Creamy Chicken Puffs

Creamy Chicken Puffs

Ingredients:

  • 2 lbs chicken breasts, cubed 

  • 4 sheets of puff pastry, thawed (for GF, see note below)

  • Garlic Herb Spread (see notes below)

  • 1 egg, beaten (this is the egg wash)

  • 1 tsp Worcestershire sauce

  • 1/2 tsp black pepper

  • 1/2 tsp salt 

(Suggested blends:Shepherd Herb Mix and Montreal Seasoning)

Instructions: 

  1. Preheat oven to 420℉. 

  2. Make the Garlic Herb Spread per the instructions below. 

  3. Mix cubed chicken with Worcestershire, black pepper, and salt. 

  4. Cut puff pastry sheets into quarters so you have 16 squares total. 

  5. Mix chicken with the Garlic Herb Spread. 

  6. Evenly distribute the chicken mixture to the center of each puff pastry square, taking care to avoid the edges. 

  7. Wet the edges of each square, one at a time. Take the corners and fold them together overtop of the chicken. Pinch the edges together, it will look slightly like a square dumpling. Then take each corner and gently fold those into the center and pinch together to create a ball. 

  8. Place each ball a few inches apart on a baking sheet (they will double or triple in size). 

  9. Brush each ball with the egg wash.

  10. Bake for 20-25 minutes until the tops are golden brown and crispy. 

  11. Let cool and serve. Enjoy! 

Notes:

1. Follow the recipe for the Garlic Herb Spread with these modifications: 

2. This recipe can be halved for a smaller amount. Use only half of the Garlic Herb Spread if so. 

3. For a gluten free version, just add the chicken and garlic spread mixture to a 9x9 baking dish and bake. Top with Parmesan or your favorite cheese.