Chicken Puff Pastry Recipe – Easy Chicken & Cheese Bites

Last Updated on 4 months by Neha Deshmukh

Chicken Puff Pastry Recipe – Easy Chicken & Cheese Bites

Hey everyone! If you’re anything like me, you always have leftover chicken kicking around after a big roast or a weekend BBQ. And honestly, sometimes the thought of transforming it into something new feels… daunting. Well, let me tell you, this Chicken Puff Pastry recipe is the answer to all your leftover chicken prayers! It’s quick, it’s easy, and it’s seriously addictive. I first made these for a game night with friends, and they disappeared in minutes!

Why You’ll Love This Recipe

These aren’t just tasty; they’re a lifesaver. Seriously. They’re perfect for a quick snack, a light lunch, or even as a party appetizer. Plus, using ready-made puff pastry makes things SO much simpler. Who has time to make pastry from scratch when deliciousness is this close? They’re flaky, cheesy, and packed with flavour – what’s not to love?

Ingredients

Here’s what you’ll need to whip up these delightful bites:

• 10 bite size Leftover Chicken Fry Pieces
• 4 Readymade Puff Pastry Sheets
• 2 tbsp Pizza Sauce
• 1 tbsp Mayo
• ?? tbsp Pizza Seasoning (I like to use an Italian blend!)
• ?? tbsp Red Chili Flakes (adjust to your spice preference)
• 4-5 tbsp diced Cheese or 1-2 Cheese Cubes (cheddar, mozzarella, or a mix!)
• 1 Egg for Egg wash

Ingredient Notes

Let’s talk ingredients for a sec. This recipe is all about flexibility!

• Puff Pastry: Don’t feel guilty about using store-bought. It’s a total time-saver, and honestly, the quality is fantastic these days.
• Leftover Chicken: Any cooked chicken works beautifully here – roasted chicken, grilled chicken, even tandoori chicken! I usually use pieces from a leftover chicken fry, but feel free to get creative. About 150-200g of cooked chicken is perfect.
• Cheese Choices: Cheddar gives a lovely sharp flavour, mozzarella is super melty, and a mix of both is just chef’s kiss. You could even experiment with a little parmesan for extra oomph.
• Spice Level: I’ll mention this again later, but chili flakes are your friend! Add as much or as little as you like.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper and gently place your puff pastry sheets on it.
2. Now, using a knife, score a ½-inch border around each pastry sheet. Don’t cut through the pastry, just score it. This helps create those lovely puffed-up edges. Then, poke the center area with a fork a few times – this prevents it from puffing up too much in the middle.
3. Spread a thin layer of pizza sauce and mayo inside the scored border. Don’t go overboard with the sauce, or it might make the pastry soggy.
4. Top with your shredded or diced chicken, a generous sprinkle of cheese, pizza seasoning, and a pinch of chili flakes.
5. Whisk the egg in a small bowl to make an egg wash. Brush the edges of the pastry with the egg wash – this gives them that beautiful golden-brown colour.
6. Bake for 12-15 minutes, or until the pastry is golden brown and the cheese is melted and bubbly. Let them cool for about 5 minutes before serving. Trust me, the wait is worth it!

Expert Tips

Want to take your chicken puffs to the next level? Here are a few of my go-to tricks:

• Flaky Pastry: Make sure your puff pastry is cold when you start working with it. This helps it puff up beautifully.
• Soggy Bottoms: Avoid a soggy bottom by not overdoing the sauce and ensuring your oven is properly preheated.
• Even Cheese Distribution: Sprinkle the cheese evenly over the chicken to ensure every bite is cheesy and delicious.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Use vegan puff pastry and your favourite vegan cheese alternative. It’s surprisingly easy to find good quality vegan options these days! My friend, Priya, swears by the Violife mozzarella.
• Gluten-Free Adaptation: Simply swap the regular puff pastry for a gluten-free version.
• Spice Level Adjustment: If you’re not a fan of spice, skip the chili flakes altogether. Or, if you like things hot, add a pinch of cayenne pepper!
• Festival Adaptations: These are perfect for Diwali parties, Christmas gatherings, or even just a fun game night snack. I’ve even made mini versions for Diwali!

Serving Suggestions

These chicken puffs are delicious on their own, but they’re even better with a side of:

• A simple green salad
• A dollop of sour cream or yogurt
• Your favourite dipping sauce (ranch, sweet chili, or even a mint chutney would be amazing!)

Storage Instructions

• Leftovers: Store any leftover puffs in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in the oven or air fryer for best results. Microwaving can make the pastry a little soggy.

FAQs

Got questions? I’ve got answers!

• What type of chicken works best for this recipe? Honestly, any cooked chicken will do! Roasted, grilled, fried – whatever you have on hand.
• Can I make these ahead of time? You can assemble the puffs ahead of time and store them in the refrigerator for up to 24 hours before baking.
• Can I freeze the baked puffs? Yes, you can! Let them cool completely, then freeze them in an airtight container for up to 2 months. Reheat in the oven.
• What can I substitute for egg wash? You can use a little milk or melted butter instead of egg wash.
• How do I prevent the pastry from puffing up too much? Poking holes in the center of the pastry with a fork helps to prevent excessive puffing.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!