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1. Make the Béchamel Sauce:
In a heavy-bottomed pot over medium heat, melt the butter.
Once the butter has melted, add the all-purpose flour and whisk together to form a roux.
Lower the heat to very low and cook the roux until the raw flavor of the flour disappears (about 1-2 minutes). Be careful not to brown it.
Gradually add 50 ml of milk to the roux, whisking constantly until the milk is absorbed, and the roux loosens up.
Continue adding the remaining milk slowly, whisking constantly to ensure a smooth mixture.
Keep whisking until the roux blends completely with the milk, forming a silky, smooth béchamel/white sauce.
2. Season and Complete the Sauce:
Season the sauce with salt, nutmeg, garlic powder, chili flakes, and black pepper. Whisk to combine.
Add the grated cheddar cheese and continue whisking until the cheese is fully melted and the sauce is creamy.
Stir in the chopped green onions and cilantro until well combined.
3. Combine with Chicken:
Increase the heat to medium, whisking constantly, until the sauce thickens.
Add the shredded chicken and stir well to coat the chicken evenly with the sauce.
Once combined, remove from heat and transfer the mixture to a bowl.
Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the filling to prevent a skin from forming.
Refrigerate the filling for 3-4 hours until it is fully chilled and set.
4. Prepare the Egg Wash:
In a small bowl, whisk together 1 egg and 1 tablespoon of milk until well combined. Set aside for later use.
5. Assemble the Croquettes:
Lightly flour your work surface and place the puff pastry sheets on it.
Using a 4” cookie cutter, cut out smooth-edged rounds from the puff pastry.
Using a 2 3/4” cookie cutter, cut out smaller, curly-edged rounds for the top layer of each croquette.
Place the larger, smooth-edged rounds into the cups of a muffin tray.
Fill each muffin cup with the chilled chicken filling, filling it up to 3/4 full using a spoon or an ice cream scoop.
Brush the edges of the pastry with the egg wash and place the smaller curly-edged pastry rounds on top, pressing gently to seal the edges.
Use a knife to make a small slit on the top of each croquette to allow steam to escape while baking.
Brush the tops with the egg wash for a golden, glossy finish.
6. Bake the Croquettes:
Preheat your oven to 400°F (200°C).
Bake the croquettes for 15 minutes at this temperature.
After 15 minutes, lower the temperature to 375°F (190°C) and continue baking for another 10 minutes until the tops are golden brown and puffed.
Once done, allow the croquettes to cool in the muffin tray for 5 minutes before removing them.
7. Serve:
Carefully remove the croquettes from the muffin tray.
Garnish with chive sticks or finely chopped cilantro or green onions for a fresh touch.
Serve the croquettes hot and enjoy the rich, creamy filling encased in the crispy puff pastry.
Cooking Tips:
Puff Pastry: If you’re using frozen puff pastry, ensure it’s fully thawed before cutting and shaping. This prevents it from cracking.
Chilling the Filling: Allowing the chicken filling to chill ensures that it is firm and easy to handle. This helps prevent leaks during baking.
Making Ahead: You can prepare the chicken filling a day in advance and refrigerate it. You can also freeze unbaked croquettes for up to 2 weeks. Simply bake from frozen, adding a few extra minutes to the baking time.
Storage:
In the Fridge: Store any leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes until crispy and heated through.
In the Freezer: Unbaked croquettes can be frozen for up to 2 weeks. Place them on a tray, freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding about 5 minutes to the cooking time.
Nutritional Information (per serving, approximate):
Calories: 320 kcal
Protein: 18g
Carbohydrates: 20g
Total Fat: 20g
Saturated Fat: 10g
Sodium: 540mg
Fiber: 2g
FAQs:
Can I use store-bought rotisserie chicken for the filling?
Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Just shred it finely before mixing with the béchamel sauce.
Can I make these croquettes gluten-free?
Yes, you can substitute the all-purpose flour with gluten-free flour for both the béchamel sauce and pastry, and use gluten-free puff pastry to make the recipe gluten-free.
What can I serve with these croquettes?
These croquettes pair wonderfully with a side salad, roasted vegetables, or even as a side dish for soups or stews. You can also serve them with a dipping sauce like garlic aioli or a tangy mustard sauce.
Can I substitute the chicken with another protein?
Yes, you can easily swap the chicken for turkey, ham, or even a plant-based meat substitute for a vegetarian option.
Conclusion:
These chicken croquettes encased in puff pastry are a delightful combination of creamy, savory chicken filling and crispy, golden puff pastry. Perfect for any occasion, from casual dinners to elegant appetizers, they’re sure to impress your guests. With the option to make them ahead of time or even freeze them for later use, this versatile recipe is a must-try. Whether you’re serving them for a party or as a comfort meal, these chicken croquettes will quickly become a favorite in your recipe collection. Enjoy the creamy filling, crispy pastry, and the burst of flavor in every bite!
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