Chicken, Brie and Puff Pastry Parcels
Prep time
Cook time
Total time
Two cups of cooked chicken and some puff pastry and you're on your way to a meal everyone will love.
Recipe type: Main
Cuisine: French
Serves: 12
  • 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)
  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.
  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.
Recipe by Orgasmic Chef at