Recipe: Puff pastry with chicken and rice step by step with pictures | Handy.Recipes

Puff pastry with chicken and rice

Cooked Puff pastry with chicken and rice

Time to cook: 55 minutes

Total Servings: 10

Nutritional Value

A hearty, tasty pie. I baked it to order of my housemates. They love this filling.

The recipe

Ingredients for Puff Pastry with Chicken and Rice:


  • Yeast dough (puff pastry) - 320 g


  • Rice (Boiled, "Mistral" Jasmine) - 600 g
  • Chicken (fillet, boiled) - 400 g
  • Onions (medium) - 2 pcs
  • Carrots (medium) - 1 pc
  • Roots (Dried, ground, to taste)
  • Seasoning (white pepper, curry)


  • Egg yolk - 2 woks
  • Olive oil - 5 tablespoon


  • Egg yolk - 1 pc
  • Vanillin - 0.5 teaspoon
  • Olive oil - 2 tablespoon

How to cook Puff Pastry with Chicken and Rice step by step with photos

I have leftover yeast puff pastry from a previous baking. I decided to use it for a pie. I did not fry the filling and lay it in layers. ( St. my son doesn't like anything fried. )

I put the dough on the table sprinkled with flour and rolled out.

I rolled out the dough and put it into a parchment paper-covered sheet of parchment paper (22 x 22 cm).

Then I put 200g of rice on top of the dough. On it I sprinkled the crushed dried roots and curry. ( I dry carrots, parsley and celery every year. I shred the roots and add salt. I store them in glass jars with tight lids. In some jars I add chopped dried herbs. It's very convenient. There are fresh herbs in all the windows all year round, too.)

I put chopped boiled chicken fillet on top of the rice (200g).

I chopped onions and carrots in a shredder. I put half of the onions and carrots on the meat.

Lay out 200 grams of rice and sprinkle with shredded roots and curry.

Then I put the rest of the fillet (200g).

Shredded onions and carrots again.

For the third time, I put in the (200g) rice and poured in the dried chopped roots.

Lastly, I sprinkled a little curry. On top I evenly sprinkled the grease - butter and yolks, so the filling wouldn't be dry.

I rolled the edges of the dough up and smeared them with the egg yolk mixed with with butter and vanilla. Covered the top with foil, shiny side down. I put the pie in the preheated oven to 180 degrees.

35 minutes later, it was ready. I kept the foil on. The pie browned well underneath.

I took it out hot by the edges of the parchment paper on which the pie was baked.

Sliced it up and put it on the plates with a cake spatula.

We ate the pie with spoons. The pie was a thick layer of filling, and it would have been very uncomfortable to eat it with our hands.

I have a large collection of baskets of different sizes, in different colors and weaves. They are woven from bast, wicker, straw, etc. x materials. All baskets can not be photographed, so In the photo only those that were at hand. I got this little blonde basket with flowers in it I have a friend on the site from Moscow. I have baskets all over the place. St. son said if I buy just one more basket, he'd throw them all away. In baskets hold skeins of wool, onion, Garlic and sundries. But this is not the limit...

Nutritional Value:

Whole Dish:
4323.7 Calories
152.2 g
213.5 g
525.5 g
Per Serving:
432.4 Calories
15.2 g
21.4 g
52.6 g
247.1 Calories
8.7 g
12.2 g
30 g

Seasoning, Onions, Olive Oil, Rice, Chicken, Carrots, Egg Yolk, Baking, Roots, Vanillin, Pastry, Pies

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