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| BBQ Chicken Puffs |
"I made this recipe up when I didn't have enough time to run to the store. I just used leftover shredded barbeque chicken, some puff pastry, and other ingredients that I had in my kitchen. These were a hit at the party and the first appetizer to go!"
Ingredients :
- 1 tablespoon vegetable oil, or as needed
- 1 sheet frozen puff pastry, thawed
- 1 (4 ounce) package cream cheese, cut into 1/2-inch squares
- 1 cup shredded cooked chicken
- 1/4 cup barbeque sauce
- 1/2 teaspoon red pepper flakes, or to taste (optional)
- 1/2 cup shredded Cheddar cheese
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 35M |
|---|
- Preheat oven to 350 degrees F (175 degrees C). Grease a miniature muffin tin.
- Cut puff pastry along the creases into 3 separate rectangles. Place onto a lightly floured surface. Roll 1 rectangle to 1/8-inch thickness using a lightly floured rolling pin. Cut pastry into 8 circles about 2 1/2 inches in diameter. Repeat with the other 2 rectangles.
- Press pastry circles into the greased muffin cups. Place 1 square of cream cheese in the bottom of each cup.
- Mix shredded chicken, barbeque sauce, and red pepper flakes together in a bowl. Spoon about 2 teaspoons of the mixture into each cup until level with the top of the cup.
- Bake in the preheated oven until pastry is golden brown and filling is heated through, 20 to 25 minutes. Spoon 1 teaspoon Cheddar cheese on top of each pastry 3 minutes before removing from oven.
Notes :
- I usually use the bottom of my 1/3 cup measure to cut the dough, as it makes the circles the right size for the mini muffin pan.
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