lightly until no longer pink. Add tomato paste and little water, simmer then shut the pressure cooker. Let it whistle, then turn on med-low heat, let simmer for 10-12 minutes, until chicken is cooked. This allows chicken to soften and easy to shred. Make sure puff pastry is out of freezer, needs to be room temperature to assemble.
  2. Open the pressure cooker, turn up heat and sauté until all the water is gone. Mash the chicken with wooden spoon or fork. When chicken is shredded completely, add 1 TBSP butter, and the frozen vegetables. Mix and let simmer on low heat. Check seasoning, add more salt/pepper as needed.
  3. When the veggies have softened up, add a splash of heavy cream to keep everything moist. Turn off heat and set aside. Pre-heat oven to 400F.
  4. Dust your countertop with some flour then place the puff pastry down. It should be soft enough to roll out with rolling pin. Roll just a little bit with rolling pin. Then cut the sheets into a rough size of 4″x4″ squares.
  5. Assembling puffs: Spoon one TSP of cooled chicken mixture onto center of puff pastry sheet square. Fold over, seal by pressing together with touch of water. Crimp with a fork on the edges. Brush with egg wash on top. Place onto greased cookie sheet or baking dish.
  6. Bake in the oven for about 18-20 minutes or until golden brown and crisp. (Keep watching) Serve hot for yummiest.
Screen Shot 2017-10-24 at 9.54.45 PM
Frozen mixed vegetables (I use this brand)
Step I: Shred the chicken
Step II: Add veggies
Step III: Assemble puff pastry
Step IV: Bake in oven 400F
Step V: Serve hot and enjoy.


The Tactical Mummy


4 thoughts on “Chicken Pastry Puffs”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s