The famous chicken that gets you a ring, now in a heart shape. Wrapped in golden, flaky puff pastry, this is the ultimate romantic dinner ready in 60 minutes.

Prep Time:20minutes mins
Cook Time:40minutes mins
Servings:4 serves

Equipment

• 1 3 inch Heart shaped cookie cutter
• 1 4 inch Heart shaped cookie cutter
• 1 pastry brush
• 1 Sheet Pan

Ingredients

• ▢2 sheets Butter Puff Pastry thawed, but kept cold approx 18 oz (510g) 12.5″ x 10″. (32cm x 25cm)
• ▢1 Chicken Breast diced into ½ inch cubes approx 12 oz (350g)

The Sauce

• ▢½ tsp Chilli flakes
• ▢½ tbsp Garlic minced
• ▢1 tsp oregano
• ▢¼ tsp onion powder
• ▢2 tbsp white wine
• ▢⅓ cup sun-dried tomatoes chopped
• ▢⅓ cup heavy cream
• ▢⅓ cup parmesan cheese shredded
• ▢1 pinch salt
• ▢1 pinch pepper

Egg wash

• ▢2 egg yolk
• ▢1 tbsp milk

Instructions 

• Pan fry chicken until golden. Add chilli flakes, garlic, oregano, onion powder, and wine. Simmer for 1 min until alcohol evaporates.
• Stir in sun-dried tomatoes, cream, parmesan, salt, and pepper. Simmer until thick (2 mins). Let cool completely (crucial so the pastry doesn’t melt!).
• Lay one sheet of puff pastry on parchment paper.
• Lightly press a 3-inch heart cutter onto the pastry to make 4 outlines (do not cut through the dough, these are just guides).
• Place a heap of filling (approx. 2 tbsp) in the center of each outline. Brush a little water around the filling.
• Place the second pastry sheet on top. Gently press down around the filling heaps to remove air pockets. Using a larger 4-inch heart cutter, center it over a mound and cut firmly through both sheets to create your sealed heart pocket. Repeat for all 4.
• Prick a small steam vent in the center with a toothpick and brush with egg wash. Bake at 370°F (190°C) for 35–40 mins or until puffed and golden (check 20 mins in as ovens and puff pasty vary).
• Serve warm with sour cream and chilli sauce.

Notes

• Pastry Tip: Keep your puff pastry cold! If it starts getting sticky while you work, pop it back in the fridge for 10 minutes.
• Cool The Filling: Make sure your chicken mixture is completely cool before spooning it onto the pastry, or you’ll end up with soggy bottoms.
• Shortcut: In a rush? Use shredded rotisserie chicken and just toss it with the sauce ingredients.
• Make Ahead: You can assemble these, freeze them raw on a baking sheet, then bag them up. Bake from frozen (just add 3-5 minutes to the cooking time).
• Reheating: Air fry or oven bake leftovers to get the crunch back. The microwave will make them soft!

Nutrition

Calories: 787kcal | Carbohydrates: 53g | Protein: 26g | Fat: 52g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 491mg | Potassium: 673mg | Fiber: 3g | Sugar: 6g | Vitamin A: 702IU | Vitamin C: 5mg | Calcium: 172mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.