Pesto Chicken Puff Pasties Recipes

Steps:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Roll out the puff pastry sheets on a lightly floured surface to a 9x12-inch (23x30 cm) rectangles.
• Spread the pesto sauce over the sheets using a spatula or spoon. Top with the shredded chicken, Parmesan, and salt.
• Starting from a short end, carefully roll up the puff pastry to form logs.
• Slice the logs into ½-inch (1 cm) rounds and arrange them on the prepared baking sheet, spacing 1 inch (2 cm) apart. Brush with egg wash.
• Bake for 20-25 minutes, or until golden brown.
• Sprinkle with chopped parsley, then serve.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F.
• Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
• Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
• Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
• Serve hot or cold and enjoy.

Steps:

• In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
• Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
• Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
• Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
• Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
• Bake in the preheated oven until pastry is browned, 25 to 30 minutes.