This easy Puff Pastry Buffalo Chicken Bites recipe is perfect for a quick, spicy, and cheesy snack! With crispy, golden puff pastry filled with creamy buffalo chicken, these bites are great for parties, game days, or a fun appetiser. Use rotisserie chicken for convenience, and adjust the spice level to your taste.
Ingredients Needed
- 2 sheets puff pastry, defrosted
- 1 cup (150g) cooked & shredded rotisserie chicken
- ½ cup (120g) cream cheese, softened
- ¼ cup (60g) Greek yogurt
- ¾ cup (85g) shredded cheddar cheese, divided
- ¼ cup (30g) shredded mozzarella cheese
- ¼ cup (60ml) buffalo hot sauce
- ¾ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- Minced chives or green onions, for garnish
- Extra buffalo sauce, for garnish
How To Make Puff Pastry Buffalo Chicken
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Mix the filling: In a bowl, combine the shredded chicken, softened cream cheese, Greek yogurt, ¼ cup (30g) shredded cheddar cheese, mozzarella cheese, buffalo hot sauce, garlic powder, onion powder, and salt. Stir until well mixed.
- Prepare the pastry: Cut each defrosted puff pastry sheet into 9 equal squares, making a total of 18 squares.
- Assemble the bites: Spray a muffin tin with cooking spray. Press one pastry square into each muffin cup. Divide the chicken mixture evenly among the squares, using about a heaping tablespoon per cup. Sprinkle the remaining ½ cup (55g) shredded cheddar cheese over the tops.
- Bake: Place in the oven and bake for 20-22 minutes, or until golden brown and puffed up.
- Garnish and serve: Remove from the oven, top with minced chives or green onions, and drizzle with extra buffalo sauce if desired. Serve warm.
Recipe Tips
- Use Cold Puff Pastry: Keep the pastry chilled until ready to use. Warm dough becomes sticky and won’t puff up as nicely.
- Shred the Chicken Well: Finely shredded chicken blends better with the creamy filling, giving each bite a smooth and even texture.
- Don’t Overfill the Cups: Adding too much filling can cause the pastry to spill over while baking. A heaping tablespoon is the perfect amount.
- Bake Until Golden Brown: Check for a deep golden color on the pastry to ensure it’s fully cooked and crispy, not soggy.
- Let Them Cool Slightly: Fresh out of the oven, the filling will be very hot. Let them cool for a few minutes before serving to avoid burning your mouth!
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover bites cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: Once cooled, arrange the bites in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container and store for up to 2 months. Thaw in the fridge overnight and enjoy at room temperature or reheating before serving.
- Reheat: Preheat the oven to 180°C (350°F). Place the bites on a baking tray and heat for 5-7 minutes until crispy and warm.
Nutrition Facts
Serving Size: 1 bite (1 of 18)
- Calories: 211
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 18mg
- Sodium: 270mg
- Potassium: 53mg
- Total Carbohydrates: 13g
- Dietary Fiber: 0.4g
- Sugar: 1g
- Protein: 6g
Try More Puff Pastry Appetizers:
Puff Pastry Buffalo Chicken
Description
This easy Puff Pastry Buffalo Chicken Bites recipe is perfect for a quick, spicy, and cheesy snack! With crispy, golden puff pastry filled with creamy buffalo chicken, these bites are great for parties, game days, or a fun appetiser. Use rotisserie chicken for convenience, and adjust the spice level to your taste.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Mix the filling: In a bowl, combine the shredded chicken, softened cream cheese, Greek yogurt, ¼ cup (30g) shredded cheddar cheese, mozzarella cheese, buffalo hot sauce, garlic powder, onion powder, and salt. Stir until well mixed.
- Prepare the pastry: Cut each defrosted puff pastry sheet into 9 equal squares, making a total of 18 squares.
- Assemble the bites: Spray a muffin tin with cooking spray. Press one pastry square into each muffin cup. Divide the chicken mixture evenly among the squares, using about a heaping tablespoon per cup. Sprinkle the remaining ½ cup (55g) shredded cheddar cheese over the tops.
- Bake: Place in the oven and bake for 20-22 minutes, or until golden brown and puffed up.
- Garnish and serve: Remove from the oven, top with minced chives or green onions, and drizzle with extra buffalo sauce if desired. Serve warm.
Notes
- Use Cold Puff Pastry: Keep the pastry chilled until ready to use. Warm dough becomes sticky and won’t puff up as nicely.
- Shred the Chicken Well: Finely shredded chicken blends better with the creamy filling, giving each bite a smooth and even texture.
- Don’t Overfill the Cups: Adding too much filling can cause the pastry to spill over while baking. A heaping tablespoon is the perfect amount.
- Bake Until Golden Brown: Check for a deep golden color on the pastry to ensure it’s fully cooked and crispy, not soggy.
- Let Them Cool Slightly: Fresh out of the oven, the filling will be very hot. Let them cool for a few minutes before serving to avoid burning your mouth!
Puff Pastry Buffalo Chicken