Creamy chicken puff pastry puffs
User Reviews
4.3
Creamy chicken puff pastry puffs
Description
This recipe combines shredded rotisserie chicken with béchamel sauce, sour cream, parmesan cheese, fresh thyme, garlic powder, salt, and black pepper to make a creamy, flavorful filling. Using already cooked chicken keeps prep simple while delivering tender meat texture balanced by the smooth sauce and cheese.
The filling is spooned onto cut squares of thawed puff pastry rolled to about half a centimeter thickness. Each filled square is topped with another sheet of pastry; edges are sealed by brushing egg wash and crimping with a fork, creating neat, enclosed pockets. Small vent cuts in the tops allow steam to escape and help keep the pastry crisp.
The assembled puffs are brushed with egg wash for a golden finish and sprinkled with sesame seeds for an added crunchy texture. Baking at 200°C (390°F) for 15–20 minutes produces puffs that are crisp and browned outside, with warm, creamy filling inside. They can be served as finger food or alongside a salad for a light meal.
Ingredients
- 1 rotisserie chicken
- 2 cups béchamel sauce
- ½ cup sour cream
- ½ cup Parmesan Cheese grated
- 2 tsp thyme fresh leaves
- 1 tsp garlic powder
- salt to taste
- black 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 Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 12mg | 4% |
| Sodium | 214mg | 9% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
