Chicken Salad in Puff Pastry Cups
A sweet bite-size appetizer for a baby shower, bridal shower, or cocktail party. I’ve included a recipe for my Greek yogurt chicken salad below (no mayo!) but feel free to sub a store-bought chicken salad to save time.
Ingredients
For the puff pastry:
- 1 (17.3 oz) box puff pastry, defrosted per package instructions
- 1 egg
- all-purpose flour
For the chicken salad:
- 6 oz cooked chicken breast, chopped into ¼ inch pieces
- 3 tablespoons red onion, finely chopped
- 3 tablespoons walnuts, finely chopped
- ¾ cup grapes, halved (quartered if large)
- ¼–½ teaspoon sea salt, to taste
- ⅓ cup plain Greek yogurt
- For garnish: chopped chives
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Instructions
For the puff pastry:
- Remove one sheet of puff pastry from the box. Place the other sheet of puff pastry back in the refrigerator.
- Unfold the sheet of puff pastry and place on a flat surface. Use your fingers to gently press on any cracks in the pastry, especially along the creases.
- Dip a 2-inch round cookie cutter in the all-purpose flour. Cut 20 circles out of the pastry, dipping the cookie cutter in the flour after every few uses to ensure the dough doesn’t stick.
- Take a 1 inch round cookie cutter (I used a cherry pitter as my cookie cutter) and cut another circle in the middle of 10 of the circles (see above for photos). You’ll have 10 whole circles and 10 circles with a smaller circle in them.
- Remove the remaining dough from the refrigerator and repeat this process.
- Prepare a baking sheet with a nonstick silicone mat or parchment paper. Place any cut-outs back into their original place within the sheets of pastry.
- Brush the beaten egg over the top of both pieces of puff pastry. Remove the 20 whole circles and place them at least 1.5 inches apart on the baking sheet. Remove one of the circles with another circle in it, and stack it on top of one of the whole circles on the baking sheet. Repeat with the remaining circles. You’ll have 20 stacks total. Place the stacks in the refrigerator for 30 minutes.
- Preheat the oven to 400°F. Bake for 16–20 minutes, or until golden brown. Remove from the oven and let cool.
For the chicken salad:
- While the puff pastry pieces are cooling, place all of the chicken salad ingredients in a medium bowl. Stir gently to combine.
- Once the puff pastry stacks are cool, use a paring knife to gently cut around and remove the inside circle from the top of each stack, creating a hole.
- Place approximately one heaping tablespoon of chicken salad into the hole of each of the puff pastry stacks. Garnish with chives and serve immediately.
Nutrition
Serving: 1appetizerCalories: 164kcalCarbohydrates: 13gProtein: 4gFat: 11gSaturated Fat: 3gCholesterol: 14mgSodium: 105mgPotassium: 74mgFiber: 1gSugar: 1gVitamin A: 18IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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