Description
Delicious chicken salad puffs with a flaky pastry and creamy chicken filling, perfect for gatherings or brunch.
Ingredients
- 1 cup cooked chicken, shredded
- 1/2 cup mayonnaise
- 1/4 cup celery, diced
- 1/4 cup green onions, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Puff pastry sheets
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, combine the cooked chicken, mayonnaise, diced celery, chopped green onions, Dijon mustard, garlic powder, salt, and pepper. Mix well.
- Roll out the puff pastry sheets on a floured surface and cut into squares.
- Place a spoonful of the chicken salad mixture in the center of each pastry square.
- Fold the pastry over to form a pocket and seal the edges with a fork.
- Brush the tops with beaten egg.
- Place on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
Thaw puff pastry sheets in the fridge overnight for best results. Consider adding spices like cayenne for heat or using turkey instead of chicken.