Chicken Pastry is one of those recipes that feels impressive but honestly does not require fancy skills. You make a soft, buttery pastry dough, fold it a few times to create layers, then bake it until golden. Once cooled, you fill the shells with a simple chicken salad mixed with cucumber and mayonnaise. The contrast between the warm, crisp pastry and the cool, creamy filling works really well.
I like how the cucumber adds a bit of crunch without making the filling too heavy. This recipe is great when you want something a little special but still approachable for a weekend cooking project.
About the Recipe
You should try this recipe because it teaches you a straightforward pastry technique that you can use again and again. The folding method creates those lovely flaky layers without needing fancy equipment or chilled butter blocks. The filling is refreshing and not too rich, which means you can enjoy these pastries without feeling weighed down. They work well for brunch, afternoon tea, or even packed lunches.
The ingredients are simple and you probably have most of them already. Once you get the hang of rolling and folding, the whole process feels quite relaxing.
Why you will love this recipe
The pastry shell comes out tender and crisp, with a buttery flavor that holds up nicely to the cool filling. The chicken salad is light and creamy, with just enough mayonnaise to bind everything without drowning the other flavors. Cucumber brings a fresh note that keeps each bite interesting.
Because the filling is served cold, these pastries taste great even at room temperature, which makes them easy to transport or serve at gatherings. The recipe also lets you practice a useful pastry technique that builds confidence in the kitchen. You end up with something that looks bakery bought but costs much less.
Chicken Pastry
Cooking Tips
Make sure your water is cold when you add it to the dough, as this helps keep the fat from melting too quickly. When rolling and folding, work on a well floured surface so the dough does not stick. I usually chill the dough between folding rounds if my kitchen feels warm, as it makes the pastry easier to handle.
Do not skip the resting time after mixing the dough, because it allows the gluten to relax and makes rolling much smoother. For the filling, shred or dice the chicken finely so it mixes well with the cucumber and mayonnaise.
Serving and Storing Suggestions
This recipe makes about 6 to 8 individual pastries, depending on the size of your tins. Total prep and cooking time is around 90 minutes, including the resting period. Serve the pastries at room temperature or slightly chilled for the best contrast between the pastry and filling. Store unfilled pastry shells in an airtight container at room temperature for up to two days.
Keep the chicken filling refrigerated in a separate container and assemble just before serving to prevent sogginess. Garnish with tomato slices right before you serve for a fresh look.
Similar Recipes
- Chicken Puff Pastry Bites
- Chicken and Vegetable Hand Pies
- Savory Chicken Turnovers
- Chicken Salad Tartlets
Nutrient Benefits
This recipe provides a good amount of protein from the chicken, which helps keep you satisfied longer. Cucumber adds hydration and a small dose of vitamins without adding many calories. The pastry offers energy from carbohydrates and some fat from the butter and margarine, which makes these pastries filling enough for a light meal.
Mayonnaise contributes fat and a bit of creaminess, though you can reduce the amount if you prefer a lighter filling. Using whole wheat flour in place of some white flour would add fiber and make the pastry a bit heartier.
Chicken Pastry
Ingredients
- 2 cups Flour
- 1 tsp Baking Powder
- 125 gms Pastry Margarine
- 45 gms Butter
- 1 Tomato (for garnish)
For the Filling:
- 2 cups Chicken (seasoned with salt and pepper)
- 1 Cucumber (diced)
- 3 tbsp Mayonnaise
- Salt as per taste
- Pepper as per taste
Instructions
- Sift the flour and baking powder into a bowl.
- Rub in the margarine till the mixture resembles breadcrumbs.
- Add the butter along with cold water as required to make the dough soft.
- Cover with a dry cloth and keep aside for 30 minutes.
- Roll out the dough on a floured board to about 1 cm thick.
- Divide into 3 equal parts and fold the 1st part over to the centre.
- Now fold over the centre to the 3rd part.
- It is now in 3 layers.
- Repeat the rolling and folding process 2 more times.
- Divide the pastry into 2 for easier handling.
- Roll out into circles and put into an ungreased pastry tins.
- Bake in a hot oven for about 20 minutes.
- When done, remove from tins and cool on a wire rack.
- To make the filling, cut the chicken into small pieces.
- Mix the chicken, cucumber and mayonnaise in a bowl and mix well.
- Add salt and pepper.
- Fill the pastry with the chicken stuffing.
- Garnish with thin tomato strips.
- Serve.
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Frequently Asked Questions
Can I use cooked rotisserie chicken for the filling?
Yes, rotisserie chicken works perfectly and saves time. Just shred or chop it into small pieces and season with a bit of extra salt and pepper if needed.
What can I substitute for pastry margarine?
You can use all butter instead of margarine. The pastry will have a richer flavor, though it may be slightly less flaky. Use 170 grams of butter total if you skip the margarine.
How do I know when the pastry is done baking?
The pastry should be golden brown on top and feel firm to the touch. If the edges start to brown too quickly, lower the oven temperature slightly and bake a few minutes longer.
Can I make the pastry dough ahead of time?
Yes, you can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to one day. Let it sit at room temperature for about 10 minutes before rolling to make it easier to work with.
What other fillings work well with this pastry?
You can try tuna salad, egg salad, or a mix of sautéed vegetables with cheese. Any filling that is not too wet will work, since moisture can soften the pastry shell.
