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Chicken Salad Puffs recipe
Flaky puff pastry cups filled with creamy chicken salad—perfect for parties, brunches, and baby showers. These golden bites are elegant, easy, and always a crowd favorite.
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Course:
Appetizer, Finger Food, Snack
Cuisine:
American
Prep Time:
20
minutes
minutes
Cook Time:
18
minutes
minutes
Chill Time:
30
minutes
minutes
Total Time:
1
hour
hour
8
minutes
minutes
Servings:
24
puffs
Calories:
110
kcal
Cost:
$12
Equipment
Mini muffin tin
24-cup capacity
Pastry brush
For applying egg wash evenly
Mixing bowl
Large, for making chicken salad
Sharp knife
For cutting puff pastry into squares
Ingredients
2
sheets
puff pastry
Thawed
3
cups
chicken breast
Cooked and shredded
0.5
cup
mayonnaise
2
tablespoon
sour cream
0.25
cup
fresh dill
Chopped
2
celery stalks
Finely diced
0.25
cup
red grapes
Halved
2
tablespoon
lemon juice
Freshly squeezed
1
teaspoon
Dijon mustard
0.5
teaspoon
garlic powder
salt
To taste
black pepper
To taste
1
egg
Beaten for egg wash
2
tablespoon
sliced almonds
Optional, for topping
Instructions
Mix all filling ingredients.
Chill the mixture.
Preheat the oven to 400°F.
Cut puff pastry into squares.
Shape into muffin tin cups.
Prick bottoms with fork.
Brush with egg wash.
Fill each cup ¾ full.
Sprinkle almonds (optional).
Bake for 15–18 minutes.
Cool 5 minutes before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving:
45
g
|
Calories:
110
kcal
|
Carbohydrates:
8
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2.5
g
|
Cholesterol:
25
mg
|
Sodium:
135
mg
|
Potassium:
95
mg
|
Fiber:
0.5
g
|
Sugar:
1
g
|
Vitamin A:
150
IU
|
Vitamin C:
2
mg
|
Calcium:
15
mg
|
Iron:
0.6
mg