Get ready to tantalize your taste buds with a mouthwatering Polish delicacy that will transport you straight to the heart of Eastern European cuisine! This "Pier z Kurczaka w Cieście Francuskim" (Chicken in Puff Pastry) is not just a recipe – it's a culinary adventure that combines crispy, buttery pastry with a creamy, savory chicken and spinach filling that will make your dinner guests beg for seconds. Whether you're looking to impress your family or simply treat yourself to a gourmet meal that's surprisingly easy to make, this recipe is about to become your new favorite go-to dish!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Polish
Serves: 4 servings
Ingredients
- 2 chicken breasts, cooked and shredded
- 1 sheet puff pastry
- 1 cup spinach, chopped
- 1/2 cup cream cheese
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix shredded chicken, chopped spinach, and cream cheese. Season with salt and pepper, stirring until well combined.
- Carefully unfold the puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth any creases.
- Cut the puff pastry sheet into 4 equal rectangular pieces.
- Place a generous portion of the chicken and spinach mixture in the center of each pastry rectangle, leaving about 1 inch of border around the edges.
- Brush the edges of the pastry with beaten egg to help seal the edges.
- Fold the pastry over the filling, creating a neat rectangular package. Press the edges firmly with a fork to seal completely.
- Transfer the pastry packages to the prepared baking sheet. Brush the tops with remaining beaten egg for a golden finish.
- Make 2-3 small slits on top of each pastry to allow steam to escape during baking.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
- Remove from oven and let cool for 5 minutes before serving. The filling will be hot, so allow to rest briefly.
Tips
- Keep your puff pastry cold: Always work with chilled pastry to ensure it puffs up beautifully and maintains its crisp texture.
- Don't overfill: While it's tempting to pack in more filling, leaving a small border helps seal the pastry and prevents leaking.
- Egg wash is your friend: The beaten egg not only helps seal the edges but gives your pastry that gorgeous golden-brown shine.
- Let it rest: Allowing the pastry to cool for a few minutes after baking prevents burning your mouth and helps the filling set.
- Make ahead tip: You can prepare these pastry packages in advance and refrigerate them, then bake just before serving for a fresh, hot meal.
- Customize your filling: Feel free to experiment with different herbs or add some grated cheese to make the recipe your own.
- Check your oven: Every oven is slightly different, so start checking your pastries at the 20-minute mark to prevent over-browning.
Nutrition Facts
Calories: 427kcal
Carbohydrates: 25g
Protein: 22g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 109mg
