Name: Chicken and corn puffs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ready rolled puff pastry; 1cup shredded grilled/roast chicken meat; ½ cup sweetcorn kernels (from tin or grilled); 1 egg, beaten; Grated parmesan (optional); For the pesto:; 1 grilled/roasted red pepper (can be from jar too), skin removed; 4 sundried tomatoes in oil (from jar); 1 handful pine nuts (optional); 1 clove of garlic; 1 handful of basil leaves (parsley or coriander is good too); ½ tsp ground cumin; ½ tsp paprika; Salt and pepper; 1 tsp olive oil

Chicken and corn puffs

3 Aug 2017

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

My daughter loves sausage rolls and sundried tomatoes. Instead of using the usual frankfurters & ketchup, I’ve decided to make her some puffs with leftover roasted chicken and homemade sundried tomato & grilled pepper pesto. These chicken and corn puffs turned out really well and they were perfect for her school lunch box! I added some sweetcorn to the mixture - but you can use spinach, mushrooms, peas, olives or whatever you fancy. Also, if you want the puffs to be a bit spicy, add a deseeded chilli to the pesto. These little puffs make perfect party nibbles or they are ideal snacks to take with you on a picnic, a trip, or for work etc. If you have dietary issues or preferences you can use dairy-free or gluten-free pastry.

Ingredients

1 ready rolled puff pastry
1cup shredded grilled/roast chicken meat
½ cup sweetcorn kernels (from tin or grilled)
1 egg, beaten
Grated parmesan (optional)
For the pesto:
1 grilled/roasted red pepper (can be from jar too), skin removed
4 sundried tomatoes in oil (from jar)
1 handful pine nuts (optional)
1 clove of garlic
1 handful of basil leaves (parsley or coriander is good too)
½ tsp ground cumin
½ tsp paprika
Salt and pepper
1 tsp olive oil

Instructions

Preheat the oven to 190°C. Line a baking sheet with parchment paper.
Make the pesto: put all ingredients into a food processor, then whiz until you get a smooth paste. Set aside.
Shred the chicken meat into tiny pieces. Put these into a bowl. Add the sweetcorn or your chosen vegetable (finely chopped). Pour over half of the pesto, season to taste and combine. Set aside.
Unroll the pastry on a flat worksurface.
To make puff parcels: cut the pastry into 6 rectangles. Using a silicon brush, spread some pesto over the sheets leaving a 1 cm border. Brush the borders with the beaten egg. Put a spoonful of filling on each sheet, then fold over and pinch the edges together to seal. Make 3 slits with a knife in the tops for air vents. Brush them with the egg wash and place them onto the line tray.
To make swirls: spread some pesto all over the pastry sheet then spread the chicken filling on top, leaving a border at the edges. ( You can scatter some parmesan cheese on top at this point if you like). Roll up the pastry tightly, like a swiss roll. If you have chill in the fridge for 30 minutes. Brush the surface of the roll all around with the egg wash then cut into 2 cm thick slices. Put these carefully on the lined sheet, cut-side facing up.
Put the tray into the middle of the oven and bake for 15-20 minutes until golden, puffed and cooked through.
Serve warm or at room temperature.