Layered pastries with chicken and cheese
Description
The pastry is simple and quick to prepare. These buns are best served warm, as the tender filling will fully reveal its flavor, but they are also quite delicious and tender when cold, thanks to the flaky dough. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Rinse chicken thighs under cold water, pat dry with paper towels to remove excess moisture, and trim the meat off them. Now chop the chicken meat more finely.
- 2
Step 2
Place the meat in a bowl and add salt, curry, pepper, or any other spices to taste. Mix the contents of the bowl, cover with plastic wrap, and refrigerate to marinate for 0.5–1 hour.
- 3
Step 3
Place the marinated chicken on a pan with hot oil. Add the peeled and finely chopped onion to the meat and fry until cooked.
- 4
Step 4
Thaw the puff pastry in advance. Roll it out and cut into rectangles about 10 by 20 centimeters in size. Now place the meat filling onto the pastry pieces, arranging it on one half of the dough, and put a piece of cheese of suitable size on top.
- 5
Step 5
Cover the turnover with the loose edge of the dough and carefully pinch the edges. These turnovers should be baked in the oven. Place them on a baking sheet dusted with flour or lined with parchment paper, and bake at 180 degrees for 20-25 minutes.