Buffalo Chicken Salad Puffs Recipe

Name: Buffalo Chicken Salad Puffs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 servings
Ingredients: 2 sheets frozen puff pastry dough; 1 egg + 1 tablespoon water (egg wash); 1 cup rotisserie chicken, chopped; 1/4 cup mayonnaise; 2 tablespoons buffalo hot sauce; 3 oz blue cheese; Extra hot sauce, for drizzling

Ingredients

2 sheets frozen puff pastry dough
1 egg + 1 tablespoon water (egg wash)
1 cup rotisserie chicken, chopped
1/4 cup mayonnaise
2 tablespoons buffalo hot sauce
3 oz blue cheese
Extra hot sauce, for drizzling

	PREP TIME 20m	COOK TIME 40m	TOTAL TIME 1h
YIELD 12 servings

Instructions

Let puff pastry sheets thaw slowly in the fridge.
Unwrap them and roll them out gently on a lightly floured surface.
Punch out 24 (1-1/2 to 2-inch) rounds from each piece of puff pastry.
Use a smaller round cutter to punch out small round centers from the larger rounds.
These smaller cutouts will be the puff lids.
If you want larger puff bites, just make lids out of 12 of the rounds since you want to stack the rounds.
For smaller bites, punch lids out of all 24 rounds.
For large puffs, brush the non-punched rounds with egg wash and stack the punched rounds on top.
Place stacked puff on a baking sheet lined with parchment paper.
You can bake the tiny cut-out lid on the same sheet.
Brush all the puffs with egg wash when they are assembled.
If you are making smaller puffs, just use a single layer of puff pastry and prep them on two baking sheets.
Freeze puff pastry for 15 minutes while you preheat oven to 375°F.
Meanwhile, prep filling by chopping chicken finely and stirring it together with mayo, crumbled blue cheese, and hot sauce.
Spoon filling into a piping bag for easier filling later and keep chilled until needed.
Bake puff pastry rounds for 20-25 minutes until they are golden brown, puffed, and cooked through.
The double stack puffs will need an extra 5-7 minutes in the oven.
Remove puffs and let cool for a few minutes.
Then pipe filling into each puff and top with a baked puff pastry lid.
Drizzle puffs with extra hot sauce and serve while warm!