Chicken and Cheese Jalousie
Golden, flaky puff pastry filled with tender chicken, gooey cheese, and creamy seasoning — this Chicken and Cheese Jalousie is a cozy and satisfying comfort food perfect for any occasion.
Equipment
- Skillet
- Mixing Bowl
- Baking Sheet
- Rolling Pin
- Pastry Brush
- Parchment Paper
Ingredients
Pastry
- 1 sheet puff pastry thawed if frozen
- 1 egg for egg wash
Filling
- 1.5 cups cooked chicken shredded or diced
- 1 cup shredded cheese cheddar, mozzarella, or Gruyère
- 1/4 cup heavy cream or sour cream
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika or smoked paprika
- 1/2 teaspoon dried thyme or oregano
- 1 tablespoon butter or olive oil for sautéing
- salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet, heat butter or olive oil. Sauté onion and garlic until softened, about 3 minutes.
- Add chicken, paprika, thyme, Dijon mustard, salt, and pepper. Stir well and cook for 2 minutes. Remove from heat and mix in cheese and cream. Let cool slightly.
- Roll out puff pastry into a rectangle (about 10×12 inches). Spread filling down one half, leaving a border. Fold over and seal edges with a fork.
- Score slits in the top for steam to escape. Brush with beaten egg.
- Bake for 20–25 minutes until golden brown and puffed. Let rest for 5 minutes before slicing.
Notes
Additions like sun-dried tomatoes, mushrooms, or spinach can be mixed into the filling for extra flavor. Freeze unbaked jalousies for up to 1 month; bake from frozen at 375°F adding 5–10 extra minutes baking time.