Spicy Chicken Puff Pastry
Recently, I had appetizers and mimosas with friends before we embarked on a fun historic home tour. My favorite pre-tour app inspired this new Spicy Chicken Puff Pastry recipe.
I kept craving that little puff pastry and chicken bite …
So with some ground chicken, a package of dairy-free puff pastry and plenty of spices on hand, I set out to recreate the taste I was craving. After some testing and tweaking to get it just right, I did it!
Ingredient Notes:
Pre-Made Puff Pastry – You can use any puff pastry brand, but it needs to be dairy-free if you or those you are cooking for have dairy issues. Pepperidge Farm puff pastry is historically dairy-free and is a widely available brand and the one I used for this recipe. Using a different dairy-free brand shouldn’t affect this recipe’s outcome.
Ground Chicken – I love using ground chicken for this Spicy Chicken Puff Pastry recipe because 1) I created it to replicate an incredible puff pastry chicken appetizer I enjoyed at a party and 2) ground chicken it has such a light taste that it lets the spices and pastry shine. However, you can substitute ground turkey if you prefer or if that’s what you have on hand (I have done that). You can also substitute ground beef, but I haven’t tried this yet.
Ingredients for Spicy Chicken Puff Pastry:
- ground chicken breast meat
- puff pastry
- 1 Tbsp olive oil
- onion
- garlic
- paprika
- chili powder
- garlic powder
- sea salt
- soy sauce
- hot sauce
- cup water
- Daiya cheddar shreds
- egg
Instructions:
- Thaw the puff pastry according to the package’s directions
- Preheat oven to 400 degrees
- Heat oil in a large skillet on medium-high
- Cook onions and garlic for 1 minute
- Add the chicken and chop up while cooking
- Add the spices
- Continue to chop up and stir the chicken
- Add the “cheese,” soy sauce, hot sauce and water
- Turn the heat down to simmer and stir well
- Roll the 1 1/3 sheets of puff pastry a little on top of a floured surface (you want to stretch it a little, but not a lot; you don’t want it too thin)
- Cut the full sheet into 6 pieces and then the 1/3 sheet into 2; you’ll have 8 total (NOTE: if you want to create smaller bites – and a little more work for yourself – cut the puff pastry into more pieces)
- Once the chicken is fully cooked, put 1/4 cup of the meat mixture into each sheet and close up, pinching and twisting each at the top
- Beat the egg and coat each meat-filled pastry with egg
- Bake in the oven on a cookie sheet for 18-20 minutes (until a golden brown)
Pin/it save it and make it sometime. When you do, please let me know. That always makes my day!!!
Spicy Chicken Puff Pastry
Ingredients
- 1 pound ground chicken breast
- 1 1/3 sheets packaged puff pastry (dairy-free)
- 1 Tbsp olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 Tbsp paprika
- 1 Tbsp chili powder
- 1/2 Tbsp garlic powder
- 1/2 tsp sea salt
- 1 tsp soy sauce
- 1-2 tsp hot sauce (depending on your heat preference)
- 1/4 cup water
- 1/3 cup Daiya cheddar shreds
- 1 egg
Instructions
- Thaw the puff pastry according to the package’s directions
- Preheat oven to 400 degrees
- Heat oil in large skillet
- Cook onions and garlic for 1 minute
- Add the chicken and chop up while cooking
- Add the spices
- Continue to chop up and stir the chicken
- Add the “cheese,” soy sauce, hot sauce and water
- Turn heat down to simmer and stir well
- Roll the 1 and 1/3 sheets of puff pastry a little on top of a floured surface (you want to stretch it a little, but not a lot; you don't want it too thin)
- Cut the full sheet into 6 pieces and then the 1/3 sheet into 2; you'll have 8 total
- Once the chicken is fully cooked, put 1/4 cup of the meat mixture into each sheet and close up, pinching and twisting each at the top
- Beat the egg and coat each meat-filled pastry with egg
- Bake in the oven on a cookie sheet for 18-20 minutes (until a golden brown)
Notes
-
- First, make sure you thaw the frozen puff pastry according to the package’s directions (fully frozen puff pastry will NOT work).
- If you want to create smaller bites – and a little more work for yourself – cut the same amount of puff pastry into more pieces and separate the chicken mixture evenly between them.
- If your family or guests don’t have any dairy issues, you can substitute the dairy-free cheese for your favorite regular shredded cheddar cheese.
- If you or others have an egg allergy, you can use oil, almond milk or even water in place of the egg wash on top of the pastry.
Kelly that sounds wonderful!!