Puff pastry bags filled with chicken

Thick and fragrant sauce hoisin you can find it in the Asian food corner. It is sometimes referred to as an Asian barbecue sauce and is well worth having on hand. It is very tasty and can be used not only as a dip for various dishes, but also as an ingredient in many Asian dishes or as a marinade for meat.



A small onion (or half a large one) chop finelygrate a piece of freshly peeled ginger and a clove of garlic. Clean the shiitake mushrooms, remove the stems (use them, for example, in soup, they give them strength) and cut them into smaller cubes. Also finely chop the chicken.

Tip: When preparing the filling, you can improvise according to the supplies in the pantry: replace the onion with spring onions, use more common brown mushrooms instead of shiitake, and finely chopped fresh cabbage leaves will also be excellent in the filling. Feel free to use the peeled meat from the chicken bones and wings that you used for the preparation brothyou will need three to four tablespoons of meat to fill the puff pastry bags.


Heat the oil in a small pan, add the onion and fry until translucent. Add the mushrooms and also fry them for a short time, two minutes is enough. Then add garlic and ginger and also fry them in hot fat for a minute. Pour soy sauce and rice vinegar into the pan and let it foam a little. At the end, add minced meat and hoisin sauce, mix and heat. Taste and add salt if necessary, set aside and let it cool for a while.

Tip: It goes best with this dish sesame oil – if you have it, definitely use it.


Heat the oven to 200°C and whisk in a bowl an egg. Roll out the puff pastry, cut it in half lengthwise with a sharp knife, then cut it vertically into thirds to make 6 equal rectangles that will make the pockets.


Place about a tablespoon and a half of filling on half of each rectangle. To allow steam to escape during baking, make two slits on the free half of the dough with a sharp knife (or, more elegantly, cut 3-4 holes with a small round cutter). Brush the edges of the pockets with egg, fold the loose part of the dough over the filling and press well with the tines of a fork.


Transfer the finished pockets to a tray lined with baking paper, brush the surface with an egg and bake in a heated oven for about 20 minutes. They are also great warm at room temperature.

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