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Chicken and Zucchini Pastries


1 tbsp (15 mL) Olive oil

1 Small onion, finely chopped

1 Medium zucchini, quartered lengthwise and cut into ¼” (5 mm) slices

1 (400 g) Package Maple Leaf Prime Naturally® Oven Roasted Chicken Breast Slices, finely chopped

1 cup (250 mL) Monterey Jack cheese

1 tsp (5 mL) Chili powder

1 tsp (5 mL) Garlic powder

1 Package (397 g) Tenderflake® Frozen Puff Pastry, defrosted overnight in the refrigerator

1 Egg, beaten

Fresh zucchini, roasted chicken and creamy cheese delicately wrapped in flaky puff pastry and baked until golden brown.


PREHEAT oven to 375°F (190°C). Line a baking sheet with parchment paper.

HEAT oil in a large skillet over medium heat. Add onion and zucchini and cook until just tender. Remove from heat and cool slightly. Combine chicken, cheese, garlic powder, chili powder and onion-zucchini mixture in a large bowl.

ROLL out each square of pastry (1/2 package) on a work surface lightly dusted with flour to a 12×12” square (30 x30 cm). Cut twelve 4” (10 cm) circles from the pastry. Spoon about 2 tbsp (30 mL) of chicken mixture onto the center of each round. Brush the edges with egg. Fold each round in half crimping the open edge with a fork. Place pastries on prepared baking sheet and brush tops with egg mixture. Repeat with remaining square of pastry. Bake for 20 minutes or until golden brown. Cool slightly and serve.

Prep Time: 
10 minutes
Cook Time: 
20 minutes
Total Time: 
30 minutes

Chicken and Zucchini Pastries

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato