🥐 Creamy Chicken & Mushroom Puff Pies
📋 Ingredients:
- 500g (17.6 oz) puff pastry (store-bought or homemade)
- 350g (12.3 oz) chicken breast, cut into small cubes
- 250g (8.8 oz) mushrooms, finely chopped
- 1 medium brown onion, diced
- 150g (⅔ cup) cream cheese (full-fat or light)
- 1 tbsp olive oil or butter
- Salt & pepper, to taste
- 1 egg + 1 tbsp milk, for egg wash
- Fresh herbs (like dill or parsley), for garnish
🧑🍳 Instructions:
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Cook the filling:
- In a pan, heat oil/butter and sauté the onions until soft.
- Add chicken and cook until nearly done.
- Add mushrooms, season with salt & pepper, and cook until mushrooms are tender and mixture is mostly dry.
- Stir in cream cheese until creamy and smooth. Let cool slightly.
- Prepare the pastry:
- Roll out puff pastry and cut into 12 equal squares (about 4×4 inches).
- Place a spoonful of filling in the center of each square.
- Fold each corner into the middle and pinch to seal or overlap edges like a parcel.
- Egg wash:
- Mix egg and milk. Brush over each pastry parcel for that golden finish.
- Bake:
- Bake for 20–25 minutes or until puffed and golden brown.
- Serve:
- Garnish with fresh dill or parsley. Serve warm!
🍽️ Servings:
- Makes 12 mini pies (serves 6 as a main or 12 as appetizers)
💡 Notes & Tips:
- Filling Too Wet? Cook down the mixture well to avoid soggy bottoms.
- Freezable: Make ahead and freeze unbaked parcels. Bake straight from frozen, adding 5–7 mins.
- Cheese Swap: Can sub cream cheese with ricotta or a cheesy béchamel.
- Add-ins: Try spinach, corn, or a hint of chili flakes for a twist.
🥦 Nutritional Info (Per Piece – Estimated):
- Calories: ~200 kcal
- Protein: 10g
- Carbs: 15g
- Fat: 12g
- Fiber: 1g
🌟 Benefits:
- Great for meal prep, snacks, or lunchboxes
- High in protein and keeps you full
- Kid-friendly and freezer-friendly
- Perfect as party appetizers or weeknight dinner
❓Q&A:
Q: Can I use rotisserie chicken?
A: Yes! Just shred it and reduce cooking time since it’s pre-cooked.
Q: Can I make it vegetarian?
A: Definitely. Swap the chicken for extra mushrooms, spinach, or cooked lentils.
Q: Can I make one big pie instead?
A: For sure—use a pie dish or rectangular tray. Just increase the baking time to about 30–35 minutes.
Let me know if you want a printable version or a spicy or vegan variant!