Description
Delicious chicken salad puffs filled with creamy chicken salad encased in flaky puff pastry, perfect for any gathering.
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 until all ingredients are integrated.
- Roll out the puff pastry sheets on a floured surface and cut into squares.
- Take a spoonful of the chicken salad mixture and place it in the center of each pastry square.
- Fold the pastry over to form a triangle or pocket and seal the edges with a fork.
- Brush the tops with the beaten egg.
- Place the filled puffs on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
- Let the puffs cool slightly before serving.
Notes
Chill the chicken salad mixture before filling for easier handling. You can freeze unbaked puffs and bake from frozen, extending the baking time slightly.
