Servings: servings
Butter Puff Pastry Stick with Chicken
Simple and flavorful butter puff pastry stick. Quick and delicious dinner for a busy weekday. Perfect for using up leftovers in the fridge!
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.