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Chicken, herb and mozzarella filled pastry bakes

Chicken, herb and mozzarella filled pastry bakes

These oven baked pies will have your family ask for more and more. Serve with Spekko Long Grain Parboiled Rice and steamed vegetables.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    • 30 ml (2 tbsp) butter or oil
    • 4 chicken breasts, skinned and boned
    • 30 ml (2 tbsp) cake flour
    • 1 sheet frozen puff pastry, thawed
    • 250 g (2 cups) mozzarella cheese, grated
    • 100 ml chopped fresh parsley
    • 15 ml (1 tbsp) chopped fresh thyme
    • 1 large egg, beaten
    • salt and pepper to taste

Method

    1. Melt butter (or heat oil) in a saucepan.
    2. Add the chicken breasts and brown on all sides, use tongs for turning sealed chicken pieces.
    3. Season with salt and pepper. Remove from the heat and allow to cool in the fridge.
    4. Heat oven to 190 °C.
    5. Dust a surface with flour. Roll out the pastry to a 36 cm X 36 cm square. Cut into 4 equal squares.
    6. Mix the mozzarella cheese, parsley and thyme in a bowl.
    7. Spread this cheese mixture in the centre of each of the pastry squares. Place chicken breasts on top of the cheese mixture.
    8. Brush the edges with the beaten egg and fold until the chicken and cheese mixture is sealed. Place the folded side down onto a baking tray. Brush top with beaten egg.
    9. Bake for 20-25 minutes until golden brown and pastry is well risen.
    10. Allow to cool and slice in half before serving with grilled tomatoes or a lettuce salad.