Get ready to transform your ordinary appetizer routine into an extraordinary culinary adventure! These Sriracha Chicken Pastry Puffs are not just a snack – they're a tantalizing journey of crispy, spicy perfection that will make your taste buds dance with excitement. Imagine golden, flaky puff pastry embracing a zesty Sriracha-infused chicken filling that delivers a perfect balance of heat and savory goodness in every single bite.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 12 puffs
Ingredients
- 1 lb shredded cooked chicken
- 1/4 cup Sriracha sauce
- 1 sheet puff pastry
- 1 egg, beaten
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, combine shredded cooked chicken, Sriracha sauce, chopped green onions, salt, and pepper. Mix thoroughly to ensure even distribution of flavors.
- Thaw the puff pastry sheet at room temperature for about 10-15 minutes until it becomes pliable but still cool.
- Unfold the pastry sheet on a lightly floured surface and gently roll it out to smooth any creases.
- Cut the pastry sheet into 12 equal squares using a sharp knife or pastry cutter.
- Place a small spoonful of the Sriracha chicken mixture in the center of each pastry square, being careful not to overfill.
- Fold each pastry square diagonally to create triangles, pressing edges with a fork to seal completely.
- Brush each pastry puff with beaten egg to create a golden, glossy finish when baked.
- Arrange the pastry puffs on the prepared baking sheet, leaving space between each for even cooking.
- Bake in the preheated oven for 12-15 minutes, or until pastries are puffed and golden brown.
- Remove from oven and let cool for 5 minutes before serving to allow filling to set.
- Optional: Garnish with additional chopped green onions or a drizzle of extra Sriracha for more heat.
Tips
- Ensure your chicken is well-shredded and at room temperature for even mixing and filling distribution.
- Don't overfill the pastry squares - this can prevent proper sealing and cause leaks during baking.
- Use a fork to crimp the edges firmly, creating a tight seal that prevents the filling from escaping.
- For extra flavor, consider adding a pinch of garlic powder or a dash of sesame oil to the chicken mixture.
- If you want a more golden crust, use an egg wash with a tiny splash of milk.
- Let the pastry puffs rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- These puffs can be prepared ahead of time and frozen before baking - just add a few extra minutes to the cooking time when baking from frozen.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 15g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 50mg
