Chicken and Potatoes Puff Pastry (Gluten Free)
Chicken Puffs are a great appetizer and when my children were younger, they would gobble them up in seconds! I had not made these in a while and now since my daughter is also gluten free, I wanted to make a gluten free version for her. I used US Wellness Meats' Chicken breasts and used Primal Palate's Meat and Potatoes seasoning to keep it simple! The chicken filling has onion and potatoes and tastes so good on it's own! But when you envelope that in gluten free puff pastry sheets, you get these delicious pastry pockets! These pastry puffs would make a great appetizer for your Super Bowl party!
PREP TIME
30 minutes
COOK TIME
30 minutes
INGREDIENTS
13
Serves: 3-4
Ingredients
- 10 oz10 oz10 oz Gluten-Free Puff Pastry, I used DuFour brand
- .5 lb.5 lb.5 lb Pasture-raised Chicken Breasts - US Wellness Meats, cooked and shredded
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 0.5 tsp0.5 tsp0.5 tsp Fennel Seeds (Whole) - The Spice Lab
- 1 whole1 whole1 whole Red Onion, chopped
- 1 whole1 whole1 whole Potatoes, White, cubed
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 2 tsp2 tsp2 tsp Meat & Potatoes Seasoning - Primal Palate
- 1 tsp1 tsp1 tsp Cumin, Ground
- 0.5 tsp0.5 tsp0.5 tsp Kashmiri Chili Powder, optional
- 1 Tbsp1 Tbsp1 Tbsp Non-GMO Cassava Flour - 1 lb Bag - Otto's Naturals
- 4 Tbsp4 Tbsp4 Tbsp Water
- 2 Tbsp2 Tbsp2 Tbsp Cassava Flour, for dusting
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Remove the puff pastry sheets from the freezer and let them thaw at room temperature for about 45 mins. While the pastry is thawing, you can get started with the filling.
- Heat a deep and wide bottomed pan and add the oil. Add the fennel seeds and lower heat to medium. Then add the chopped onions and stir for 2 minutes. Then add the potatoes, the salt and all the spices. Stir to mix well and cover the pot with a tight fitting lid and cook on low heat for about 10 minutes until the potatoes are cooked. (Stir in between to make sure the potatoes don't stick to the pan). Once the potatoes are cooked, add the shredded chicken and stir well to mix the chicken well with all the spices. Sprinkle two tablespoons water and cover and cook on low heat for another two minutes. Turn heat off and remove the lid and let the filling cool for about 15-20 minutes before assembling the puff pastries.
- For assembling the pastries:
- Mix the cassava flour with water to form a thick paste. Keep this bowl next to you.
- Now take the puff pastry sheets and cut in the middle (through the fold) and form two rectangles. Now cut each rectangle into 3 equal rectangles and then cut each smaller rectangle into two halves. This way you will get 6 squares from each half and therefore 12 squares in all.
- Now take each square and dust it with cassava flour and then roll it lightly with a rolling pin to form a larger rectangle (the small square is thick so rolling it will result in a rectangle).
- Now dip your index finger into the cassava paste and dab it on all 4 sides of the rectangle. Now place about 1.5 tbsps of chicken and potato filling into the middle of the rectangle and then close the edges by pressing them together. Do all these with very gentle hands making sure not to crack the pastry sheet.
- Lay the assembled pastry onto an Aluminium foil lined large baking sheet.
- Pre-heat oven to 400 F. Place the baking sheet on the lower rack of the oven and bake for about 20 minutes or until the bottoms are golden borwn. take the tray out and flip the pastries to the other side and bake again for 5 more minutes until it is golden brown and crisp on both sides.
- Serve puff pastries warm with ketchup on the side!
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About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Egg Free Gluten Free Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 567 |
| Fat: | 33 g |
| Carbohydrates: | 48 g |
| Protein: | 17 g |
| Cholesterol: | 47 g |
| Sodium: | 1111 mg |
| Fiber: | 7 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
One response to “Chicken and Potatoes Puff Pastry (Gluten Free)”
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this is such a yummy handheld!