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Chicken and Brie Puff Pastry Parcels

November 1, 2013 by Maureen 81 Comments

Ohhhh, this is SO good.  If you’ve ever wondered what to do with leftover chicken, this is it!

Chicken and Brie Parcels

I wouldn’t lead you down the wrong path, I promise.  I got the idea for this last week and I roasted a chicken yesterday just so I could have cooked chicken to make these today.  When John’s dad said, “Leftovers?”  I told him this was very special and if he didn’t behave it would be cat food for him!

These would be great for a meal like we had but they’d also be terrific in smaller sizes as finger food for a party.  I’m eager to give them a try the next time we’re entertaining.

Chicken and Brie Parcels

There aren’t a lot of ingredients and you can buy the pastry and make them ahead and bake at mealtime.  What could be easier?  (well, going out to dinner would be easier but we’re talking home cooked food.)

You chop an onion and small clove of garlic and saute them in butter, add chopped sage, brandy, salt and pepper and then add flour and then APPLE JUICE!  Yeah, gravy with apple juice.  It’s amazing.  You can leave out the brandy or garlic but I thought they were lovely in this sauce.  Add the chicken and let it cool.

Cut squares of puff pastry and put about a quarter cup of chicken mixture and either fold over or use another slice of pastry as a top, then crimp the edges and put in the fridge til time to bake.  They took about 20 minutes at 200C/400F.

Chicken and Brie Parcels

4.9 from 15 reviews
Chicken, Brie and Puff Pastry Parcels
 
Print
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
 
Two cups of cooked chicken and some puff pastry and you're on your way to a meal everyone will love.
Author: Maureen Shaw
Recipe type: Main
Cuisine: French
Serves: 12
Ingredients
  • 2 tablespoons unsalted butter (30 grams)
  • 1 large shallot, minced
  • 1 small clove garlic, minced
  • 1 tablespoon chopped fresh sage
  • ⅛ teaspoon ground nutmeg
  • Salt and freshly ground black pepper
  • 1 tablespoon plain flour
  • ¾ cup apple juice
  • 1 tablespoon brandy, optional
  • 2 cups shredded roasted chicken breast
  • 1 pound store-bought puff pastry, thawed
  • 1 large egg, lightly beaten with 1 tablespoon water
  • 8 ounces soft Brie, sliced (250 g)
Instructions
Filling
  1. In a skillet, melt butter over medium heat.
  2. Add onion and garlic and sauté until soft, about 4-5 minutes.
  3. Stir in sage and nutmeg and season with salt and and pepper to taste.
  4. Add brandy if using.
  5. Sprinkle flour over mixture and mix well.
  6. Whisk in apple juice, reduce heat and simmer until thickened.
  7. Add chicken and mix to combine. Simmer for 2 minutes.
  8. Remove from heat and set aside to cool completely.
Assembly
  1. Roll pastry if required.
  2. Using pizza cutter or a sharp knife, cut into six 5-inch (12.5 cm) squares. Repeat with remaining dough.
  3. Brush edges of squares with egg wash.
  4. Place about ¼ cup chicken mixture in center of each square and top with 1 slice of Brie.
  5. Either fold squares in half diagonally, enclosing filling or use two pieces of puff pastry. Pinch together edges to seal, and crimp with the tines of a fork.
  6. Brush tops with egg wash.
  7. Place pies, on parchment-lined baking sheets, in freezer for 30 minutes.
  8. Position oven racks in upper and lower thirds of oven and heat oven to 375F/190C.
  9. Bake for 25 minutes, switching positions of baking sheets halfway through, until puffed and deep golden brown.
  10. Let pies cool on sheets on wire racks for 5 minutes before serving. Filling will be very hot.
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Filed Under: Chicken, Recipes Tagged With: chicken, puff pastry

« 1 More Week ’til Brisbane Good Food and Wine Show
In My Kitchen, November 2013 »

Comments

  1. Lisa the Gourmet Wog says

    November 1, 2013 at 10:26 pm

    Apple juice ey? Interesting combo! I can guarantee I never have left over chicken, my hubby and daughter are both roast chook mad, but that said I’d definitely be prepared to roast an extra one just to make these parcels, they looks superb!

    Reply
    • Maureen says

      November 1, 2013 at 10:43 pm

      I couldn’t hold all I wanted to eat. You know how it is when you eat something that tastes good and your stomach won’t hold any more but you want to keep eating? That was me.

      Reply
  2. Helene D'Souza says

    November 2, 2013 at 12:57 am

    I wish I could get ready made puff pastry here, I don’t like making it at home, it’s always a mess with butter flying around (not joking). I think chicken brie and apple are a heavenly good combination. love the slight sour flavors of apples with brie and I would definitely present your little parcels to some visitors.

    Reply
    • Maureen says

      November 2, 2013 at 12:53 pm

      I can’t wait to make this for company. I’ll be a hero.

      Reply
  3. john@kitchenriffs says

    November 2, 2013 at 1:12 am

    Gosh, great combo of flavors! And I’ll bet turkey would substitute just fine for the chicken – important to think ahead for those of us in the US who’ll soon be faced with Thanksgiving leftovers. 😉 Really nice – love the idea of making this in appetizer-sized servings.

    Reply
    • Maureen says

      November 2, 2013 at 12:52 pm

      Yes! We’re having John’s family up for Thanksgiving and I was testing leftover recipes. 🙂

      Reply
  4. Mallory @ Because I Like Chocolate says

    November 2, 2013 at 1:45 am

    Yummy! These would be so good dunked in cranberry sauce too!

    Reply
    • Daniel says

      November 2, 2013 at 3:53 am

      These sound great, but where does the “cranberry” in the name of the dish, come in”

      Reply
      • Maureen says

        November 2, 2013 at 12:51 pm

        Daniel, you are really clever. I wrote the recipe so I could print it and then take it down to the kitchen and cook. In my head cranberry was a great addition but when I tasted the chicken I didn’t think it needed it and I forgot to change the recipe. I changed the post only. My sincerest apologies.

        Reply
    • Maureen says

      November 2, 2013 at 12:52 pm

      I did have some cranberry sauce on the side. 🙂

      Reply
  5. David Crichton says

    November 2, 2013 at 4:09 am

    I hate Brie as cheeseboard cheese, but for cooking with, it comes into a world of its own. This sounds delightful especially with the sage.

    Reply
    • Maureen says

      November 2, 2013 at 12:50 pm

      I like brie but I prefer a cheese with more bite. In this though, it was perfect. at least to me. 🙂

      Reply
  6. Roberta says

    November 2, 2013 at 4:46 am

    I think the mix of apple juice, brandy, sage, and brie sounds heavenly inspired.

    Reply
    • Maureen says

      November 2, 2013 at 12:49 pm

      I wouldn’t go that far, Roberta 🙂 Maybe purgatory. LOL

      Reply
  7. Lizzy (Good Things) says

    November 2, 2013 at 5:19 am

    OMG! These look and sound so yummy, Maureen… I laughed at your comment about cat food. Cheeky! You must be feeling loads better if you are baking again. Good to know!

    Reply
    • Maureen says

      November 2, 2013 at 12:56 pm

      LOL we do go on about my pronunciation. Yesterday was aluminum. “You don’t pronounce that second i, Maureen.”

      “We don’t have a second i in aluminum, Rob.”

      “You can’t spell either??”

      I sat his lunch down in front of him using a cloche. Inside was a plate with ONE pea. I told him I could spell AND say pea.

      Reply
  8. Eva says

    November 2, 2013 at 6:49 am

    It certainly does look wonderful and delicious Maureen. I have some puff pastry defrosting in my fridge but sadly it has another job tomorrow; it will cover a Guinness Stew that has been stewing all day for the fourth progressive dinner, theme beer!

    Reply
    • Maureen says

      November 2, 2013 at 12:50 pm

      oh that sounds good, Eva!

      Reply
  9. Ash-foodfashionparty says

    November 2, 2013 at 7:03 am

    God Bless the one who froze puff pastry and decided to sell em’. Love it. The brie sounds so good in it. Yummy.

    Reply
    • Maureen says

      November 2, 2013 at 12:49 pm

      I know, you can buy cheapy pastry for family nights or lash out and get the REALLY heavenly pastry when company’s coming.

      Reply
  10. Laura (Tutti Dolci) says

    November 2, 2013 at 8:23 am

    What decadent little parcels with brie and puff pastry – I’m sure these are absolutely heavenly!

    Reply
    • Maureen says

      November 2, 2013 at 12:48 pm

      Thanks, Laura, they really hit the spot.

      Reply
  11. Norma Chang says

    November 2, 2013 at 8:56 am

    I make something similar but with beef, like your roast chicken and apple juice idea. Small sizes for party would be a big hit.

    Reply
    • Maureen says

      November 2, 2013 at 12:48 pm

      Roast beef with the apple juice? What a great idea, Norma!

      Reply
  12. Amanda says

    November 2, 2013 at 8:57 am

    Fantastic – I adore anything with brie. Mainly for the calcium, of course. 😉

    Reply
    • Maureen says

      November 2, 2013 at 12:48 pm

      Of course, I only eat because I need the calories to survive. 🙂

      Reply
  13. Hotly Spiced says

    November 2, 2013 at 8:59 am

    Can I come to your party where you pass these around as canapes? How yummy and is there any better combination than chicken and brie and cranberries. I can see these being excellent for all the upcoming Christmas parties. I will pin them! xx

    Reply
    • Maureen says

      November 2, 2013 at 12:47 pm

      well, I must confess. I created the recipe and wrote it up in my admin, printed it out and then after tasting the chicken mixture, I left out the cranberries. 🙂 I didn’t think it needed it. I might try it next time though. I just went and fixed the recipe. I had adjusted the post though. LOL

      Reply
  14. Lorraine @ Not Quite Nigella says

    November 2, 2013 at 9:17 am

    As a pastry fiend, I totally believe you when you say that you can’t do better than this! 😀 It looks so tempting oozing out!

    Reply
    • Maureen says

      November 2, 2013 at 12:46 pm

      It was really really good

      Reply
  15. A_Boleyn says

    November 2, 2013 at 10:31 am

    Those brie and chicken parcels sound so good that I want to roast a chicken just for the leftovers. 🙂

    Reply
    • Maureen says

      November 2, 2013 at 12:46 pm

      I did! 🙂

      Reply
  16. nancy@jamjnr.com says

    November 2, 2013 at 11:21 am

    Yum! Chicken, brie & apple sounds divine and perfect for Christmas too.

    Reply
    • Maureen says

      November 2, 2013 at 12:54 pm

      We yanks need turkey leftover ideas 🙂

      Reply
  17. Joanne T Ferguson says

    November 2, 2013 at 11:44 am

    G’day Maureen…will be right over for leftovers, true!
    Love the combination and now am craving for one of these too!
    Cheers! Joanne

    Reply
    • Maureen says

      November 2, 2013 at 12:57 pm

      What time will you be here?

      Reply
  18. yummychunklet says

    November 2, 2013 at 12:06 pm

    Looks fantastic!

    Reply
  19. Mrs Mulberry says

    November 2, 2013 at 3:51 pm

    These look so tempting Maureen, love the inspiration of the apple juice!! Yum!!

    Reply
    • Maureen says

      November 2, 2013 at 4:26 pm

      Thanks, Mrs. M! I loved them.

      Reply
  20. Ramona says

    November 2, 2013 at 9:12 pm

    These parcels look so good! Reminds me of the British Cornish Pasties and I love those.

    Reply
    • Maureen says

      November 2, 2013 at 10:32 pm

      We certainly enjoyed them!

      Reply
  21. The Café Sucre Farine says

    November 3, 2013 at 1:21 am

    I like these as soon as I read the title but when I saw the top picture, that did me in. I love these and see them in my future! Pinned!

    Reply
    • Maureen says

      November 3, 2013 at 11:31 am

      I can’t wait to see what you two could do with these!

      Reply
  22. azita says

    November 3, 2013 at 2:12 am

    This is one of those things that’s perfect for grownups (casual food or as appetizer for a party) and w/out the brandy would be perfect for kids too. I’d LOVE to try this. Absolutely fantastic recipe!!

    Reply
    • Maureen says

      November 3, 2013 at 11:30 am

      Once the brandy is cooked off there’s no alcohol in it. Kids wouldn’t even know it’s there. 🙂

      Reply
  23. Karen (Back Road Journal) says

    November 3, 2013 at 4:24 am

    These would be wonderful in a smaller size for a party…they sound irresistible.

    Reply
    • Maureen says

      November 3, 2013 at 11:30 am

      I can’t wait for company to arrive 🙂

      Reply
  24. Fly Girl says

    November 3, 2013 at 5:18 am

    These remind me of samosas, which I love to eat all the time. The brie with the apple juice added to the chicken sounds divine.

    Reply
    • Maureen says

      November 3, 2013 at 11:30 am

      Yes, they’re something like that but without the spices. 🙂

      Reply
  25. Bam's Kitchen says

    November 3, 2013 at 9:41 am

    Cat food for left overs?! You are so funny! These little parsals give left overs a real make over and with sage, brandy and brie, oh my this looks heavenly. I have left over chicken in my refrigerator right now and puff pastry in the freezer, thanks for this great weekend meal idea. Take Care, BAM

    Reply
    • Maureen says

      November 3, 2013 at 11:13 am

      LOL Rob only gets cat food if he gives me an Yank bashing comments. 🙂

      Reply
  26. Liz says

    November 3, 2013 at 12:53 pm

    Oh, my. I think my stomach did a flip while just reading the list of ingredients! These parcels would definitely be hubby approved…in fact, whole family approved!

    Reply
  27. Krista says

    November 3, 2013 at 4:07 pm

    Absolutely scrumptious!! These remind me of a Scottish dish I used to make called Forfar Bridies – they were made with pork instead. So good. 🙂

    Reply
    • Maureen says

      November 3, 2013 at 4:59 pm

      I want them just so I can say the name over and over. 🙂

      Reply
  28. Libby says

    November 3, 2013 at 7:05 pm

    These sound sinfully delicious! Oh my!

    Reply
    • Maureen says

      November 3, 2013 at 10:43 pm

      I said my prayers before eating them, Libby 🙂

      Reply
  29. Kim | a little lunch says

    November 3, 2013 at 9:39 pm

    To quote you: “Ohhhh, this is SO good.” Smiling over your cat food threat. 😉

    Reply
    • Maureen says

      November 3, 2013 at 10:40 pm

      it WAS good and I’m looking forward to making bite sized ones soon.

      Reply
  30. Laura @ Family Spice says

    November 4, 2013 at 3:16 am

    I always have puff pastry in my freezer ready to go. Always makes an elegant appetizer. YUM!

    Reply
    • Maureen says

      November 4, 2013 at 10:37 am

      It does and you never have to worry if someone drops by because you can whip up something that looks amazing in just minutes.

      Reply
  31. Raymund Macaalay says

    November 4, 2013 at 3:24 pm

    Ohhhh those insides must have tasted so lovely, specially hot off the oven. Mmmmmmmm

    Reply
    • Maureen says

      November 4, 2013 at 9:53 pm

      Oh yeah.. yumm-o 🙂

      Reply
  32. Claire @ Simply Sweet Justice says

    November 5, 2013 at 12:44 am

    I love brie wrapped in puff pastry, so I know I would love this! I will be making it into an appetizer for a Christmas party!

    Reply
    • Maureen says

      November 5, 2013 at 10:22 am

      You will love this!

      Reply
  33. Catherine says

    November 5, 2013 at 2:03 pm

    Dear Maureen, I would love this. Blessings dear. Catherine xo

    Reply
    • Maureen says

      November 5, 2013 at 5:40 pm

      Thanks, Catherine. I’ll mark it down for when you visit. 🙂

      Reply
  34. minnie@thelady8home says

    November 8, 2013 at 10:50 am

    I have some roast chicken already in my fridge! Yay!! This is fantastic. No apple juice though, but that is an easy fix. Must try this.

    Reply
    • Maureen says

      November 8, 2013 at 5:11 pm

      You won’t regret it 🙂

      Reply
  35. maria at inredningsvis says

    November 14, 2013 at 5:42 am

    WOWWWW that looks SO YUMMY mmm:) your blog is my addiction now haha

    Check out my ALL time chocolate cake recipy in the link above:)

    Have a wonderful day dear

    LOVE Maria at inredningsvis – The Swedish home decor blog

    Reply
    • Maureen says

      November 14, 2013 at 10:43 am

      Thanks for visiting, Maria. I’ll check out your chocolate cake. 🙂

      Reply
  36. Alex says

    November 17, 2013 at 5:04 am

    The filling looks amazing. One of the things I don’t really like about chicken and puff pastry is that most recipes tend to be kind of dry. This looks exactly what I crave for when I think of it. I have to try this.

    Reply
    • Maureen says

      November 17, 2013 at 11:15 am

      Hi Alex, nice to meet you. This is anything but dry and they are waiting to have it again.

      Reply
  37. Nagi@RecipeTin Eats says

    November 27, 2014 at 1:22 pm

    Maureen, I’m making up a recipe today and I wanted to check whether I needed to put slits into puff pastry bundles so I googled “puff pastry bundle recipe”, and well well well, what do you know? Look whose recipe turns up first!! Now I have been sidetracked and I’ve just used up all my puff pastry but boy do I want to make this! I’m sharing this as a “what to do with leftover turkey” recipe!!

    Reply
    • Maureen says

      November 27, 2014 at 2:15 pm

      LOL, Nagi, you crack me up!

      Reply
  38. Milena says

    March 10, 2015 at 12:08 pm

    Well this is something new for me… I think it’s delicious and I will try to make it tomorrow so hopefully I’ll make it right 🙂

    Reply
  39. Abby (@ No Fail Recipes) says

    March 5, 2016 at 11:22 am

    This is too good. We have made it several times and its turned out delicious every time. Thanks for the recipe.

    Reply
    • Maureen says

      March 6, 2016 at 10:32 pm

      Hi Abby, I’m pleased that you enjoyed the chicken and brie puff pastry parcels. It’s a favorite of ours too.

      Reply
  40. Karen Tate says

    August 15, 2017 at 6:52 am

    Could I make and bake these ahead of time? Freeze them and then reheat in the oven?

    Reply
    • Maureen says

      August 22, 2017 at 2:58 pm

      As long as the chicken mixture is cold when placed on the puff pastry, you can make ahead, cover and place in the refrigerator. No need to warm them up before going into the oven.

      Reply

Trackbacks

  1. This could be the best thing for left over chicken - ever! - Cookery Ideas - Cookery Ideas says:
    November 4, 2013 at 8:08 pm

    […] Fancy making this? Here’s the full ingredients list so you can check if you have everything needed. Once you are ready, pop over to the Orgasmic Chef and see the recipe in full for Chicken and Brie Puff Pastry Parcels. […]

    Reply
  2. 16 Reasons Why Food Will Cause You To Smile Today | What's On The List? says:
    September 29, 2014 at 1:50 pm

    […] just say I am a BIG fan of Maureen from Orgasmic Chef and when i saw her Chicken and Brie Puff Pastry Parcels, I, um, well, honestly could smell them through the screen and […]

    Reply

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