Valentina's Corner
Easy homemade Mini Chicken Potato Pastry Pies Recipe. Chicken and pastry is a great combination and the savory pies are so easy to make and perfect for a lazy dinner.
If you like mini savory recipes, you’d love our Uzbek Samsa recipe!
chicken and pastry-
I love to make fancy meals. Unfortunately, I don’t always have time for time-consuming and complicated meals. That’s why I love these savory mini pies. They look attractive, taste fantastic, and are so easy to make.
Puff pastry sheets loaded with a combination of chicken, potatoes, and cheese. The mini pies are so filling and can be easily reheated. Winner recipe for sure.
how to make mini chicken pastry pies-
- Thaw the pastry sheets. Place the butter into the freezer.
- Cut the chicken into small pieces.
- Peel and grate the potatoes. Rinse the potatoes under cold water and squeeze to remove excess water.
- Finely chop the onion. Grate the frozen butter.
- In a large bowl combine the chicken, potatoes, butter, cheese, herbs, and seasonings.
- Unroll the pastry sheet. Cut into three equal strips with a pizza cutter.
- Roll out each strip to enlarge it. Cut into additional three pieces.
- Add the chicken mixture to one side of the pastry sheet. Fold over the sheet and pinch together to seal the mixture in. Continue until all the mixture and pastry sheets are used up.
- Brush the top of the pies with egg wash.
- Baked until golden.
- Enjoy!
Though the pastry pies are best when served immediately warm. They are also good to enjoy cold you can easily be reheat! I hope you enjoyed these Chicken Potato Pastry Pies!
try these other recipes using pastry sheets:
Chicken Potato Pastry Pies
Ingredients
- 34.6 oz puff pastry sheets, thawed (2 packages)
- 1 1/2 lbs chicken thighs
- 3 large potatoes
- 1/2 small onion, chopped
- 4 Tbsp butter
- 1 1/4 cups mozzarella cheese, shredded
- 1 tsp salt
- ½ tsp Vegeta, or your favorite seasoning
- ¼ tsp ground black pepper
- herbs, optional
egg wash-
- 1 large egg
- 1 Tbsp water
Instructions
- Preheat oven to 400°F.
- Thaw pastry sheets. Place the butter in the freezer.
- Chop chicken into small pieces.
- Peel and grate potatoes. Run potatoes under cold water to remove the starch and squeeze to get all of the water out.
- Finely chop the onion. Grate the frozen butter.
- In a bowl, combine the chicken, potatoes, onion, butter, mozzarella cheese, seasoning and herbs.
- Use one pastry sheet at a time, keep the rest refrigerated. Unroll the pastry sheet. Cut into three strips where the creases are. Take one strip and roll it out a little bit. Cut the strip into three equal parts.
- Add the mixture to one side of the pastry. Fold pastry over and pinch the seams together really tight, tuck pinched edges under (so the ends don’t come undone during baking).
- Continue with the remaining sheets and chicken potato mixture. (Optional- Make slashes on top of the pies with a sharp knife.)
- Beat the egg and water for the egg wash, brush tops of pies.
- Bake in preheated oven for 15-18 minutes. Enjoy.