Ingrédients pour Chicken Corn Pastries
- Ground Chicken
- Creamed Corn
- Garlic Clove
- Puff Pastry
- sesame seeds (to taste)
- Chicken Stock
- Shallots
- Egg Yolks
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Comment préparer Chicken Corn Pastries
- Preheat your oven to 200°C (400°F).
- In a medium bowl, combine 150g cooked chicken (shredded or diced), 1 cup frozen corn (thawed), 2 cloves minced garlic, 1 teaspoon chicken stock powder, and 2 spring onions (finely chopped). Mix well.
- Roll out 2 sheets of ready-made puff pastry (approximately 25x25cm each). Using a 8cm cookie cutter, cut out 8 circles from each sheet. Gently brush the edges of each circle with egg yolk.
- Place a heaping tablespoon of the chicken and corn mixture onto one half of each pastry circle. Fold the pastry over to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork for a decorative finish.
- Brush the tops of the pastries with remaining egg yolk and sprinkle generously with sesame seeds.
- Place the pastries on a baking sheet lined with parchment paper. Bake for 8 minutes at 200°C (400°F).
- Reduce the oven temperature to 180°C (350°F) and continue baking for another 5-7 minutes, or until the pastries are golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
30g
Carbs
9g