Golden puff pastry pockets filled with flavorful, gourmet fillings crisp on the outside, satisfyingly tender on the inside. Perfect for lunchboxes, elegant appetizers, or a casual brunch.
Flaky, golden French savory pastries made easy.
Roll out puff pastry on a lightly floured surface. Use a 5-inch round cutter to cut circles. This size gives ideal portion control.
Spoon 2 tablespoons of your chosen filling onto one half of each circle. Leave a 1cm border around the edge. Don't overstuff this prevents leakage.
Brush edges with beaten egg. Fold pastry over filling to create a half-moon shape. Press edges firmly and crimp with fork tines for a secure seal.
Preheat oven to 400°F (200°C). Brush tops with egg wash and cut decorative steam holes. Bake for 15–18 minutes until deep golden brown.
Black Forest ham, Comté cheese, Dijon mustard Béchamel, and fresh thyme a French classic elevated.
Slow-cooked eggplant, zucchini confit, sun-dried tomato paste, and Niçoise olives for a Mediterranean twist.
Chicken thigh, coconut milk reduction, makrut lime leaves, and bird's eye chili for an Asian-inspired bite.
Scrambled eggs, Gruyère mornay, crispy lardons, and chive oil drizzle perfect for brunch.
Mixed forest mushrooms, caramelized shallots, white wine reduction, and nutritional yeast for a vegan option.
Filling: 2 tablespoons maximum per chausson to prevent leakage. Sealing: Egg wash edges, crimp firmly with fork tines. Baking: 400°F (200°C) for optimal rise. Add a water pan for the first 5 minutes for extra steam. Storage: Freeze unbaked for 3 months add 5 minutes to bake time. Reheat at 350°F for 8 minutes.
