Creamy Chicken Puff Pastry Braid
Prep time: 20 mins | Cook time: 25 mins | Serves: 3–4
Ingredients
Pastry: 1 sheet of store-bought puff pastry (thawed).
Protein: 2 cups cooked chicken breast, shredded or cubed.
Vegetables: 1/2 cup sliced red onions, 1/2 cup chopped lettuce or spinach, and 1/4 cup sliced pickles or peppers.
Creamy Sauce: 4 oz cream cheese (softened), 2 tbsp mayonnaise, 1 tsp garlic powder, and a pinch of dried dill or parsley.
Topping: 1 egg (beaten for egg wash) and a sprinkle of sesame seeds or black pepper.
Instructions
Prepare the Filling: In a large bowl, mix the softened cream cheese, mayonnaise, and spices until smooth. Fold in the cooked chicken and vegetables until everything is evenly coated.
Prepare the Pastry: Lay the puff pastry sheet on a piece of parchment paper. Use a knife to cut diagonal strips (about 1 inch wide) along the two long sides of the pastry, leaving the center third solid for the filling.
Assemble: Spread the chicken mixture down the center of the pastry.
Braid: Fold the top and bottom ends of the pastry over the filling. Then, alternate folding the side strips over the center, overlapping them to create a “braided” look.
Bake: Brush the top of the pastry with the beaten egg. Bake in a preheated oven at 200°C (400°F) for 20–25 minutes, or until the pastry is puffed and deep golden brown.
Serve: Let it rest for 5 minutes before slicing so the creamy filling sets slightly.
Pro-Tips for Success
Cold Pastry: Keep your puff pastry in the fridge until you are ready to assemble. If it gets too warm, it won’t puff up as well.
Dry the Veggies: If using lettuce or watery vegetables, pat them dry with a paper towel first to prevent the bottom of the pastry from getting soggy.
Extra Cheese: Feel free to add a handful of shredded cheddar or mozzarella inside the braid for extra gooeyness!