Introduction

This mouthwatering chicken salad in puff pastry cups is a perfect appetizer or light meal that combines flaky, golden pastry with a creamy, flavorful chicken filling. The addition of grapes and walnuts adds a delightful texture and sweetness that complements the savory elements beautifully.

The image shows a small pastry cup with three visible layers of flaky, golden-brown dough, looking crisp and light. Inside the pastry cup, there is a creamy white chicken salad mixture with small green herb pieces visible, giving it a speckled texture, topped with chunks of white chicken and whole dark purple grapes. The salad mound is garnished with small pieces of bright green chives scattered on top and around the cup. The dish rests directly on a dark wooden surface blurred out in the background, emphasizing the detailed textures of the pastry and filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box of puff pastry (17.3 oz), thawed as per package directions
1 egg
All-purpose flour (for dusting)
6 oz cooked chicken breast, diced into small pieces
3 tablespoons finely minced red onion
3 tablespoons finely chopped walnuts
3/4 cup grapes, halved or quartered if large
1/4–1/2 teaspoon sea salt, adjust to preference
1/3 cup plain Greek yogurt
Chopped chives for garnish

Instructions

Step 1: Prepare the puff pastry by removing one sheet from the box and placing the other back in the refrigerator to keep cold. Unfold the sheet on a flat surface and gently press to seal any cracks along the creases.
Step 2: Dust a 2-inch round cookie cutter with flour and cut 20 circles out of the pastry, re-dusting as needed. Use a 1-inch round cutter to cut the center from 10 of these circles, creating doughnut shapes. Repeat with the second sheet of pastry.
Step 3: Line a baking sheet with parchment paper. Place 20 whole circles spaced 1.5 inches apart. Stack a doughnut-shaped circle on top of each whole circle to form 20 stacked layers. Brush the tops with beaten egg and refrigerate for 30 minutes to firm up.
Step 4: Preheat the oven to 400°F (200°C). Bake the pastry stacks for 16–20 minutes until golden brown. Cool completely on a wire rack.
Step 5: While pastries cool, combine cooked chicken, red onion, walnuts, grapes, sea salt, and Greek yogurt in a bowl. Stir gently to mix without breaking the chicken pieces. Set aside.
Step 6: When pastries are cool, use a paring knife to carefully remove the inner circle from the top of each stack, forming a small well. Fill each well with about one heaping tablespoon of chicken salad, then garnish with chopped chives.

Tips & Variations

If you prefer a creamier salad, add a little more Greek yogurt or a teaspoon of mayonnaise.
Swap walnuts for pecans or almonds for a different nutty flavor.
For added freshness, mix in chopped celery or fresh herbs like dill or parsley.
Use seedless grapes to avoid extra seeds and make preparation easier.

Storage

Store any leftover chicken salad separately in an airtight container in the refrigerator for up to 2 days. Keep the puff pastry cups at room temperature in an airtight container for up to one day to maintain crispness. To reheat pastry cups, warm them gently in a low oven (about 300°F or 150°C) for 5 minutes. Avoid refrigerating filled cups, as the pastry may become soggy.

How to Serve

The image shows several puff pastry cups on a wooden board, each with two main layers: the base layer is a golden-brown, flaky, and crisp pastry with visible layers and a slightly glossy surface, and the top layer is a creamy white filling mixed with small purple onion pieces and garnished with chopped green chives sprinkled on top, creating a contrast in color and texture. The creamy mixture sits heaped in the center of each pastry cup, giving a soft and rich appearance against the crisp pastry. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the puff pastry cups ahead of time?

Yes, you can bake the puff pastry cups a day in advance and store them at room temperature in an airtight container. Fill them with chicken salad just before serving to keep the pastry crisp.

What can I substitute for Greek yogurt?

If you prefer, you can use mayonnaise or sour cream as a substitute for Greek yogurt in the chicken salad. Each will change the flavor slightly but still provide creaminess.