Chicken and Meat Puff Pastry Pies (Baked or Fried)

Name: Chicken and Meat Puff Pastry Pies (Baked or Fried)
Total time: 45 min
Yield: 6 people
Ingredients: 1 pkg Puff pastry (squares); 0.5 lb Chicken breast (finely diced); 0.5 lb Ground meat; 2 count Chopped onion; 2 tbsp Olive oil; 1 tsp Turmeric; 1 tsp Curry powder; 1 tsp Mixed spices (for meat); 1.5 tsp Salt; 1 tsp Black pepper; 1 count Beaten egg (for baking only); 2 cup Vegetable oil for frying

Baking • Stovetop • Meal Prep FriendlySnackComfort FoodLebanese/Arabic

Medium

45min

480kcal

6people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Crispy and flaky puff pastry pies with two delicious fillings: yellow chicken and savory meat, with options for oven baking or quick frying.

These chicken and meat puff pastry pies are a fantastic choice for a snack or a special side dish. In this double-filling recipe, we offer a yellow curry chicken filling rich in turmeric and a classic minced meat version. Whether you choose to bake them for light, flaky layers or fry them for a quick, deep golden crunch, you will enjoy a perfect taste for any occasion.

Ingredients

1 pkg Puff pastry (squares) (about 12-15 squares)
250 g Chicken breast (finely diced) (about 1.5 cups)
250 g Ground meat (about 1.5 cups)
2 whole Chopped onion (2 medium onions)
2 tbsp Olive oil
1 tsp Turmeric
1 tsp Curry powder
1 tsp Mixed spices (for meat)
1.5 tsp Salt
1 tsp Black pepper
1 whole Beaten egg (for baking only)
500 ml Vegetable oil for frying

Instructions

1
To prepare the chicken filling: Heat a tablespoon of olive oil in a pan, add half of the chopped onion and sauté until soft.
2
Add the diced chicken breast and stir until it changes color and is fully cooked, then season with half the salt, half the black pepper, turmeric, and curry until it turns a beautiful yellow. Remove from heat and let it cool.
3
To prepare the meat filling: In another pan, heat the remaining olive oil and add the other half of the chopped onion.
4
Add the ground meat and stir until cooked and the liquids have evaporated, then season with the remaining salt, black pepper, and mixed spices. Remove from heat and let it cool completely.
5
Spread out the puff pastry squares. Place a tablespoon of chicken filling in half of the squares, and the ground meat filling in the other half.
6
Fold the dough into triangles or rectangles and seal the edges well using a fork.
7
For baking (recommended): Preheat the oven to 200°C (400°F). Arrange the pies on a baking sheet, brush the tops with the beaten egg, and bake for 15 to 20 minutes until puffed and golden.
8
For frying: Heat the vegetable oil in a deep pan over medium heat. Fry the pies for a few minutes on each side until golden and crispy (avoid brushing with egg if frying). Remove onto paper towels to absorb excess oil.
9
Serve warm as a crispy snack.

Chef's Tips

•Baking in the oven is the best option for puff pastry because the butter between the layers needs the oven heat to evaporate and create perfect flakiness.
•If you choose to fry, make sure the oil is moderately hot to crisp them up quickly without soaking up too much oil inside.
•Always ensure the fillings are completely cold before stuffing the dough.