Chicken and Cream Cheese Pastry Parcels
Golden pastry parcels hold a creamy chicken and green onion filling, finished with butter and a crisp crouton topping.
20 min
Prep
42 min
Cook
4
Serves
770
Calories
Macros · per serving
35g protein
54g carbs
44g fat
Ingredients
For 4 servings
- 400 g chicken breast
- 226 g cream cheese
- 5 g green onion
- 0.25 tsp salt
- 0.25 tsp garlic powder
- 30 ml milk
- 452 g refrigerated crescent roll dough
- 14 g butter
- 15 g crouton
Instructions
- 1
Preheat the oven to 175°C/350°F with a rack in the middle. Line a 43 × 33 cm rimmed baking tray with baking parchment. Prepare the filling and parcels while the oven heats.
- 2
Put the cream cheese in a 2-litre microwave-safe nonmetal bowl and cover with a vented microwave-safe lid. Microwave at 900 watts for 20 seconds, stir, then heat for another 10 seconds if needed until soft enough to mix. In a separate small, vented microwave-safe nonmetal bowl, melt the butter at 900 watts in 10-second bursts, stirring between bursts, for approximately 20–30 seconds.
- 3
Put the chicken breast in a vented microwave-safe nonmetal dish and microwave at 900 watts for 5–7 minutes, turning once, until it reaches 74°C/165°F; rest for 5 minutes, then shred with two forks. Finely chop the green onion. Stir the green onion, salt, garlic powder and milk into the softened cream cheese, then fold in the chicken.
- 4
Unroll the dough from two 226 g packages, each containing eight triangles. Join adjacent triangles in pairs, firmly pinching their diagonal seams closed to make eight rectangles. Gently stretch each rectangle to approximately 12 × 15 cm without tearing it.
- 5
Divide the filling evenly among the rectangles, approximately 70 g each, placing it on one half and leaving a clear border. Fold the other half over the filling and firmly pinch every open edge closed. Arrange the parcels on the tray with approximately 2 cm between them.
- 6
Brush the tops with all the melted butter. Crush the croutons in a small bag or by hand and sprinkle all the crumbs over the parcels, pressing lightly so they stick.
- 7
Bake for 25–30 minutes, until the pastry is golden, the bases are cooked through and the chicken filling reaches 74°C/165°F on an instant-read thermometer inserted through the side into the centre. If necessary, continue baking until that temperature is reached.
- 8
Let the parcels stand on the tray for 5 minutes before serving. Serve two parcels per person.
Cook it this week.
NeatEat plans Chicken and Cream Cheese Pastry Parcels — and the rest of your week — around your budget, groceries included.