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Golden, flaky Chicken and Cheese Jalousie with melted cheese and chicken filling, garnished with fresh herbs on a wooden board.

Chicken and Cheese Jalousie Recipe

tasty vibes recipes
he Chicken and Cheese Jalousie is a delicious, flaky pastry that combines tender chicken, rich cheese, and a hint of savory leeks, all enveloped in crisp puff pastry. A true French classic, this dish features slatted pastry on top, making it as visually appealing as it is mouthwatering. Ideal for any occasion, this recipe is perfect for a weeknight dinner, brunch, or even as a showstopping appetizer.
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Prep Time 30 minutes
Cook Time 30 minutes
10 minutes
Total Time 1 hour 10 minutes
Course Main Course, Pastry
Cuisine French
Servings 4 People
Calories 400 kcal

Ingredients
  

Puff Pastry:

  • 2 sheets of pre-made puff pastry

Chicken Filling:

  • 2 cups cooked chicken breast shredded
  • 1½ cups cheese cheddar or mozzarella, shredded
  • Optional: ¼ cup chopped leeks sautéed
  • Salt and pepper to taste

Egg Wash:

  • 1 egg beaten

Instructions
 

Prepare the Filling:

  • In a mixing bowl, combine the shredded chicken, cheese, and sautéed leeks (if using). Season with salt and pepper to taste.

Roll Out the Pastry:

  • On a lightly floured surface, roll out one sheet of puff pastry to approximately 14x10 inches. This will serve as the base. Roll out the second sheet to the same dimensions for the top layer.

Assemble the Jalousie:

  • Place the base pastry on a baking tray lined with parchment paper. Spoon the chicken mixture onto the center of the pastry, leaving a generous 3-4 inch border on all sides.
  • Make diagonal cuts on the top pastry at ¾ inch intervals to create a slatted pattern.
  • Brush the edges of the base pastry with the beaten egg, then carefully place the slatted top pastry over the filling. Seal the edges by pressing and crimping with a fork.

Bake:

  • Preheat the oven to 400°F (200°C). Brush the entire surface of the jalousie with the remaining egg wash.
  • Bake for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for an additional 15 minutes, or until the pastry is golden brown and puffed.
  • Allow the jalousie to rest for 10 minutes before slicing and serving.

Notes

  • You can make the jalousie ahead of time and refrigerate it for up to 24 hours before baking.
  • Feel free to swap out the chicken for vegetables or another protein to suit your preferences.
Keyword Cheese, Chicken, French Pastry, Jalousie, Puff Pastry, Savory Pastry