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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!


Recipe Summary test

15 mins
20 mins
35 mins
24 mini cups


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

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.

Nutrition Facts

101 calories; protein 3.3g; carbohydrates 5.7g; fat 7.3g; cholesterol 12mg; sodium 86.3mg. Full Nutrition