Flaky, golden pastry filled with savory spiced ground chicken—these hand pie triangles are crispy on the outside and packed with flavor inside.
An easy, crowd-pleasing recipe perfect for snacks, appetizers, or a light meal!
TL;DR
Do you love savory puff pastry recipes? I surely do because I get to prepare my filling and the result is a golden baked puffy buttery pastry. What's not to like in that, right?
Another perk is the simplicity of putting these together if you have ready-made puff pastry sheets.
Preparing puff pastry from scratch is a lengthy process and I much prefer purchasing these, so to prepare short-cut bites and light lunch meals.
These chicken filled puff pastry bites fall exactly into this category!
Ingredient Notes
- Ground Chicken
- Cumin — ground.
- Coriander Seeds — ground.
- Cayenne or Sweet Paprika
- Salt & Black Pepper
- Onion — chopped. I like to use purple, red or white onion.
- Garlic — chopped.
- Oil — I use vegetable, sunflower, or canola oil.
- Puff Pastry Squares — Or puff pastry sheets cut into smaller, equal sized squares.
- Egg — For the Egg wash.
1 sheet can be cut into 6–9 squares, depending on the size. It's easier to deal with larger puff pastry bites, so I recommend cutting them into 6 squares and discard or use excess dough cuts for something else.
Tip: Save time when seasoning your chicken and use my homemade Asian Chicken Seasoning.
Process Overview
Step 1
Combine the ground chicken and seasoning ingredients well.
Chop garlic and onion small.
Step 2
Sauté chopped onion and then also your garlic.
Stir in the chicken and cook, separating and breaking the meat apart with two spatulas so that you are left with cooked, smaller chicken pieces.
Step 3
Break an egg into a bowl and scramble it. That's your egg wash.
Lightly brush egg wash onto two adjacent edges of the puff pastry square, creating an L-shaped border.
Step 4
Place about 4 Teaspoons of cooked ground seasoned chicken into the center of your puff pastry square.
Carefully lift the opposite, unbrushed corner and fold it over the filling, aligning it with the egg-washed edges to form a triangle.
Step 5
Sealing Option 1: Press the edges together to seal, then twist and fold the dough along the border to create a braided effect.
Sealing Option 2: Press the edges firmly together, then use the tines of a fork to crimp along the sealed border, creating a decorative edge while ensuring a secure closure.
Step 6
Place the filled puff pastry on a parchment lined baking sheet and make a few small slits on the top to allow steam to escape during baking.
Brush with remaining egg wash and bake in the preheated oven at 356°F (180°C) until golden, or for about 15–20 minutes.
📖 Recipe
Chicken Puff Pastry Bites
Ingredients
- 1 Pound Chicken Ground
- 1 Teaspoon Cumin Seeds Ground
- 1 Teaspoon Coriander Seeds Ground
- ½ Teaspoon Cayenne Pepper Ground or Paprika
- ½ Teaspoon Salt
- ⅛ Teaspoon Black Pepper Ground
- 1 Medium Onion chopped
- 1-2 Cloves Garlic chopped
- 1 Tablespoon Oil
- 1 Egg
- 12-15 Puff Pastry Squares or puff pastry sheets cut into squares
Instructions
- Combine the ground chicken with the seasoning, which includes the ground cumin, ground coriander seeds, cayenne pepper or paprika, salt and ground black pepper. The chicken should be well combined with the seasoning, use a silicone spatula to help you mix it up.1 Pound Chicken Ground, 1 Teaspoon Cumin Seeds Ground, 1 Teaspoon Coriander Seeds Ground, ½ Teaspoon Cayenne Pepper Ground, ½ Teaspoon Salt, ⅛ Teaspoon Black Pepper Ground
- Chop onion and garlic.1 Medium Onion, 1-2 Cloves Garlic
- Keep a skillet with the oil over a medium heat setting and stir in the onion first. Sauté the onion soft, then add the chopped garlic. Control your heat so that the garlic doesn't burn on but cook for 1–2 minutes.1 Tablespoon Oil
- Reduce the heat setting to a minimum and stir in the seasoned chicken.
- With two spatulas, mix, cook and break the seasoned ground chicken into smaller pieces. You have to be quick because the ground chicken can turn lumpy. Keep on the heat until you are left with small pieces of cooked ground chicken.
- Preheat oven to 356°Fahrenheit (180°Celsius).
- Break an egg into a small bowl and scramble it. This is your simple egg wash.1 Egg
- Take a puff pastry square and lightly brush egg wash onto two adjacent edges of the pastry square, creating an L-shaped border. Avoid applying too much to prevent sogginess.12-15 Puff Pastry Squares
- Put the filling in the middle of the square. Lift the corner that is not brushed and fold it over the filling, making a triangle. Press the edges together to seal.
- Sealing Option 1: Twist and fold the dough along the border to make a braided effect. Make sure the seal is tight to prevent the filling from leaking while baking.
- Sealing Option 2 (Fork-Crimped Edge): Use the tines of a fork to crimp along the sealed border, creating a decorative edge and at the same time it gets sealed properly.
- Place the filled puff pastries on a parchment-lined baking sheet, ensuring enough space between each piece for even baking.
- Make a few small slits on the top of the pastry to let steam escape during baking so that your pastry won't turn out soggy with steam.
- Brush your pastries evenly with the egg wash.
- Bake at 356°Fahrenheit (180°Celsius) for about 15 to 20 minutes or until golden brown, puffed and baked through.
Equipment
- Silicone Spatula to mix the seasoned chicken
- Bowl small for the egg wash
- Pastry Brush
- Baking pan with parchment paper
Nutrition
Serving
These chicken puff pastry bites are technically hand pies and can be eaten the same way. In fact, they are quite versatile.
Make them for breakfast, or take them to work to relish them as a light lunch at work, or prepare these for your family and friends to pass around as a little snack.
Either way, you can include a dipping sauce to expand your food experience. Think yum yum sauce, Mayocue, Thai Sweet Chili Lime Sauce, or simply just ketchup and mayo.
Storing
Leftovers can be stores in the fridge for up to 3 days.
Reheat your puff pastry bites in the oven gradually with a lower heat setting so that they don't turn out too dark and too dry. You can warm them up in the microwave too.
To prepare them in advance to freeze, prep the chicken and puff pastry as per the instructions but skip the egg wash and baking instructions.
To Freeze and Bake
Place the sealed, unbaked chicken puff pastry triangles on a sheet pan in the freezer and wait for them to freeze hard. Take them out of the freezer, place them into freezer boxes and store them for up to 6 weeks in your freezer.
To bake your unfinished frozen chicken puff pastry, place them into a non-preheated oven, on a parchment lined pan, and gradually thaw and bake them at the same time and same temperature as directed in the recipe card.
Add another 5–10 minutes, or bake them until golden, to the baking time instructions because they will be frozen when you pop them into the oven.
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