Mini Chicken Puffs have taken the culinary world by storm, becoming a beloved appetizer and snack option for many households. These delightful bites, with their flaky puff pastry exterior and savory chicken filling, are a testament to the magic that happens when simple ingredients come together in perfect harmony. In our household, these little puffs have become a staple at family gatherings and casual get-togethers. The first time I made them, I was amazed at how quickly they disappeared from the plate, leaving behind only crumbs and requests for the recipe. The kids love them because of their fun, bite-sized nature, while the adults appreciate the complexity of flavors packed into such a small package.
Ingredients
Creating these delectable Mini Chicken Puffs starts with gathering the right ingredients. Here’s what you’ll need to make a batch that serves around eight people:
- 2 cups cooked chicken, shredded
- 1 package (about 17.3 ounces) of puff pastry sheets, thawed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup cream cheese, softened
- 1 egg, beaten (for egg wash)
Instructions
The process of making Mini Chicken Puffs is straightforward, but it requires a bit of patience and precision to ensure each puff is perfectly cooked and packed with flavor. Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing them until they are translucent and fragrant. This should take about 3-5 minutes.
Next, add the shredded chicken to the skillet, stirring to combine with the onions and garlic. Season the mixture with salt, black pepper, and dried thyme. Cook for another 2-3 minutes to allow the flavors to meld together. Remove the skillet from the heat and let the mixture cool slightly before stirring in the softened cream cheese. This will give the filling a creamy, cohesive texture that contrasts beautifully with the crisp pastry.
Unroll the thawed puff pastry sheets onto a lightly floured surface. Using a sharp knife or a pastry cutter, divide each sheet into 12 equal squares. Place a tablespoon of the chicken mixture onto the center of each square. Fold the corners of the pastry over the filling to form a neat package, pinching the edges to seal tightly.
Arrange the puffs seam-side down on the prepared baking sheet. Brush the tops with the beaten egg, which will give them a golden, glossy finish once baked. Bake the puffs in the preheated oven for 15-20 minutes, or until they are puffed and golden brown. Allow them to cool on the baking sheet for a few minutes before serving.
Nutrition Facts
Each serving of these Mini Chicken Puffs is not only delicious but also provides a balanced profile of nutrients. The recipe yields approximately 24 puffs, serving around 8 people with three puffs each. Each serving contains approximately 250 calories. The nutritional content makes these puffs a satisfying option for a snack or appetizer, offering a good balance of protein, fats, and carbohydrates.
Preparation Time
The preparation of Mini Chicken Puffs is relatively quick, making them an excellent choice for busy weeknights or last-minute gatherings. The total time required is about 45 minutes. This includes 15 minutes for prepping the ingredients and assembling the puffs, and an additional 20-25 minutes for baking. Planning ahead and having all ingredients ready before you start can make the process even more efficient.
How to Serve
Mini Chicken Puffs are versatile and can be served in a variety of ways:
- As an appetizer at parties or family gatherings.
- Paired with a light salad for a simple lunch.
- As part of a brunch spread, alongside other pastries and finger foods.
- With a dipping sauce, such as a spicy aioli or a tangy yogurt dip, for added flavor.
- Warm from the oven for a cozy snack on a cold day.
Additional Tips
To ensure your Mini Chicken Puffs are a success, consider these tips:
- Thawing the pastry: Make sure the puff pastry is fully thawed before using it. This will make it more pliable and easier to work with.
- Sealing the edges: Use a bit of water or egg wash to help seal the edges of the pastry, preventing the filling from leaking out during baking.
- Filling variations: Feel free to experiment with the filling by adding other ingredients like mushrooms, spinach, or cheese for extra flavor.
- Storage: Store any leftover puffs in an airtight container in the refrigerator. They can be reheated in the oven to restore their crispiness.
- Freezing: These puffs can be frozen before baking. Simply assemble them and place them on a baking sheet in the freezer. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
FAQ Section
Q: Can I use store-bought rotisserie chicken for the filling?
A: Absolutely! Using store-bought rotisserie chicken can save time and add an extra layer of flavor to your puffs. Just make sure to shred it well before mixing with the other ingredients.
Q: What can I substitute for cream cheese if I’m lactose intolerant?
A: If you’re lactose intolerant, you can substitute the cream cheese with a dairy-free alternative like cashew cream or a lactose-free cream cheese product. These alternatives will still provide a creamy texture without the lactose.
Q: Can these be made in advance?
A: Yes, you can prepare the puffs a day in advance and store them unbaked in the refrigerator. When you’re ready to serve, simply bake them according to the instructions. This makes them a convenient option for events and parties.
Q: Are there any vegetarian options for the filling?
A: Certainly! You can substitute the chicken with a combination of sautéed vegetables such as mushrooms, bell peppers, and spinach. Add some crumbled feta or ricotta cheese for added flavor.
Q: How do I prevent the puffs from getting soggy?
A: To keep the puffs crispy, ensure that the filling is not too wet. Allow any cooked ingredients to cool and drain any excess moisture before assembling the puffs. Baking them on a parchment-lined baking sheet also helps in achieving a crisp texture.