Bakery-Style Chicken Puff Pastry

Steps

1. 1

   In a pan over medium heat, melt the butter and add the finely chopped onion. Sauté until the onion becomes translucent and soft.

2. 2

   Stir in the all-purpose flour and cook for 1 minute to remove the raw flour taste, ensuring it doesn't brown too much.

   Start 1-minute timer
3. 3

   Gradually pour in the milk while whisking or stirring constantly to create a smooth, thick white sauce.

4. 4

   Add the shredded chicken, salt, black pepper, red chili flakes, and dried oregano to the sauce. Mix well until the chicken is thoroughly coated and the mixture is thick. Remove from heat and let it cool.

5. 5

   Preheat your oven to 400°F (200 °C) (200°C (400 °F)).

6. 6

   Roll out the puff pastry sheets on a lightly floured surface. Cut the pastry into equal-sized squares or rectangles.

7. 7

   Place a spoonful of the chicken filling in the center of half the pastry pieces. Top the filling with a sprinkle of shredded mozzarella cheese.

8. 8

   Place another piece of pastry over the filling. Use a fork to crimp and seal the edges firmly. Alternatively, fold a single square over to form a triangle and seal.

9. 9

   Place the assembled pastries on a baking sheet lined with parchment paper. Brush the tops of each pastry with the beaten egg wash.

10. 10

    Sprinkle sesame seeds over the top for garnish.

11. 11

    Bake in the preheated oven for 20-25 minutes, or until the pastry has puffed up and is a deep golden brown.

    Start 20-minute timer
12. 12

    Remove from the oven and allow to cool slightly on a wire rack before serving.