Chicken And Vegetables With Mini Puffs Recipes

CHICKEN PUFFS

Chicken Puffs image

Hosting an appetizer buffet? Showcase these mini chicken sandwiches that boast a do-ahead prep tip.

Provided by By Betty Crocker Kitchens

Categories Dinner

Time 1h30m

Yield 12

Number Of Ingredients 6

Ingredients

1/2 cup water
1/4 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
2 eggs
1 1/2 cups deli chicken salad

Steps:

Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.

Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Puff, Sodium 90 mg, Sugar 0 g, TransFat 0 g

CHICKEN AND VEGETABLES WITH MINI PUFFS

Chicken and Vegetables With Mini Puffs image

Make and share this Chicken and Vegetables With Mini Puffs recipe from Food.com.

Provided by hectorthebat

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

470 g chicken
1 tablespoon oil
150 g mushrooms
590 g chicken soup
200 g sweetcorn
200 g puff pastry
1 egg
mashed potatoes
carrot

Steps:

Preheat the oven to 220C/200C Fan/Gas 7. Cut the chicken into bite-sized pieces and fry in the oil until lightly browned on all sides.
Add the mushrooms and cook for 5 minutes, stirring.
Transfer to a saucepan and add the cans of soup, sweetcorn, and 150ml water. Cover and simmer gently for 10 minutes.
Cut out 16 small rounds from the pastry. Put on a baking tray, brush with beaten egg, if using, and bake for 10 minutes (freeze any leftover pastry).
Share the chicken mixture between four dishes, top with the pastry rounds and serve with mash and carrots.

Nutrition Facts : Calories 727.5, Fat 45.8, SaturatedFat 12, Cholesterol 152.3, Sodium 897.1, Carbohydrate 43.1, Fiber 2.9, Sugar 3.7, Protein 36.7

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