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Chicken Puff Pastry

Poached Chicken Puff Pastry Squares

Juicy poached chicken breast and kale pesto topped with feta make a moreish combination on these puff pastry squares. Perfectly tasty finger food for entertaining, or a light weekend lunch.
Course Appetiser, Entree, Snacks
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 13
Author Kyrstie Barcak - A Fresh Legacy


  • 3 sheets of puff pastry - defrosted
  • 1 egg - whisked

Poached Chicken

  • 2 small chicken breasts
  • 1 cup chicken stock (approximately)
  • 6 stalks fresh parsley
  • 2 cloves of garlic
  • 1 lemon-zest and juice

Kale Pesto

  • 1/2 cup almonds
  • 1 clove garlic
  • 1 pinch salt
  • 80 grams fresh kale
  • 1 tablespoon lemon juice
  • pinch chilli flakes (optional)

To Serve

  • feta cheese to serve
  • 2 - 3 pieces fresh kale baked for 10 minutes until crisp (optional)


  1. Set the pastry squares on a clean bench area to defrost
  2. Add the chicken breast, stock, parsley, garlic and lemon juice and zest to a small saucepan. The stock should just cover the chicken.
  3. Bring the ingredients to the boil, turn off and cover with a lid for 20-25 minutes until the chicken has cooked through
  4. Remove from the liquid, drain and shred the chicken and set aside
  5. To make the kale pesto, add the almonds, garlic clove, salt, kale, juice and chilli flakes to a food processor and process to a thick paste
  6. Cut the sheets of pastry into 9 even sized squares = 27 squares in total
  7. Cut an additional smaller sized square out of the center of half of the squares (13)
  8. Lay one pastry square on a baking tray and brush with egg yolk
  9. Add another pastry square that has had the center cut out on top of the first square
  10. Add the kale pesto to the base of the square and bake 170 degrees 10 - 15 minutes
  11. Remove from the oven once the pastry is golden
  12. Add the shredded chicken to the top and then the baked kale and feta to serve
  13. Serve with a salad if desired

Recipe Notes

To free you from the kitchen on the day that you are entertaining you can prepare the chicken by poaching it the day prior. The pesto may also be made in advance.
You could add some of the chicken to the base prior to going into the oven. This will crisp the chicken. Because it is lovely and juicy after being poached it will dry out if you do this so it is best to add it at the end of the cooking process.
This recipe will leave you with some poached chicken left over, or you can add another pastry sheet to the recipe and make another 5 pieces.