Better Homes And Gardens Cheese Puff

Delicious and flaky puff pastry hand pies filled with chicken, herbs, and Boursin cheese, perfect for an elegantly casual dinner. My teenagers love them and call them "gourmet hot pockets"!

I had the honor of attending the BH&G Stylemaker virtual event this year, and one of our sessions included a delicious demo by Boursin Cheese. In partnership with Boursin, I was inspired to create this beautiful Boursin Chicken Puff Pastry Hand Pie recipe for a Boursin ad in this month's Better Homes & Gardens magazine.

These savory pies filled with chicken cubes, creamy Boursin Garlic and Fine Herbs cheese, fresh parsley and thyme, surrounded by a flaky puff pastry crust, are actually very easy to make and perfect for a summer picnic, or al fresco dining. I find them wonderful to eat both hot and cold, but recommend serving them hot over a bed of lightly dressed mixed greens, edible flowers, and crumbles of Boursin Cheese.

Look for my recipe (and photography) for these savory pies in the June issue of Better Homes & Gardens and read on for more details on how to make them yourself!

Boursin Chicken Puff Pastry Pies Recipe

If you're like me, then you love it when a blogger posts the recipe at the beginning of the post! I've included important step-by-step tips and instructional pics below the recipe that I highly recommend reading before making this recipe.

Ingredients:

2 puff pastry sheets, thawed
1 lb chicken breasts, cubed
2 5.2 oz Boursin Garlic & Fine Herbs Cheese
2 cloves garlic, minced
1 Tbsp fresh parsley
1 Tbsp fresh thyme
1 tsp salt
½ tsp ground black pepper

Egg Wash:

1 large egg
1 Tbsp water

Instructions:

Preheat oven to 350º F.
Thaw pastry sheets.
Chop chicken into small pieces and place in mixing bowl.
Combine chicken with 1 5.2 oz Boursin Garlic & Fine Herbs Cheese, garlic, fresh parsley, thyme, salt and pepper.
Lightly roll out one sheet of puff pastry and cut into six equal rectangles.
Add chicken and cheese mixture to center of three puff pastry rectangles and top with remaining three pieces of puff pastry to create three pies.
Cut off any excess pastry and reserve for later.
Crimp each pie to seal using the tongues of a fork and cut five diagonal slits down each pie to vent.
Repeat steps 5-8 with remaining puff pastry sheet.
Optional: Roll out any leftover pastry and cut out desired shapes with cookie cutters to decorate the pastries.
Create an egg wash and brush on tops of pies.
Bake pies on parchment paper covered sheet for 25-30 minutes or until golden brown and done.

Recipe creates 6 savory hand pies.

Step 1: Gather your ingredients.

This recipe only has three main ingredients and then some seasoning. Chicken tenderloins, boursin cheese, and two sheets of puff pastry are the main stars here with the fresh herbs and spices just acting as supporting characters.

Step 2: Chop your chicken and herbs and combine in a bowl with cheese.

Cube your chicken and chop up your garlic and fresh herbs. You can substitute dried herbs for fresh, but for full flavor I highly recommend going with the fresh stuff!

Mix everything until well combined.

Step 3: Gently roll out one sheet of defrosted puff pastry and cut into six equal pieces.

Step 4: Assemble pies.

Add chicken and cheese mixture to center of three puff pastry rectangles and top with remaining three pieces of puff pastry to create three pies. To seal the pies, you can use a little bit of water on your finger at each seam and press together. Cut off any excess pastry and reserve for the decorative flowers if desired.

Crimp each pie to seal using the tongues of a fork, and then cut five diagonal slits down each pie to vent.

Step 5: Use remaining dough to add garnish to the pies.

This step is completely optional but adorable! Use your extra dough that you reserved earlier to create decorative garnishes for your pies. I often use flower and leaf cookie cutters to add some flair to the pies. Use a bit of water on your fingertips to adhere the flowers to the pies.

Step 6: Coat pies with egg wash and bake at 350ºF for 25-30 minutes or until golden brown.

Enjoy! I hope you love this recipe as much as we do! If you give it a try, please let me know what you think.

Boursin Chicken Puff Pastry Hand Pies Recipe

Ingredients

2 puff pastry sheets, thawed
1 lb chicken breasts, cubed
2 5.2 oz Boursin Garlic & Fine Herbs Cheese
2 cloves garlic, minced
1 Tbsp fresh parsley
1 Tbsp fresh thyme
1 tsp salt
½ tsp ground black pepper
Egg Wash:
1 large egg
1 Tbsp water

Instructions

Preheat oven to 350º F.
Thaw pastry sheets.
Chop chicken into small pieces and place in mixing bowl.
Combine chicken with 1 5.2 oz Boursin Garlic & Fine Herbs Cheese, garlic, fresh parsley, thyme, salt and pepper.
Lightly roll out one sheet of puff pastry and cut into six equal rectangles.
Add chicken and cheese mixture to center of three puff pastry rectangles and top with remaining three pieces of puff pastry to create three pies.
Cut off any excess pastry and reserve for later.
Crimp each pie to seal using the tongues of a fork and cut five diagonal slits down each pie to vent.
Repeat steps 5-8 with remaining puff pastry sheet.
Optional: Roll out any leftover pastry and cut out desired shapes with cookie cutters to decorate the pastries.
Create an egg wash and brush on tops of pies.
Bake pies on parchment paper covered sheet in preheated 350 degree oven for 25-30 minutes or until golden brown and done.

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https://www.homestoriesatoz.com/recipes/boursin-chicken-puff-pastry-hand-pies-recipe.html