Creamy Chicken Puff Pastry Puffs
Creamy chicken puff pastry puffs are a delicious and easy appetizer recipe and perfect served with salad for fuss-free quick meal.
Table of Contents
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Puff pastry. I used 2 x 400g frozen (and thawed) sheets of puff pastry.
- Rotisserie chicken. Any cooked, shredded chicken will work.
- Bechamel sauce. I often use store-bought, alternatively use my recipe to make a batch.
- Sour cream.
- Parmesan cheese.
- Fresh thyme.
- Garlic powder.
- Salt and pepper.
- Egg.
- Sesame seeds.
How to make chicken puff pastry puffs
- Make the filling: Remove the chicken from the bone and discard any skin. Shred the chicken meat into a large bowl. Add the bechamel sauce, sour cream, Parmesan and seasoning. Mix well.
- Assemble the puffs: On a floured surface, roll the pastry out to approximately ½cm/¼inch thick. Cut each sheet into 12 squares (this makes medium-sized puffs. You could make smaller or larger puffs, depending on your preference.) Brush around the edges of the squares then place a spoonful of filling in the center. Top with another sheet of pastry then carefully seal the edges. Crimp with a fork and if preferred, slice any rough edges off to result in neat squares. This makes the chicken puffs neater but is not a necessary step. Make a small cut into the top of each puff to allow steam to escape.
- Bake: Transfer the chicken puff pastry puffs to lined baking sheets then brush with beaten egg and sprinkle over sesame seeds. Place in a preheated oven and allow to bake for 15-20 minutes until they are golden brown and crisp. Remove from the oven and allow to cool for 10 minutes before serving.
Can I make these ahead?
Yes absolutely. The puffs can be assembled and refrigerated, covered, on baking sheets up to 2 days in advance. Chicken puffs can also be baked up to 6 hours in advance and served at room temperature.
Puff pastry recipes
Creamy chicken puff pastry puffs
Creamy chicken puff pastry puffs are a delicious and easy appetizer recipe and perfect served with salad for fuss-free quick meal.
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Calories: 265kcal
Servings: 18
Ingredients
- 1 rotisserie chicken
- 2 cups bechamel sauce
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 2 tsp fresh thyme leaves
- 1 tsp garlic powder
- salt and pepper to taste
- 3 puff pastry sheets thawed
- 1 egg beaten
- 2 tbsp sesame seeds
Instructions
- Preheat the oven to 200°C/390°F.
- Remove the chicken from the bone and discard any skin. Shred the chicken meat into a large bowl.
- Add the bechamel sauce, sour cream, Parmesan and seasoning. Mix well.
- On a floured surface, roll the pastry out to approximately ½cm/¼inch thick.
- Cut each sheet into 12 squares (this makes medium-sized puffs. You could make smaller or larger puffs, depending on your preference.)
- Brush around the edges of the squares then place a spoonful of filling in the center. Top with another sheet of pastry then carefully seal the edges.
- Crimp with a fork and if preferred, slice any rough edges off to result in neat squares.
- Make a small cut into the top of each puff to allow steam to escape.
- Transfer the chicken puff pastry puffs to lined baking sheets then brush with beaten egg and sprinkle over sesame seeds.
- Place in a preheated oven and allow to bake for 15-20 minutes until they are golden brown and crisp.
- Remove from the oven and allow to cool for 10 minutes before serving.
Nutrition
Calories: 265kcal | Carbohydrates: 22g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 214mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
