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Chicken and corn puffs

My daughter loves sausage rolls and sundried tomatoes. Instead of using the usualfrankfurters and ketchup, I’ve decided to make her some puffs with leftover roasted chicken and homemade sundried tomato and 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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 ready rolled puff pastry
  • 1 cup 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

Method
 

  1. Preheat the oven to 190°C. Line a baking sheet with parchment paper.
  2. Make the pesto: put all ingredients into a food processor, then whiz until you get a smooth paste. Set aside.
  3. 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.
  4. Unroll the pastry on a flat worksurface.
  5. 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.
  6. 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.
  7. Put the tray into the middle of the oven and bake for 15-20 minutes until golden, puffed and cooked through.
  8. Serve warm or at room temperature.