Thai Chicken in Puff Pastry
This is one of Mike’s favorite dishes that I make, and if you like thai food you will like it too! I even like making this one for him (because he likes it of course) but also because it’s a good one to cut into smaller portions and freeze for later, which means he has a home cooked meal for lunch even when I’m not home!
Let me apologize in advance – there is no way to make this dish look as appetizing as it really is.
Here is what the final product looks like…
As I said, cut up whatever is leftover and freeze it for later!
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Thai Chicken in Puff Pastry
Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
1 puff pastry sheet
1/3 cup sour cream
2 tablespoons peanut butter - I used crunchy this time
2 tablespoons soy sauce
2 teaspoons sesame oil
1 large chicken breast, cooked and shredded
1 cup of pineapple chunks
1/3 cup scallions
1 tablespoon sriracha sauce - optional, I just used it for the kick - you can use whatever you want or omit this ingredient
Topping:
1 egg
1 tablespoon sesame seeds
Directions:
Thaw the puff pastry sheet per the directions on the box. Mix all the ingredients together in a small bowl. When the puff pastry is ready, roll it out a little bit so it's a bit bigger and thinner.
Fold it up and pinch the sides together all the way around. Mix the egg with 1 tablespoon water - this creates an egg wash, brush it all over the top. Sprinkle sesame seeds on top. Bake at 375 degrees for about 30 minutes or until it's golden brown.
Recipe adapted from Robin Miller
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