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Ground Chicken Puff Pastries on a pink plate in the kitchen on a wood table with shadows from the sun

Ground Chicken Puff Pastries

Golden ground chicken meat pies that have a kick of green chili and crunch from the baked phyllo
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 3 minutes
Total Time 58 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ Cups Shredded Raw Cheddar
  • ¼ Diced Onion
  • 1 Can Green Chilis (Mild if you have kids)
  • 2 Avocados (Could do 1 but we really love guac)
  • 1 lb Ground Chicken
  • Salt, Pepper, Onion Powder, Garlic Powder, Chili Powder

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Pre-heat oven to 400℉
  2. Combine ground chicken, green chilis, diced onions and shredded cheese in a large mixing bowl. Add seasoning: salt, pepper, garlic powder, onion powder, chili powder and mix
  3. Layout the 9x13" phyllo dough sheets, 9" side top to bottom
  4. Add the filling evenly to the bottom side of the sheet
  5. Pull the bottom of the sheet up and over the filling, pat in the two ends just like you would when rolling a burrito, all the way until you reach the top.
  6. Lay the roll, seam down on the baking sheet lined with parchment paper.
  7. Top with oil or butter to get that golden crunch!
  8. Let rest for 3-5 mins, cut in the middle on a diagonal and serve with guac

Notes

Tips
  • Use two sheets of phyllo per roll. Using one doesn’t give you as much crunch and using more than two the dough / filling ration wont be right
  • Use parchment and not foil to avoid them sticking
  • Don’t forget the cheese!! Once rolled there is really no turning back without a mess. I have done this and although still yummy not as scrumptious.
  • Oil up – brush oil or butter on top of the rolls before going in oven to get the golden crunch
  • You can add the filling in a gallon ziplock and cut one corner to have very even rolls, but I just add with a fork and eye mine now days
  • Depending on how lean your meat is, you may have to drain the juice mid way