Puff pastry pies with juicy meat fillings are crispy, porous and airy. Baking melts in your mouth and will surely appeal to all guests and household. Fragrant pie with chicken from puff pastry will be an ideal snack, and also perfect with a cup of tea or coffee.

Classic Chicken Recipe

The classic henhouse differs from other types of pies in that its filling is multi-layered, divided by pancakes. From this, baking does not break up and keeps its shape.

The required set of products:

  • boiled chicken - 500 g;
  • puff pastry - 500 g;
  • ready-made pancakes - 4 pcs.;
  • champignons - 200 g;
  • boiled rice - 1 cup;
  • butter - 50 g;
  • boiled eggs - 2 pcs.;
  • salt - at the discretion;
  • branches of fresh dill.

Step-by-step cooking process:

  1. Knead each layer of the filling separately.
  2. In a plate, finely chop the eggs with dill and mix them with a slice of butter. Sprinkle everything with salt.
  3. Separately, finely chop the champignons and fry them with onions in a hot pan for 20 minutes.
  4. Finely chop the chicken, and boil the rice for 20 minutes.
  5. We divide the dough into 2 parts. The first is rolled out with a layer and laid out on a greased form.
  6. Pour eggs with oil and dill onto it. We put 1/3 of boiled rice on them.
  7. Next, put 2 pancakes. If you want, grease them with sour cream.
  8. We put mushrooms with 1/3 of the rice in the second layer, again cover the filler with pancakes with sour cream.
  9. The last will be chicken with the rest of the rice cereal.
  10. The kurnik closes with the 2nd part of the test. We pinch the edges denser so that the juice does not flow out, and the filling remains juicy.
  11. Lubricate the surface with a beaten egg and bake in the oven for 35 - 40 minutes at 180 degrees.

Serve delicious pastries slightly cooled and cut portionwise already on the table.

Chicken and Potato Pie

If you want to quickly pamper your family with fragrant ruddy pies, puff pastry will come to the rescue.

The taste of puff pastry bought in a store is no different from homemade.

The following is a variation on a juicy Tatar quartet pie with chicken and potatoes.

Ingredients of the composition:

  • puff pastry without yeast - 1 pack;
  • chicken breast - ½ kg;
  • onion - 2 pcs.;
  • potatoes - 4 pcs.;
  • mayonnaise sauce - 50 ml;
  • refined oil - 2 tbsp. l .;
  • salt with finely ground pepper - optional;
  • chicken yolk - 1 pc.

Step-by-step cooking:

  1. Defrost the dough.
  2. In a preheated oil, fry finely chopped onion with pieces of chicken in a pan until half-cooked. Salt the mass and pepper.
  3. In a bowl we put chopped potatoes with salt and mayonnaise.
  4. Cover a small baking dish with parchment and grease with vegetable oil.
  5. Cut the dough in half, roll the first half to a thickness of 0.5 cm and spread on parchment.
  6. According to the test, we distribute potatoes and chicken fried with onions.
  7. We roll out the second half, on the rolling pin we transfer the layer to the pie and cover the filling.
  8. The edges of the second part of the test are seasoned under the first layer.
  9. Pierce the surface of the pie with a fork in several places.
  10. Lubricate with egg yolk, loosened with 1 tbsp. l water or milk.
  11. We put the form in the oven for 40 minutes at 200 degrees so that a delicious ruddy crust forms.
  12. Remove the cake from the oven and leave to cool slightly.

We take out the chicken and potato pie from the mold, cut it in portions and serve for dinner.

Cooking with Mushrooms and Olives

Snack pie with chicken from puff yeast dough is high, porous and incredibly tender. Baking originally from Greece called "Cotopita."

 

Grocery set:

  • puff pastry with yeast - 500 g;
  • fillet - 300 g;
  • fresh mushrooms - 100 g;
  • fat cream - ½ cup;
  • chicken broth - 100 ml;
  • sweet pepper - 50 g;
  • processed cheese - 50 g;
  • smoked bacon - 30 g;
  • onion - 1 pc.;
  • olives - 12 - 15 pcs.;
  • salt and ground black pepper - to taste;
  • olive odorous oil - 2 tbsp. l .;
  • allspice - 2 pcs.;
  • bay leaf - 1 pc.

Cooking process:

  1. Boil chicken in salt water for 20 minutes.
  2. We cut the bacon into thin straws and fry in oil until golden brown.
  3. We divide the onion into cubes and fry in oil for 5 - 6 minutes.
  4. Remove the film from the mushroom caps and cut the pulp into cubes. Cut the pepper into strips and send the ingredients to the onion.
  5. Cut the olives in rings and transfer to vegetables, simmer for 5 minutes. If desired, you can use green and black fruits.
  6. Separate 100 ml of broth in which the meat was cooked.
  7. We divide the chicken into small fibers and put in a pan to the mushrooms.
  8. Pour the broth there and simmer the mixture for 7 minutes. Bring to taste with salt, spices and pepper.
  9. We smear the baking dish with oil. We divide the dough into 2 parts, each of which is rolled out according to the size of the form.
  10. We spread the first one, pour cream and cream cheese on it. Stew for 7 minutes.
  11. We spread the filling on the dough, distributing it on the surface.
  12. We cover the filled pie with the second part of the dough, cut off the excess and close the edges.
  13. We put the form in a preheated oven for 40 minutes at 180 degrees.

Greek flavored cake "Kotopita" is ready. We serve it in slices with a glass of Greek yogurt or plain yogurt.

Welsh chicken pie

The traditional Christmas cake has become the Queen of England's favorite food. This is a special chicken casserole with crispy pastry.

Required Products:

  • purchased puff pastry - 400 g;
  • chicken - 1.3 kg;
  • carrot root crop - 1 pc.;
  • celery - 1 stick
  • onions - ¼ heads;
  • fresh greens - a bunch;
  • butter - a slice, 50 g;
  • smoked bacon - 100 g;
  • wheat flour - 2 tbsp. l .;
  • leek - 2 pcs.;
  • salt with ground black pepper - optional.

Step-by-step cooking process:

  1. Dip the chicken with giblets into the pan. Add washed carrots with onions and celery. Add herbs and fill the ingredients with water.
  2. Cook over low heat for 1.5 hours until the meat is ready.
  3. We drown the oil and fry the bacon with leek for 10 minutes on it. Pour in the flour, cook the mixture for another 2 minutes.
  4. Next, add strained broth in a volume of 600 ml. Boil the workpiece and mix constantly. Taste with spices and sprinkle with chopped parsley.
  5. Cut the meat into pieces and mix with vegetable frying.
  6. Cut the dough into 2 parts. We roll one out and put it on the bottom of a round shape, forming the sides.
  7. Pour the filling into the form.
  8. Wet the edges of the dough, roll out the second half and cover it with its shape.
  9. Lubricate the surface with an egg and decorate with the rest of the dough.
  10. Bake the dish for 30 minutes at 220 degrees. Next, reduce the temperature to 190 degrees and bake another 10 minutes.

Serve to a cup of black tea in a warm form, sprinkled with fresh herbs.

With the addition of two varieties of cheese

The combination of cheeses with different textures gives the filling a unique flavor and creamy tenderness.

Necessary components:

  • puff pastry - 500 g;
  • fillet - 200 g;
  • mushrooms - 200 g;
  • Brynza cheese - 50 g;
  • processed cheese - 50 g;
  • onions - 2 heads;
  • vegetable oil - 50 ml;
  • salt, dry "sunli hop", Provencal herbs and coriander - at your discretion.

Recipe:

  1. Defrost the package of yeast-free dough.
  2. For the meat, the onion is cut into small cubes. Rub cheese.
  3. Fry half the onion until transparent, spread the mushrooms and fry the mass so that the liquid evaporates.
  4. Take out the mushrooms on a plate. Fry the fillet, send the rest of the onion to it. Ready meat is sent to the mushrooms and cool.
  5. Spread the feta cheese and cream cheese, salt and sprinkle with pepper. The combination of cheeses to give the cake a creamy aftertaste and an unusual viscous texture.
  6. We unfold the dough, roll it out and put the filling on it.
  7. We pinch the edges.
  8. Bake in a hot oven for 40 minutes at 180 degrees.

Serve with a slice of cheese to yogurt or tea.

Cooking portioned quiche

With a variety of juicy fillings: minced chicken, meat with mushrooms, vegetables and cheeses, puff pastry remains unchanged in the French pie.

Grocery set:

  • thawed puff pastry - 250 g;
  • halves of the breast - 4 pcs.;
  • strips of bacon - 100 g;
  • onion - 1 head;
  • tomato - 1 pc.;
  • eggs - 2 pcs.;
  • 30% cream - 1 cup;
  • coarse salt and ground black pepper - optional.

Cooking quiche in steps:

  1. Peel and finely chop the onion.
  2. Cut the bacon into small cubes.
  3. Grind the fillet into cubes.
  4. Put the chopped bacon in a pan and fry so that the fat melts.
  5. In the pan we send the onion with fillet and fry for 10 minutes over low heat. Salt and season the ingredients as desired.
  6. Beat the eggs separately. To them we pour salt and pepper. We mix everything.
  7. Cut thawed puff pastry into 4 parts.
  8. We lay out each layer in molds and pierce it with a fork over the entire surface.
  9. Put the filling in the “baskets” of dough.
  10. Fill the filling with a mixture of eggs and cream. Garnish with tomato slices.
  11. We put the molds in the oven, heated to 200 degrees. Cook the quiche 30 minutes before the final preparation of the dough.

Quiche is conveniently served to guests or household in portions with a fried crust and a rich filling inside.

Crispy puff pastry with a porous texture melts in your mouth. Juicy meat filling with chicken and spices quickly satisfies hunger and gives a real celebration of taste at the table.

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