Easy Chicken Kiev Pasties
Easy Chicken Kiev Pasties
Ingredients
For the Filling
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons plain flour
- 75 ml milk
- 400 grams barbecue chicken, shredded
- 4 teaspoons garlic and herb butter, cut into small cubes
For Assembly
- 8 puff pastry squares, store-bought, approximately 5x5 inches
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 200
- 2
In a medium pan, melt the 2 tablespoons of butter over medium heat.
⏱️ 1 min - 3
Add the 2 cloves of crushed garlic and 2 tablespoons of chopped fresh parsley to the melted butter. Stir with a spatula and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Sprinkle in the 2 tablespoons of plain flour and stir continuously for 1-2 minutes to create a roux.
⏱️ 2 min
- 5
Gradually pour in the 75 ml of milk, whisking constantly to prevent lumps, until the sauce thickens and is smooth.
⏱️ 2 min
- 6
Add the 400 grams of shredded barbecue chicken to the pan with the sauce. Mix thoroughly until the chicken is well coated.
⏱️ 2 min
- 7
Lay out 4 of the puff pastry squares on the prepared baking sheet. Place a generous amount of the chicken mixture onto the center of each pastry square.
⏱️ 3 min
- 8
Place one small cube of garlic and herb butter on top of the chicken mixture on each pastry.
⏱️ 1 min
- 9
Cover each chicken-filled pastry square with another puff pastry square.
⏱️ 1 min
- 10
Press down the edges of the pastry with a fork to seal them completely, creating a crimped pattern around the perimeter of each pasty.
⏱️ 3 min
- 11
Using a sharp knife, make a few small slits on the top surface of each pasty to allow steam to escape during baking.
⏱️ 1 min
- 12
Brush the tops of all the pasties evenly with the beaten egg wash.
⏱️ 1 min
- 13
Bake in the preheated oven for 20 minutes, or until the pasties are golden brown and puffed.
⏱️ 20 min•🌡️ 200
Kitchen Tools
Nutrition Facts (per serving)
Easy Chicken Kiev Pasties
For the Filling
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons plain flour
- 75 ml milk
- 400 grams barbecue chicken, shredded
- 4 teaspoons garlic and herb butter, cut into small cubes
For Assembly
- 8 puff pastry squares, store-bought, approximately 5x5 inches
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 200 - 2
In a medium pan, melt the 2 tablespoons of butter over medium heat.
⏱️ 1 min - 3
Add the 2 cloves of crushed garlic and 2 tablespoons of chopped fresh parsley to the melted butter. Stir with a spatula and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Sprinkle in the 2 tablespoons of plain flour and stir continuously for 1-2 minutes to create a roux.
⏱️ 2 min - 5
Gradually pour in the 75 ml of milk, whisking constantly to prevent lumps, until the sauce thickens and is smooth.
⏱️ 2 min - 6
Add the 400 grams of shredded barbecue chicken to the pan with the sauce. Mix thoroughly until the chicken is well coated.
⏱️ 2 min - 7
Lay out 4 of the puff pastry squares on the prepared baking sheet. Place a generous amount of the chicken mixture onto the center of each pastry square.
⏱️ 3 min - 8
Place one small cube of garlic and herb butter on top of the chicken mixture on each pastry.
⏱️ 1 min - 9
Cover each chicken-filled pastry square with another puff pastry square.
⏱️ 1 min - 10
Press down the edges of the pastry with a fork to seal them completely, creating a crimped pattern around the perimeter of each pasty.
⏱️ 3 min - 11
Using a sharp knife, make a few small slits on the top surface of each pasty to allow steam to escape during baking.
⏱️ 1 min - 12
Brush the tops of all the pasties evenly with the beaten egg wash.
⏱️ 1 min - 13
Bake in the preheated oven for 20 minutes, or until the pasties are golden brown and puffed.
⏱️ 20 min•🌡️ 200