Chicken Puff Pastry Bites
Flaky puff pastry filled with savory chicken—these bite-sized snacks are perfect for parties, appetizers, or a quick treat. Easy to make and always a hit!
Servings: 14 portions
Calories: 257kcal
Equipment
- Silicone Spatula to mix the seasoned chicken
- Bowl small for the egg wash
- Pastry Brush
- Baking pan with parchment paper
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.
Nutrition
Calories: 257kcal | Carbohydrates: 17g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 195mg | Potassium: 213mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg