Ingredients
- 1 cup cooked chicken, shredded
- 2 tablespoons buffalo sauce
- 2 tablespoons cream cheese, softened
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded cheddar cheese
- 1 tablespoon ranch dressing
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt & black pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon butter, melted
- 1 teaspoon chopped fresh parsley (for garnish)
- ¼ teaspoon flaky sea salt (optional)
Instructions
Step 1: Preheat the Oven
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Prepare the Buffalo Chicken Filling
- In a bowl, combine shredded chicken, buffalo sauce, cream cheese, mozzarella, cheddar, ranch dressing, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until well combined.
Step 3: Prepare the Pastry
- Roll out the puff pastry on a lightly floured surface.
- Cut the pastry into 9 equal squares.
Step 4: Fill and Seal the Pastry
- Place a spoonful of the buffalo chicken mixture in the center of each square.
- Fold the corners of the pastry together and pinch to seal, forming a small pouch.
Step 5: Bake the Pastry Bites
- Place the filled pastries seam-side down on the prepared baking sheet.
- Brush the tops with the beaten egg to give them a golden finish.
- Bake for 18-20 minutes, or until the pastries are golden brown and flaky.
Step 6: Finish and Serve
- Once baked, brush the warm pastries with melted butter.
- Sprinkle with fresh parsley and flaky sea salt (optional).
- Serve warm with ranch or blue cheese dressing for dipping.
Notes
- Extra Spicy: Add more buffalo sauce or finely chopped jalapeños to the chicken filling for extra heat.
- Cheese Swap: Use pepper jack for an extra kick or gouda for a creamy twist.
- Vegetarian Option: Swap the chicken for shredded jackfruit or tofu for a vegetarian alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers Snacks
- Method: Baked
- Cuisine: American
