Creamy Chicken Puffs Recipes

Steps:

• In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
• In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
• Preheat oven to 325 degrees F (165 degrees C).
• Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
• Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Steps:

• In a small bowl, beat cream cheese and garlic powder until smooth. Stir in chicken. , Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise, forming two triangles. Place 1 teaspoon of chicken mixture in the center of each. Fold short side over filling; press sides to seal and roll up. , Place 1 in. apart on greased baking sheets. Bake at 375° until golden brown, 12-14 minutes. Serve warm.

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.

Steps:

• In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard the soft dough from inside the puffs. Cool puffs. , Meanwhile, in a large bowl, combine the first 7 filling ingredients. Spoon into puffs and, if desired, sprinkle with chives; replace tops. Serve immediately.

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Stir chicken, cream cheese, and garlic powder together.
• Unroll crescent rolls and cut each triangle in half into 2 triangles, for a total of 16 triangles. Lay triangles out on a flat work surface. Place 1 teaspoon of the chicken mixture in the center of each dough triangle and fold corners over the mixture into the center. Place folded dough pieces onto prepared baking sheet.
• Bake in the preheated oven until golden brown and puffed, 12 to 14 minutes; cool before serving.

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. , Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

Steps:

• Trim the chicken into even-sized pieces, roughly 1/2 inch (1 cm) squares.
• Melt the butter in a medium-sized saucepan and fry the chopped onion over a medium heat until it has turned pale gold about 4 minutes.
• Using a draining spoon, remove it to a plate.
• Turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes until they are really crisp.
• Transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat, for about 2 minutes.
• Return the onion and bacon to the saucepan.
• Using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices.
• Add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated.
• As it comes to simmer, it will have thickened to a creamy sauce.
• Add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time.
• Finally, stir in the crème fraîche and parsley, taste to check the seasoning and then leave it aside until it is completely cooled (preferably chilled).
• This can be done well ahead of time, but when you want to make the puffs, pre-heat the oven to gas mark 6, 400°F (200°C).
• Allow the pastry to come to room temperature?
• this will take about 10 minutes?
• then carefully unroll the sheet of pastry.
• Roll pastry to approx 3mm thickness and then cut out 10cm (4inch) circles from the pastry.
• Place a spoonful of filling into the center of the circles.
• Brush the edges with the beaten egg yolk, and fold in half and pinch the seam.
• Before cooking, brush the whole lot thickly with a beaten egg yolk.
• They will need to go on to a greased baking sheet and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown.