Thai Chicken in Puff Pastry
This is a post from the archives that I’m bringing to the front page, you see it’s one of my husband’s favorite things. I mentioned in this post that last week was insanely busy for us. I won’t go into all the details, but there are a few things I missed because of our schedule – like this blog’s second birthday, my twin brothers graduation from high school, baby Tay Tay’s birthday and last but not least, my husband’s birthday!
My husband has this tradition on his birthday, each year he throws himself a pool party. I’ve decided he’s getting old, because this is the first year he opted out of the annual pool party! (I’m so proud!) But, a little bummed too. You see, this year our dear friends Micah and Tiffany tied the knot the night before his birthday. It was an absolutely beautiful ceremony – Tiffany was a STUNNING bride and Micah was the happiest I’ve ever seen him! I’d say it was a worthy trade off!
So, as I mentioned, this is a post from the archives. Every once and a while I re-do an old recipe. I might tweak some ingredients, portions, etc. As for this recipe, I simply did a re-shoot. Seriously, look at these old photos…
One of the biggest things I’ve learned with food photography is that you don’t have to shoot the food the way the recipes says you should. For example, if something is served over rice, you don’t have to put it over rice for the picture – you can just put the rice on the side, or you can serve over rice and place the rice on the side. See an example here.
So, for this recipe, I decided I was going to make mini pot pies instead of dumping everything into a puff pastry and sealing it. The difference is night and day! These are beautiful! Now, which would you rather eat!?
Thai Chicken in Puff Pastry
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
1 puff pastry sheet
1/3 cup sour cream
2 tablespoons peanut butter - I used crunchy this time
2 tablespoons soy sauce
2 teaspoons sesame oil
1 large chicken breast, cooked and shredded
1 cup of pineapple chunks
1/3 cup scallions
1 tablespoon sriracha sauce - optional, I just used it for the kick - you can use whatever you want or omit this ingredient
Splash of water
1 tablespoon sesame seeds
Thaw the puff pastry sheet per the directions on the box. Mix all the ingredients together in a small bowl. When the puff pastry is ready, roll it out a little bit so it's a bit bigger and thinner.
Fold it up and pinch the sides together all the way around. Mix the egg with 1 tablespoon water - this creates an egg wash, brush it all over the top. Sprinkle sesame seeds on top. Bake at 375 degrees for about 30 minutes or until it's golden brown.
As shown: thaw puff pastry according to the package, cut out circles the size of your ramekins. Fill them with the chicken mixture and top with the puff pastry - bake accordingly.
Recipe adapted from Robin Miller