Description
A delightful twist on traditional savory pastries, featuring a crispy crust and savory shredded chicken and vegetables.
Ingredients
Scale
- 1 sheet puff pastry
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (such as peas, carrots, corn)
- 1 cup shredded cheese (mozzarella or cheddar)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the shredded chicken, mixed vegetables, garlic powder, onion powder, salt, and pepper.
- Roll out the puff pastry on a baking sheet, creating a rectangle that will cradle your filling.
- Place the chicken and vegetable mixture in the center, creating a hearty mound.
- Add shredded cheese on top of the filling.
- Fold the edges of the puff pastry over the filling to enclose it.
- Brush the pastry with beaten egg for a shiny finish.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool slightly, then flip it upside down onto a serving platter.
Notes
Serve warm or at room temperature, pairs well with a fresh garden salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg