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!

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
24
Yield:
24 mini cups
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a miniature muffin tin.

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  • 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 7% DV; carbohydrates 5.7g 2% DV; fat 7.3g 11% DV; cholesterol 12mg 4% DV; sodium 86.3mg 4% DV. Full Nutrition
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