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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.
Course
Appetizer
Cuisine
American
Keyword
Chicken pie, Chicken puff, Chicken puff pastry
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
18
Calories
265
kcal
Author
Alida Ryder
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:
265
kcal
|
Carbohydrates:
22
g
|
Protein:
5
g
|
Fat:
18
g
|
Saturated Fat:
5
g
|
Cholesterol:
12
mg
|
Sodium:
214
mg
|
Potassium:
128
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
104
IU
|
Vitamin C:
1
mg
|
Calcium:
52
mg
|
Iron:
1
mg