Buffalo Chicken Salad Puffs
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Updated September 6, 2017
sheets frozen puff pastry dough
egg + 1 tablespoon water (egg wash)
cup rotisserie chicken, chopped
tablespoons buffalo hot sauce
Extra hot sauce, for drizzling
Let puff pastry sheets thaw slowly in the fridge. Unwrap them and roll them out gently on a lightly floured surface. Punch out 24 (1-1/2 to 2-inch) rounds from each piece of puff pastry.
Use a smaller round cutter to punch out small round centers from the larger rounds. These smaller cutouts will be the puff lids. If you want larger puff bites, just make lids out of 12 of the rounds since you want to stack the rounds. For smaller bites, punch lids out of all 24 rounds.
For large puffs, brush the non-punched rounds with egg wash and stack the punched rounds on top. Place stacked puff on a baking sheet lined with parchment paper. You can bake the tiny cut-out lid on the same sheet. Brush all the puffs with egg wash when they are assembled. If you are making smaller puffs, just use a single layer of puff pastry and prep them on two baking sheets.
Freeze puff pastry for 15 minutes while you preheat oven to 375°F.
Meanwhile, prep filling by chopping chicken finely and stirring it together with mayo, crumbled blue cheese, and hot sauce. Spoon filling into a piping bag for easier filling later and keep chilled until needed.
Bake puff pastry rounds for 20-25 minutes until they are golden brown, puffed, and cooked through. The double stack puffs will need an extra 5-7 minutes in the oven.
Remove puffs and let cool for a few minutes. Then pipe filling into each puff and top with a baked puff pastry lid. Drizzle puffs with extra hot sauce and serve while warm!
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Simple buffalo chicken mix and puff pastry makes a perfectly delicious appetizer.
I never get sick of delicious buffalo chicken flavors, but I sometimes get sick of eating wings. Okay, not much, but occasionally! If you’ve ever craved that flavor but want to class it up a bit, this is the appetizer for you.
Instead of tossing wings in a spicy sauce, this recipe stuffs a simple buffalo chicken mix inside towering, golden brown puff pastry bites. The recipe doesn’t have many ingredients, but there are a few tricks to nailing it.
For starters, let’s talk puff pastry. Just buy the frozen stuff and let it thaw slowly in the fridge before you work with it. It’ll take a few hours (at least) to thaw.
Then you can use a round cookie cutter to cut out some rounds. These will eventually puff up and be our bites!
Of course, we’ll need a hole to fill in the puff pastry bites, so use a smaller cutter to make some holes in each round. Save the lids for a topping on the bites!
To make sure the bites get golden brown and have a nice crunch, I recommend brushing them with a little egg wash (one egg whisked with one tablespoon water).
If you want smaller bites, bake these just like this and fill them. You might think that the filling would fall out the bottom, but it’s thick enough to just kind of sit in the hole.
But if you want a larger bite, you can stack puff pastries! I like this presentation because they're nice and tall and impressive looking.
Just cut out a second sheet of rounds and use some egg wash to stick two rounds together.
Whether you do a single or double layer, freeze the rounds for 15 minutes before baking them. This will chill down the butter and help the puff pastry rise more in the oven.
Okay. Let’s talk filling. The filling for these bites couldn’t be easier. I recommend just buying a rotisserie chicken from your local deli and shredding it up.
Mix about a cup of the shredded, chopped chicken with some mayo, hot sauce and blue cheese.
If you have a steady hand, you can spoon the filling into the puffs once they’re baked, but I scoop the filling into a piping bag to make it easy to fill each bite.
The bites will need to bake for 20-25 minutes at 375ºF until they’re golden brown and puffed nicely. If you do a double layer puff, you might need a few extra minutes.
Then you can just pipe in the filling and stick the baked lids on each bite.
You can drizzle on a little extra hot sauce also if you want.
These are totally addictive and I find myself eating more of them than I should! The combo of flaky puff pastry and creamy, spicy chicken is pretty much perfect.
Nick thinks everything could go in a foil packet! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.