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Chicken and Mushroom Puffs

Chicken and Mushroom Puffs


1 Tbsp Vegetable or Olive Oil

1 Tbsp Unsalted Butter
½ Red Onion, finely chopped

2 Cloves Garlic, finely chopped
225 grams Cremini Mushrooms, finely diced

½ tsp Red Chili Flakes

650 grams Ground Chicken (mixture of chicken breast & thigh)
2 Tbsp Chopped Fresh Parsley

2 Tbsp Chopped Fresh Basil
¼ tsp Italian Seasoning

1 ½ tsp Sea Salt

1 Large Egg
Freshly Ground Black Pepper
2 (400 g x 2) (12 x 15 inches) Pre-rolled Puff Pastry
Egg wash, 1 Large egg with 1 Tbsp of Water, beaten


In a skillet over medium-high heat, sauté the onion and garlic with olive oil and butter until soften, about 8 minutes. Then toss in the mushrooms, stir, seasoned with salt and pepper and cook until the mushrooms are softened. Remove the onion and mushroom mixture and let cool slightly.

In a large bowl, combine the ground chicken; onion and mushroom mixture, chili flakes, parsley, basil, Italian seasoning, sea salt, egg, and some freshly ground black pepper. Refrigerate the chicken mixture for about 2 hours.

Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

Place the puff pastry on a lightly floured surface. Cut each puff pastry into 9 pieces. You will have 18 pieces in total. Fill chicken mixture in center of each slice of the puff pastry. Brush the pastry edges with egg wash, gather the opposite corner of each pastry, pinch together to seal, and place them seam side down on a baking sheet. Brush the top with some egg wash.

Bake until golden brown, about 25 to 28 minutes. Remove from the oven and transfer to a wire rack. Let cool slightly and serve immediately.

Makes 18 Puffs


  1. Oh Those shiny tops of these rolls are super inviting....Hmmm!

    Yum! Yum! Yum!

  2. These rolls look absolutely delicious! I love combination of seasonings you used!


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