Pesto Chicken Pastry Flowers
Serves 1220 mins prep25 mins cook
I love me some light buttery pastry every now and then, but that store-bought jargon with all the white flour and bad fats just throws me off. Solution: Made my own 'lite' pastry dough, and satisfied those cravings these little pastry flowers packed with chicken and pesto. They were less flaky compared to regular pastry (less fat, so....), but still had that rich and perfect buttery taste that just went oh so well with the filling!
0 servings
What you need
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. - Make pastry dough according to recipe here (http://bit.ly/lite-buttery-pastry) or use store brought puff pastry (more calories!). - Make pesto according to recipe here while dough chills (http://bit.ly/spinach-walnut-pesto). - Roll out pastry dough into a 9 x 9” sheet about ⅛” thick. - Cut into 6 equal-width strips of 1½” each. - Divide and spread pesto down the middle of each strip, leaving ¼” from the ends. Top with shredded chicken and nutritional yeast or parmesan. - Starting from the short end, carefully roll up the pastry strips into spiral logs. - Slice into half to make 2 rounds. - Brush with egg wash and place on prepared baking sheet with the tighter end (the one that was cut) as the base. Spread out the ¼” open end of the pastry to make a flower shape. - Bake for 12-15 minutes or until pastry is golden-brown.View original recipe