Recipe for butter puff pastry stick with chicken
A puff pastry roll is an incredibly easy way to tackle leftover food!
There are almost no limits to what you can get away with filling a puff pastry roll with.
You can use your puff pastry for everything from sweet to savory dishes: For example, in the sweet genre, you can make homemade “frøsnappere” (yum, hasn’t it been a while since you had one of those?), and in the savory kitchen, puff pastry can be used for a sous vide Beef Wellington, pie, or puff pastry pinwheels with homemade olive tapenade. Or how about crispy puff pastry snacks with red and green pesto for lunch?
The other day, I used a whole chicken to make oven-baked chicken breast with skin. Naturally, there was a lot of chicken left over.
The smaller pieces of meat can be used in all sorts of dishes, for example, delicious chicken meatballs or in the homemade tartlet filling. And well, it’s just perfect in a puff pastry roll!
In addition to the chicken, I had some red pepper and leek lying around. Leek is in season here in September, so they are REALLY cheap in supermarkets right now.
Along with a bit of cream cheese and lemon juice and a lot of lovely spices, it became an EXTREMELY easy and simple dinner in no time – and it tasted just wonderful!
I used plain cream cheese, but you can also try using spicy cream cheese, garlic cream cheese, or other flavored varieties – just hold back a bit on the spices.
You can really use whatever you have in your fridge. The chicken can easily be swapped with other types of meat, and salmon, for example, is really great together with spinach. Otherwise, both beef or ham cubes/strips are really good alternatives!
Butter Puff Pastry Stick with Chicken
Equipment
- Kitchen Scale
- Oven
- Bowl
- Cutting Board
- Chef'S Knife
Ingredients
- 1 package Cream Cheese neutral
- 200 gram Chicken leftovers, already cooked
- 0.5 pcs. Leek
- 0.25 pcs. Red bell pepper
- Salt to taste
- Pepper from a grinder, to taste
- Garlic Powder to taste
- Onion Powder to taste
- Lemon Juice to taste
- 1 pcs. Egg Yolk for brushing
- 1 package Puff Pastry
Instructions
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
- Rinse the leek by holding it upside down under running water, while you separate the layers.
- Cut the leek into thin slices.
- Rinse the bell pepper and cut it into small cubes.
- Mix leeks, bell pepper, cream cheese, and chicken together in a bowl.
- Season with salt, pepper, garlic powder, onion powder, and lemon juice.
- Roll out the puff pastry on a baking tray lined with parchment paper.
- Spread the filling in an elongated shape in the center of the puff pastry.
- Fold one side of the puff pastry over the middle of the filling, then fold the other side over.
- Fold the ends of the puff pastry underneath, sealing them tightly.
- Place the puff pastry in the oven and bake for 20-25 minutes until golden.
- Remove the finished puff pastry from the oven and let it rest on the baking tray for a bit.
- Cut the puff pastry roll into thick slices and serve.