Mouthwatering Chicken Salad in Puff Pastry Cups Recipe
Delight in these elegant and easy-to-make Chicken Salad Puff Pastry Cups. Flaky, golden puff pastry shells are filled with a creamy, tangy chicken salad featuring tender chicken breast, crunchy walnuts, juicy grapes, and a hint of onion, all balanced with Greek yogurt. Perfect as an appetizer or light snack, these bite-sized treats are both visually appealing and bursting with flavor.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 8 minutes
- Yield: 20 puff pastry cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Puff Pastry
- 1 box puff pastry (17.3 oz), thawed as per package directions
- All-purpose flour (for dusting)
- 1 egg (beaten, for egg wash)
Chicken Salad
- 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
- Prepare the Puff Pastry: Remove one sheet of puff pastry from the box and place the other sheet back in the refrigerator to keep it cold. Unfold the sheet and lay it on a flat surface. Using your fingers, gently press on any cracks in the pastry, particularly along the creases, to seal them.
- Cut the Pastry Circles: Dip a 2-inch round cookie cutter in all-purpose flour. Cut 20 circles out of the pastry, re-dipping the cutter in flour as needed to prevent sticking. Use a 1-inch round cutter (or a cherry pitter) to cut a smaller circle into the center of 10 of the larger circles, creating a doughnut shape. You’ll end up with 10 solid circles and 10 with holes in the middle. Repeat this process with the second sheet of puff pastry from the refrigerator.
- Assemble the Puff Pastry Stacks: Prepare a baking sheet lined with a nonstick silicone mat or parchment paper. Place the whole circles at least 1.5 inches apart on the sheet. Stack one of the doughnut-shaped circles on top of each whole circle, creating stacked layers. Brush the top of each stack lightly with beaten egg to promote browning. Return these to the refrigerator for 30 minutes to firm up.
- Bake the Puff Pastry: Preheat your oven to 400°F (200°C). Bake the puff pastry stacks for 16–20 minutes or until they turn golden brown. Remove them from the oven and allow them to cool completely on a wire rack.
- Prepare the Chicken Salad: While the pastry stacks are cooling, combine the diced chicken breast, minced red onion, chopped walnuts, halved grapes, sea salt, and plain Greek yogurt in a medium bowl. Stir gently to mix well without breaking the chicken pieces. Set aside until the pastries are ready.
- Fill the Puff Pastry Stacks: Once the puff pastry stacks are cool, use a paring knife to gently cut around and remove the inner circle from the top of each stack, creating a well. Fill each well with about one heaping tablespoon of chicken salad. Garnish with chopped fresh chives for a burst of color and flavor.
Notes
- You can prepare the chicken salad a few hours in advance and keep it refrigerated to allow the flavors to meld.
- Ensure the puff pastry stays cold before baking to achieve maximum puff and flakiness.
- For a nut-free version, omit walnuts and consider adding diced celery for crunch.
- Serve these cups chilled or at room temperature for best taste and texture.
- Use low-fat Greek yogurt to reduce calories, or substitute mayonnaise if preferred.
- Adjust salt quantity to taste, especially if using salted chicken or other ingredients.
Keywords: chicken salad, puff pastry cups, appetizer, finger food, easy recipe, party snacks, Greek yogurt chicken salad, walnut chicken salad
