Mini Greek chicken puff pastry pies
Dimitra's Dishes · ♥ 624 likes · 11.8K views · 9 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ lb boneless, skinless chicken thighs
- ¼–½ tsp crushed pepper flakes
Put the chicken thighs in a baking tray, drizzle with the tiniest bit of olive oil and season both sides with salt and black pepper.
- olive oil
- salt
- black pepper
Bake in a preheated 400 degree oven about 25 minutes, until the chicken reaches 165F.
Finely chop an onion and cook in a tiny bit of olive oil until soft and golden.
Onion, scallions and cream cheese
- 1 whole onion
- olive oil
- 3–4 whole scallions
Thinly slice three or four scallions, add to the skillet and cook two to three minutes until wilted.
- 8 oz full fat cream cheese
Take the pan off the heat and mix in 8 ounces of room-temperature cream cheese, letting the residual heat melt it into the onions.
- 1 tsp dried dill
- 1–2 tsp dried thyme
- 4 oz block feta
- 2–3 sheet puff pastry
Add the chicken, about a teaspoon of dried dill, one to two teaspoons of dried thyme, crushed pepper flakes and about four ounces of crumbled feta; mix until well combined. Taste; it should need no salt. Cool completely.
Seasoning the filling with dill, thyme and feta
Cut rounds from the puff pastry with a 3 1/2 inch cutter, or cut each sheet into three strips one way and four the other for rectangles of about 3.3 by 3.75 inches; place on parchment-lined trays.
Cutting puff pastry rounds and rectangles
- 2 whole egg yolks
- half and half
Whisk two egg yolks with some half and half; brush the edges of the bottom pieces.
Pile heaping teaspoons or tablespoons of filling in the center, stretch the top piece slightly, lay it over and press the edges with a fork to seal.
Variation: freeze unbaked and bake from frozen, adding five minutes to the baking time.
Serving, freezing and tasting