Using refrigerated puff pastry is a culinary trick that can make you look like a fancy pastry chef. Our recipe for Braided Chicken Pastry Roll looks great and will impress those you are serving, and it tastes delicious as well.
While authentic chefs may make their own puff pastry from scratch, most home cooks know that hand-made puff pastry isn’t really that much better than the stuff that is available in stores. When you buy manufactured puff pastry, all of a sudden all kinds of amazing, delicious, and beautiful pastries are now within your reach.
Whether you are stuffing it with sweet and fruity ingredients, or savory, cheesy meats with herbs, puff pastry makes baking for parties and potlucks simple. This refrigerated dough bakes up like magic into crispy, buttery, golden-brown layers.
Braided Chicken Pastry Roll Recipe
- Medium-Sized Saucepan
- Medium-sized mixing bowl
- Two Forks
- Baking Sheet
- Rolling Pin
- Sharp knife
- ½ cup Mayonnaise
- 2 tbsp Dijon Mustard
- 3 tbsp Chopped Fresh Parsley
- 6 pcs Chicken Tenders
- 1½ cups Shredded Cheese
- ½ cup Frozen Peas
- 1 package Refrigerated Puff Pastry if you bought frozen puff pastry, allow it to thaw overnight in the refrigerator before you use it
- In a medium saucepan, cover the chicken tenders with water and bring them to a full boil over medium heat. Turn off the heat that is under the saucepan but leave the pot on the stovetop. Put the lid on the pan and set a timer for 15 minutes.
- When the timer goes off, remove the chicken from the pan and discard the water. Put the chicken into a medium-sized mixing bowl. Using two forks shred the chicken into small bits. Add the mayonnaise, Dijon mustard, parsley, and shredded cheese. Stir in the frozen peas.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and lightly spray it with cooking spray.
- Unroll the puff pastry on the parchment paper. You may have to roll it out a little with a lightly floured rolling pin because you want it to be in a 10 by 17 rectangle.
- Remove the chicken mixture from the bowl and shape it into a rectangular mound the center of the pastry to within 3 inches of the edges.
- Use a sharp knife to cut one-inch slits in the long sides of the dough, kind of making a fringe along the longest edges of your dough rectangle.
- Gently fold these strips of dough toward the middle over top of the chicken mixture, alternating which strip of dough goes on top of one another, crisscrossing the dough strips to make a kind of woven appearance.
- Put the pastry roll in the oven and bake it for 25 to 30 minutes or until it is golden brown and bubbly.
- Let the pastry roll cool for about fifteen minutes before cutting into slices and serving.