This delicious chicken and pesto puff pastry bites recipe is made with only one cup of boiled or leftover chicken. It’s the perfect bite sized treat.
When it comes to quick and easy litle appetizer bites, you can’t beat Pepperidge Farm Puff Pastry sheets. You only need a small amount of leftover chicken to make an amazing little snack bite.
Puff pastry is a delicious sheet of dough that bakes up to a golden, flaky treat.
Using premade puff pastry makes this recipe super quick and easy. If you would like to make your own, Christina of Dessert for Two has a Homemade Puff Pastry Recipe to try.
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A box of puff pastry gives the perfect opportunity to make something special with only a cup of leftover chicken. You can use boiled, pan fried or even rotisserie chicken.
Because these mini pies are small, be sure to shred or chop the chicken into small pieces so you don’t have chicken sticking up out of the pastry.
Step by Step Instructions
It will only take you a few minutes to toss and stir everything in a bowl.
Cut each puff pastry sheet into three equal strips and then cut those strips into three equal squares.
Each little mini pastry bite will hold only about one teaspoon or so of the chicken mixture.
Fold over the square to form a triangle and press down the edges. I pressed them down with my finger.
You could also use a fork to press down the edges for something more decorative but it’s not really necessary.
Spread a very light coating of beaten egg over the tops of the pastry triangles with the pastry brush.
Watch the pastries carefully starting at 15 minutes. You don’t want to overcook or burn them.
Can you bake puff pastry in the air fryer?
Yes! You can cook these puff pastry bites in the air fryer or toaster oven. I have found that these pastries will turn golden after cooking about 10 minutes in the air fryer.
Can you make ahead and freeze these pastry bites?
For best results, assemble the puff pastries as directed. Freeze them, uncooked, on a flat surface until completely frozen then store them in an airtight container in the freezer for up to six weeks.
When you’re ready to prepare, thaw in the refrigerator. Brush with egg wash and cook as directed.
More Puff Pastry Recipes
Leftover Chicken and Pesto Puff Pastry Bites
- Baking Sheet
- Parchment Paper
- Pastry brush
- 2 sheets Pepperidge Farm Puff Pastry, thawed to room temperature
- 1 Egg, large, beaten, divided
- 1 Chicken Breast, about one cup fully cooked, chopped or shredded
- 4 ounces Classico Basil Pesto
- ¼ cup Parmesan Cheese, shredded
- ⅛ cup Onion, minced
- Preheat oven to 400°.
- With fork, in small bowl, beat egg well. Separate egg into two separate bowls, half in each.
- In medium bowl, mix together ½ beaten egg and remaining ingredients.
- Cut each sheet of puff pastry into 9 equal squares. It's easiest to do this with a pizza cutter.
- Place about one teaspoon chicken mixture in center of each square. Fold over pastry, one point to opposite point, to form a triangle. Press outer edges to close.
- With pastry brush, brush lightly with remaining beaten egg.
- Cover baking sheet with parchment paper and place each pastry on parchment paper.
- Bake until golden, 16-19 minutes.
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