Chicken Stuffed Puff Pastry Borek - Baked Chicken Pie Recipe
In this video we are going to show you an easy puff pastry pie recipe.If you have ever tried to cook Borek,you know how it's prepared.Most of borek recipes made by a thin flaky dough which is known as Yufka in Turkish cuisine .In this recipe we will use puff pastry.With puff pastry making borek is not exhausting anymore.You just need to fill it with a delicious filling.We have choosed to prepare a filling with chicken breast and mixed diced vegetables.You can change the filling according to your personal tastes ,also you can do it with ground meat.
First of all ; turn the heat on and add some oil in the pan.Start to sauté onions.When the onions are sautéd,add diced chicken breast and sauté them together for a while.Add tomato paste and spieces.Then let it cool down,the filling is ready.Meanwhile preheat the oven to 200°C/400°F .Start to roll out each puff pastry in turn.Then put a spoon of the filling in the middle of puff pastry.Then close it from the corners .Do the same with the remaining puff pastry.Whisk 2 egg yolks in a cup and brush with it.Sprinkle some nigalle or sesame seeds and bake in a pre-heated oven at 200°C/400°F for 20-25 mins.If you like the recipe,don't forget to subscribe. Stay tuned to not miss our next recipes,we share a new recipe every other day.
Ingredients for Puff Pastry Borek
1 chicken breast
1 package puff pastry (12 sheets)
350 gram mixed diced vegetables
2 egg yolks
1 teaspoon tomato paste
4 tablespoon vegetable oil
1 onion
1/2 teaspoon blackpepper
1 teaspoon salt
1 teaspoon thyme
For decoraation :nigalle or sesame seeds
Easy Chicken and Vegetable Pie Recipe from Jus-Rol
We used mixed frozen vegetables for this pie with some leftovers from a roast chicken. If you like, you can use any of your leftover vegetables instead of the frozen ones. For more delicious recipes from Jus-Rol visit
Ingredients to make 6 servings of pie:
1 Jus-Rol™ Shortcrust pastry ready rolled sheet thawed:
1 leeks trimmed and sliced
50g butter
500g cooked chicken
500ml milk
Beaten egg to glaze
3 tablespoons plain flour
400g cooked mixed vegetables such as carrots, peas and corn
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Chicken and Mushroom Pie Recipe
This chicken and mushroom pie is a fantastic chicken recipe to add to your Sunday night dinner repertoire! The creamy chicken filling is packed with browned mushrooms, caramelized onions, and crispy bits of bacon. Topped with flakey, buttery puffed pastry, it's cold-weather comfort food at its best!
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VIDEO CHAPTERS:
00:19 Roasting the Chicken
00:44 Decorating the puff pastry
02:45 Cooking the bacon and vegetables
05:36 Making the Chicken Pie Filling and Sauce
08:11 Placing the puff Pastry On Top of the Pie
09:06 Tasting the Chicken and Mushroom Pie!
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CHICKEN AND MUSHROOM PIE
Serves 4
*PRINT RECIPE HERE*
INGREDIENTS:
1.5lb (680g) Chicken, bone-in, skin-on breast
4 slices bacon, diced
1 ¼ cup (190g) yellow onion, sliced into half-moons
2 tbsp (30 ml) fresh thyme, minced and patted dry of any moisture
8 oz (230g) sliced mushrooms
3 tbsp (38g) butter
2 tbsp (15g) flour
2 cups (480ml) chicken broth
2-5 dashes Worcestershire sauce
1 tsp (5ml) mustard
1 Tbsp (15 ml) of heavy cream (if desired)
1 sheet store-bought puff pastry
1 egg, beaten
METHOD:
Preheat oven to 400F (200g). Roast chicken on a sheet pan with a rack until cooked through 45 minutes. Set aside to cool.
Roll the pastry out to remove any seams. Score decorative diagonal lines, in opposing directions, vertically along the pastry, being careful not to cut through the pastry, otherwise the sauce will rise up and spill out over your browning pastry and prevent it from puffing up fully.
Place pastry on a baking sheet lined with parchment paper and keep refrigerated until ready to use.
In a 10” (25cm) cast-iron skillet, cook bacon until crispy. Remove bacon with a slotted spoon, onto a plated lined with a paper towel. Keep the fat in the pan!
Cook the onions in the bacon fat until tender and fragrant. Then add the thyme and continue to cook for 1-2 minutes. Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. Keep fat!
Cook mushrooms in the bacon fat, or add 1 tbsp (15g) of butter if needed. Sautee until golden brown and they release their juices. Add mushrooms to a large bowl. Do not wash out the pan.
Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and heavy cream (if desired) and stir until combined. Allow to simmer.
Shred the cooked chicken off the bone into large shredded chunks. Set aside.
Add back in the mushrooms and onions, and the chicken. Stir to combine.
Taste for seasoning. Add salt and pepper if needed. Allow to cool for 15 mins. Meanwhile prep the puff pastry.
Remove the pastry from the refrigerator. Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. Bake at 400F for 20-25 mins. Serve immediately oven to table.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
How to Cook Chicken and Leek Pie
NEXT➡️Check my Chicken and Spinach Pie recipe:
✅How to Cook Chicken and Leek Pie at home with minimum effort?
This budget-friendly recipe it's so easy to make and we are making a whole tray, so it's enough for the whole family.
Ingredients for the Chicken and Leek Pie:
1kg Chicken Thighs
4 rushers streaky bacon
2 Leeks
250gr puff pastry
1 white onion
3 cloves garlic
300ml double cream/heavy cream
50ml white wine
1tbsp flour and a touch more for dusting
a sprig of thyme
1/4tbsp salt
1/2tsp black pepper
1tsp wholegrain mustard
1 free-range egg (egg-wash)
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Chicken and Stuffing Pie
My chicken and stuffing pie is intended to be eaten cold, like a pork pie. To stop my chicken and stuffing filling from drying out, I injected it with a marinade. The pastry for this chicken and stuffing pie is hot water pastry, which is commonly used for pork pies.
The written recipe for chicken and stuffing pie is here:
CHAPTERS
00:00 Intro
1:07 Marinade the chicken
3:45 Make the pastry
5:30 Make the stuffing
6:26 Roll out the pastry
7:34 Fill the pies
9:26 Bake the pies
9:40 De-tin the pies
10:44 Taste test
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