These baked chicken meatball envelopes are the fun, flaky dinner your family will request on repeat — juicy seasoned chicken meatballs wrapped in golden puff pastry with a sesame-seed crust. They are easy to assemble, kid-friendly, and bake up crisp in under 30 minutes. If you love clever chicken dinners, also try our Juicy Chicken Patties with Cheese and Dill and Potato and Minced Meat Shepherd’s Pie.
Ingredients
- 500 g (1.1 lb) ground chicken
- 1 egg
- 3 tbsp breadcrumbs
- 1 sheet puff pastry
- 1 egg yolk, for brushing
- salt, pepper, garlic powder, paprika
- sesame seeds
Instructions
- Mix the ground chicken with the egg, breadcrumbs, salt, pepper, garlic powder, and paprika; form 8 meatballs.
- Cut the puff pastry into 8 squares; wrap each meatball in an envelope fold, pinching the edges to seal.
- Brush with the beaten egg yolk and sprinkle with sesame seeds.
- Bake at 200°C (390°F) for 25 minutes, until deep golden and cooked through.
Tips
- Keep the puff pastry cold until assembly so it bakes up crisp and flaky — warm pastry turns soggy. Serious Eats has helpful guidance on working with puff pastry.
- For food safety, make sure the filling is fully cooked — the USDA recommends 165°F (74°C) for ground chicken.
- Let the envelopes cool 5 minutes before serving; the meatball centers are piping hot.
Nutrition: per 100 g: 212 kcal, protein 13 g, fat 12 g, carbs 13 g