Description
Delightful Chicken Pesto pinwheels made with flaky puff pastry sheets filled with a flavorful mixture of chicken breast, pesto, sun-dried tomatoes, and feta cheese. Baked to golden perfection, these savory treats make for a perfect appetizer or snack.
Ingredients
Scale
Puff Pastry and Toppings
- 1.1 lb pack of puff pastry sheets (2 sheets)
- ¼ cup pesto, for spreading
- 1 egg white
Chicken Filling
- 12 oz chicken breast
- 2 Tbsp vegetable oil for cooking
- Salt, to taste
- Fresh cracked black pepper, to taste
- ⅓ cup minced sun dried tomatoes
- ⅓ cup pesto, for mixing
- 1 Tbsp olive oil
- ¼ cup feta cheese
- Salt, to taste
Instructions
- Thaw Puff Pastry: Place the puff pastry sheets on top of parchment paper and allow them to thaw at room temperature until pliable but still cold enough to handle.
- Cook Chicken: Season the chicken breasts with salt and freshly cracked black pepper. Heat 2 tablespoons of vegetable oil over medium heat in a skillet, then cook the chicken breasts thoroughly until no longer pink in the center. Remove the chicken from the pan and let it cool until it can be comfortably handled.
- Prepare Chicken Mixture: Dice the cooled chicken into small pieces and place into a mixing bowl. Add the minced sun-dried tomatoes, ⅓ cup pesto, 1 tablespoon olive oil, ¼ cup feta cheese, and a pinch of salt. Mix well until all ingredients are evenly combined.
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Assemble Pastry Sheets: Spread about 2 tablespoons of pesto evenly over each puff pastry sheet, leaving about an inch uncovered on one edge to serve as a sealing edge.
- Add Filling: Divide the chicken mixture evenly between the two pastry sheets and spread it evenly on top of the pesto-covered area, again leaving the one inch uncovered edge free of filling.
- Roll and Seal: Starting from the edge with the filling, carefully roll the pastry toward the uncovered edge but stop short before rolling completely. Whisk the egg white and brush it over the uncovered edge. Then continue rolling to seal the edge firmly. Place each roll seam-side down on the work surface and brush the tops of the rolls with the egg white.
- Cut Pinwheels: Using a serrated knife, cut across each rolled pastry log to create pinwheels approximately 1 inch thick. Arrange the pinwheels on the prepared baking sheet with about 2 inches of space between each.
- Bake: Bake the pinwheels in the preheated oven for 15-17 minutes or until they are golden brown and puffed. Remove from oven and allow to cool slightly before serving.
Notes
- Ensure the puff pastry is properly thawed to prevent tearing when rolling.
- Use fresh pesto for the best flavor or store-bought pesto if pressed for time.
- Adjust the salt according to the saltiness of feta and pesto used.
- These pinwheels can be served warm or at room temperature, making them great for parties.
- For a crispy texture, allow pinwheels to cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-inspired
Keywords: Chicken Pesto, Puff Pastry Pinwheels, Appetizer, Finger Food, Party Snack, Italian Inspired
