There is something truly magical about golden, flaky puff pastry wrapped around a rich and creamy filling, and this Chicken and Pesto Puff Pastry Parcels Recipe absolutely delivers on that promise. Imagine tender shredded chicken mingling with bright basil pesto and melted mozzarella cheese, all encased in a beautifully puffed and buttery crust that’s as inviting to look at as it is satisfying to eat. Whether you’re planning for a cozy weeknight dinner or looking to impress guests with a simple yet elegant appetizer, this recipe ticks every box with its blend of fresh flavors and irresistible texture.
Ingredients You’ll Need
Getting started with this dish is a breeze thanks to the straightforward, essential ingredients that each bring their own punch of flavor and texture. From the flaky, buttery puff pastry that provides the perfect vessel to the vibrant pesto that adds a fresh herbal note, every item works together harmoniously.
- 1 sheet puff pastry, thawed: The golden and flaky foundation that crisps up beautifully in the oven.
- 1 cup cooked shredded chicken: Tender protein that soaks up the pesto flavor and adds satisfying heartiness.
- 2 tbsp basil pesto: Provides a vibrant burst of herbaceous and garlicky goodness.
- ½ cup shredded mozzarella cheese: Melts smoothly to create a creamy, cheesy interior.
- 1 egg, beaten (for egg wash): Gives the pastry that irresistible golden shine and crispy finish.
- Salt & pepper to taste: Essential seasonings that balance and enhance all the flavors.
How to Make Chicken and Pesto Puff Pastry Parcels Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400 °F (200 °C) and lining a baking sheet with parchment paper or a non-stick mat. This ensures your parcels bake evenly and prevents sticking while you assemble the filling.
Step 2: Mix the Filling
In a mixing bowl, combine the shredded chicken with the basil pesto and shredded mozzarella cheese. Season with salt and pepper to taste. This mixture is the flavorful heart of your parcels, bringing creamy, herby, and savory notes all in one bite.
Step 3: Cut and Fill the Puff Pastry
Unfold the thawed puff pastry sheet and cut it into four equal squares. Spoon a generous amount of the chicken and pesto filling right into the center of each square, being careful not to overfill so the parcels seal properly.
Step 4: Fold and Seal
Bring the corners of each pastry square up over the filling and pinch them together to seal the parcels completely. This step traps the delicious filling inside while allowing the pastry to puff up gorgeously during baking.
Step 5: Apply Egg Wash and Bake
Brush the tops of the parcels with the beaten egg. This creates a golden, shiny exterior that looks as tempting as it tastes. Place the parcels on your prepared baking sheet, then bake for 15–18 minutes until they are puffed and beautifully golden brown.
How to Serve Chicken and Pesto Puff Pastry Parcels Recipe
Garnishes
Fresh garnishes can elevate your parcels effortlessly. A sprinkle of freshly grated Parmesan or a few torn basil leaves on top just before serving adds a lovely visual touch and enhances the herbal notes.
Side Dishes
These parcels pair beautifully with light side dishes. A crisp green salad with a zesty vinaigrette or a warm bowl of tomato soup complements the rich filling and flaky crust perfectly, making every bite balanced and satisfying.
Creative Ways to Present
If you’re serving these at a party, consider presenting them on a wooden board with small bowls of extra pesto or sun-dried tomato tapenade for dipping. They also work wonderfully as finger food wrapped individually in parchment paper with a sprig of fresh herbs.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the parcels in an airtight container in the refrigerator for up to two days. They may lose some of their crispiness but will still taste delicious when reheated.
Freezing
These parcels freeze well! After assembling but before baking, place them on a tray lined with parchment and freeze until solid. Then transfer to a freezer-safe container. Bake straight from frozen, adding a few extra minutes to the cooking time.
Reheating
To revive that irresistible crispy exterior, reheat parcels in a preheated oven at 350 °F (175 °C) for 10–15 minutes rather than microwaving, which can make the pastry soggy.
FAQs
Can I use pre-cooked rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works perfectly and saves time. Just shred it finely before mixing with the pesto and cheese.
What if I don’t have basil pesto on hand?
You can substitute with sun-dried tomato pesto or a mix of fresh herbs blended with olive oil and garlic if you want to keep that fresh herb flavor in a pinch.
Is this recipe suitable for freezing?
Yes, you can freeze unbaked parcels for later use. Just freeze them on a tray first, then store in a sealed container. Bake directly from frozen when ready.
Can I substitute mozzarella with another type of cheese?
Definitely! Mild cheeses like fontina, provolone, or even a sharp cheddar can be excellent alternatives, each bringing a slightly different flavor profile.
How can I make these parcels ahead for a party?
Prepare the parcels up to the point of baking, then refrigerate for a few hours. Brush with egg wash and bake right before serving for the best results.
Final Thoughts
This Chicken and Pesto Puff Pastry Parcels Recipe is a true winner for anyone who loves a delicious, fuss-free meal or appetizer. It combines easy prep with a sophisticated flavor profile that’s sure to impress at any dining occasion. I can’t recommend it enough for nights when you want to feel like you’ve gone all out without spending hours in the kitchen. Give it a try, and watch how quickly these vanish from the plate!
Print
Chicken and Pesto Puff Pastry Parcels Recipe
- Total Time: 28 minutes
- Yield: 4 parcels
Description
Golden, flaky puff pastry parcels filled with creamy basil pesto chicken and melted mozzarella cheese. These elegant yet easy-to-make parcels are perfect for entertaining or a quick weeknight dinner.
Ingredients
Pastry
- 1 sheet puff pastry, thawed
Filling
- 1 cup cooked shredded chicken
- 2 tbsp basil pesto
- ½ cup shredded mozzarella cheese
- Salt & pepper to taste
For Egg Wash
- 1 egg, beaten
Instructions
- Preheat Oven – Preheat your oven to 400 °F (200 °C) and line a baking sheet with parchment paper to prepare for baking the parcels.
- Prepare Filling – In a mixing bowl, combine the cooked shredded chicken, basil pesto, shredded mozzarella cheese, and season with salt and pepper. Mix thoroughly until well combined.
- Cut Pastry – Roll out the thawed puff pastry sheet on a lightly floured surface and cut it into 4 equal squares.
- Fill Parcels – Spoon an equal amount of the chicken and pesto filling into the center of each puff pastry square.
- Seal Parcels – Carefully fold the corners of each square over the filling to enclose it completely, pressing gently to seal the edges.
- Egg Wash – Brush the tops of each pastry parcel with the beaten egg to achieve a golden, glossy finish when baked.
- Bake – Arrange the parcels on the prepared baking sheet. Bake in the preheated oven for 15 to 18 minutes, or until the puff pastry is golden brown and puffed up.
Notes
- Add chopped sun-dried tomatoes to the filling for extra depth of flavor.
- Serve these parcels alongside a fresh green salad or warm tomato soup for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: European-Inspired
