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Chicken Puff Pastry Bureks February 14, 2013

Posted by Paula Erbay in Appetizers.

01 Appetizer Bureks

1 package      Puff Pastry Squares (5×5 – 10 pieces[1])
1 small-med  Potato – boiled and diced
1-2 T                Vegetable oil
1                        Onion, brown
2 T                    Pine Nuts
1                        Serrano Pepper (or more to taste), seeded & finely chopped
4                       Garlic cloves, finely chopped
1 lb                  Chicken, ground
1 tsp                Paprika
to taste          Salt, Black Pepper
Dash               Cinnamon
Dash               Allspice
Dash               Cayenne
¼ C                 Parsley, chopped
2                      Eggs – separate use
Nigella Seeds (Black Caraway seeds)

Have 2 pastry brushes available (one for water one for the egg wash)

Set puff pastry on counter to thaw.

Heat sauté pan on med-medium high heat and add vegetable oil (1 – 2 T max).  Cook the onions until soft, add the pine nuts until lightly colored, then the chopped Serrano pepper and garlic.  Add the ground chicken and seasonings, break up the chicken as it cooks and be sure to mix all the seasonings, onion, garlic, and  pepper into the chicken. 1 Chicken Filling

The chicken is thoroughly cooked when there is no pink color remaining, also any liquid will have evaporated or been reincorporated. Mix the parsley and finely chopped cooked potato into the chicken mixture.  Taste the mixture and adjust seasonings.  Remove from the heat and let cool.  Mix one beaten egg into the cooled chicken mixture just prior to filling the puff pastry.

Heat oven to 375° Convection Bake or 425° regular oven

Mix one egg with about an equal amount of water (no more though) in a small bowl.  Put plain water in another small bowl.  Have a separate pastry brush for each (you can even use a disposable paint brush from the hardware store – just wash first).

I used Puff Pastry that came in 5 inch squares with 10 pieces to the package.  On a lightly floured surface, I roll these slightly to be about 6×6 inches; I then cut each square into 4 pieces.2 Chicken folding

Brush all four sides of each square with water.  Place a spoonful of filling on the square and fold one side over the top making a rectangle.

3 Crimped with forkCrimp the three sides with the tines of a fork to seal, poke the top of the burek with the fork to allow steam to escape while baking.

Place about an inch apart on a non-stick baking sheet or a baking sheet lined with parchment or a silicone baking mat.  Brush each burek with the egg wash then sprinkle with Nigella seeds.  Bake in a preheated oven set to 375 ° Convection Bake or 425° conventional oven for 15 – 18 minutes and golden brown, it’s better to over bake puff pastry than under bake, just don’t burn them.  Makes 40 pieces of appetizer sized bureks.

4 Chicken on baking sheet 5 Chicken baked

[1] Any brand should work fine – I get mine from Jon’s Market (frozen)



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