Make these tasty Chicken Puff Pastry Bites for a lunch or appetizer soon. A creamy chicken filling wrapped up in a light and flaky pastry for a perfect bite.

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I think it’s time for a tasty Appetizer. Earlier this week, I was out in the morning walking the pooches around the block and these little bites literally came into my mind. I was thinking ahead to the fall (I know) and comfort food like my Chicken and Leek Pie. And I thought why not try to make an appetizer with a similar flavour profile. And that’s how these little Chicken Puff Pastry Bites came about. We all liked them and had zero leftovers. So, let’s take a look and see how to make them!

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What is This Chicken Appetiser Like

• Difficulty – These take just under and hour to put together and cook They are pretty straight forward to make and they use pretty simple and easy to find ingredients. Please read the Recipe Tips to make sure you get yours just right.
• Taste – These little bites have a crisp yet light pastry filled with a creamy chicken and parmesan filling.
• Serving – This recipe makes 16 pastry triangles. In the recipe card you can easily adjust the serving size to make more!

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Ingredients

• Eggs – An egg is added to the filling to help bind the filling together. Another egg is used to brush the pastry tops before baking.
• Olive oil – I used extra virgin olive oil to cook the onions.
• White onions – These add a great flavour to the filling.
• Garlic – I added a fresh minced garlic clove to the onions to add extra flavour.
• Cream cheese – This is the main component of the filling to make it creamy.
• Cooked chicken – You can use any kind of chicken. Leftover chicken, Rotisserie chicken, or you can even cook chicken for the recipe. Keep in mind this will add much more time to the recipe.
• Parmesan cheese – Finely grated parmesan cheese is added to the filling for extra flavour and creaminess.
• Fresh chives – I added a pretty good amount of fresh chopped chives to the filling for a very fresh flavour.
• Seasonings – I used a combination of garlic powder, oregano, salt and black pepper.
• Puff pastry – I used a frozen rectangle sheet of puff pastry.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line a large baking tray with parchment paper and set aside.
2. Whisk eggs – Get two small bowls and place one egg in each bowl. Whisk both eggs in separate bowls and set aside.
3. Cook eggs – In a medium skillet set over medium heat, add the olive oil and chopped onion. Give a good stir and cook for about 5 minutes until soft. Add the minced garlic and cook for a further 1 – 2 minutes until fragrant.
4. Add cream – Add the cream cheese and stir in until it completely incorporated into the onion. Remove skillet from heat.
5. Finish making filling – Add the chicken, parmesan cheese, fresh chives and all the seasonings. Pour in one of the whisked eggs and stir to completely combine. Set aside the filling.
6. Fill pastries – Remove the pastry from the fridge and cut into 16 squares. While the pastry is still cold, pick up a square and put a tablespoon of filling in the centre. Fold it over into a triangle and place it on the prepared baking tray. Press the sides down with a fork to make sure they seal properly. Repeat for all pastry and chicken filling.
7. Brush pastry tops – Using a pastry brush, brush the tops of the pastries with the other whisked egg. Use a fork to prick the tops of the pastries.
8. Bake – Bake for about 20 – 25 minutes or until golden and puffed up. Remove from oven and leave on the baking tray for a few minutes to cool slightly.
9. Serve – Remove from tray and transfer to a serving plate to serve warm.

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Recipe Tips

• Using puff pastry – Make sure your pastry is fully defrosted or it will break when trying to use it. Also, make sure it’s cold or it will be difficult to work with. If when making these, you notice the pastry getting warm, place it in the fridge for a few minutes.
• Filling the pastry – Don’t overfill the pastry or it will be difficult to fold over and keep closed. For my pastry, I used about 1 tablespoon of filling for each one.
• Make ahead – You can make the filling up to 24 hours before baking. Keep the filling covered in the fridge and fill the cups just before baking.

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Substitutions

• Puff pastry – You can use phyllo dough, shortcrust pastry, pizza dough, pie crust or even biscuit dough. All of these will yield slightly different results, but they will work.
• Cream cheese – You can use mascarpone cheese for a great substitute.
• Onion – Alternatively you could use green onions, brown onions or leeks.

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Serving and Storage

• Serving – Serve these alongside other appetizers for a nibbles evening. Or you can even serve them with a salad for a lunch or light dinner.
• Storage – These are best served hot and fresh, however you can bake them in advance and keep them in the fridge up to one day before. To reheat, just place them on a baking tray and reheat in a preheated 350 degrees f/180 degrees c oven for about 10 minutes.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!