Do you need and easy dinner or lunch idea that will satisfy your taste buds? I have something delicious for you. Puff pastry with chicken pepper and feta. This dish is perfect to make in advance, which makes it a great option for a midweek dinner or lunch. It tastes wonderful and is filled with healthy protein and vegetables. I am sure this easy chicken recipe will become everybody’s favourite.
How to make puff pastry with chicken pepper and feta
The whole process of making this chicken recipe is pretty straightforward. You will need a puff pastry. I used a shop-bought pastry for convenience. You need to flatten pastry and cut it into half vertically (like in the photo above).
The next step is to prepare the filling by mixing chopped chicken with the tomato and pepper paste and cook chicken for few minutes until done. Let it cool down and add crumbled feta cheese. Now the filling is ready, you can divide it into half and add it on the prepared puff pastry. Roll pastry oven the filling and close it tight by pressing the edges with a fork. Add Parma ham on top and bake in a pre-heated oven for about 40 minutes. Pastry should be golden brown.
TIPS:
- For this recipe I recommend chicken thighs but you can use chicken breast as well if you wish. I prefer using chicken thighs as they have more flavour.
- After cooking chicken, I always let it to cool down before adding it on the puff pastry. If you add hot filling on top pastry it will make pastry to melt and it will be difficult to manage.
- Serrano ham or chorizo is a great substitution if you have no luck in finding Parma ham in your shop.
- In case you decide to skip the ham on top, I would recommend brushing pastries with an egg. It will add a nice color to the dish and prevent pastries from being to pale.
- You can prepare the filling up to 2 days in advance if you wish and store it in a fridge.
What does puff pastry with chicken pepper and feta taste like?
This dish tastes great. The buttery and flaky puff pastry is filled with rich but balanced filling that consist of juicy chicken thighs, sweet sun-dried tomatoes, tangy bell pepper, salty feta and spices. The whole mix comes together beautifully. I have added slices of Parma ham on top, to add extra saltiness to the dish. If you have not tried crispy Parma ham before, you need to give it it a try.
How to serve and store puff pastry with chicken
- Temperature wise, I would recommend serving this dish hot, ideally straight from an oven. Pastry will be crispy and soft and the filling will be juicy. If you have any leftover, you can reheat it. Preheat oven to 150C fan (302F), place pastry on a baking tray and heat it up for about 15 minutes.
- This dish is also suitable for freezing. After making puff pastry with chicken pepper and feta, you can wrap it in a baking paper or foil and freeze for up to 3 months. I mean unbaked pastry of course.
- I would recommend serving this dish with a spicy dip, siracha sauce or garlic sauce. I always add a small side leaf salad to add some freshness, nothing to complex. Just rocket (arugula) or iceberg salad with a splash of lemon juice and a drizzle of olive oil will do.
If you are looking for more recipes with chicken, I can recommend you the following:
Chicken breast in garlic and white wine sauce
Lemon and garlic baked chicken drumsticks
Chicken in paprika ricotta sauce
Click this link if you want to see the best recipes with chicken
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Puff pastry with chicken pepper and feta
Scrumptious and easy idea for family dinner or lunch. This dish is also great to serve at a dinner or garden party. Puff pastry with chicken pepper and feta is not only very easy to make but it tastes marvelous. The mix of salty feta, sweet pepper and tangy sun-dried tomatoes with juicy chicken is to die for. Serve it with sriracha sauce.
Ingredients
Instructions
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Prepare all the ingredients.
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Put chicken into a medium bowl together with parsley, onion powder, salt, pepper. Stir it and set aside.
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Add chopped pepper, sun dried tomatoes, tomato puree, garlic and olive oil into a small food processor and blitz all ingredients until smooth.
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Heat up a medium pan, add chicken and fry chicken for few minutes.
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Add tomato and pepper paste and fry together for about 7 minutes until chicken is cooked properly. Let it cool completely.
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When chicken is cold, crumble feta cheese and stir well.
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Preheat the oven to 180C fan (356F).
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Prepare a large baking sheet lined with baking paper and set aside.
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Flatten the puff pastry and slice it into half horizontally.
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Spoon the chicken mixture on the pastry, try to avoid the rims of the pastry.
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Wrap the pastry around the chicken and using fork seal the pastry all around.
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Place 3 pieces of Parma ham on top of each pastry piece and sprinkle with Italian seasoning.
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Bake pastry for about 40 minutes, until the pastry becomes golden and Parma ham crisps up.
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When chicken pastry is ready, remove it from the oven, cut into squares and serve warm with sriracha sauce and a salad.
Note
Tips:
- I have divided pastry into half but you can cut it different way if you want.
- Use your hands to arrange chicken on pastry and press it tightly so it hold shape better while you roll pastry around it.