Chicken Salad Pastry Cups
Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins | Servings: 12-15 cups
Ingredients
For the Pastry Cups:
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1 box (17.3 oz) frozen puff pastry (2 sheets), thawed
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1 egg (for egg wash)
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1 tablespoon water
For the Chicken Salad:
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2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
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½ cup mayonnaise
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¼ cup Greek yogurt or sour cream (optional, for tang)
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1 celery stalk, finely diced
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2 tablespoons red onion, finely diced
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1 tablespoon fresh parsley or dill, chopped
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1 tablespoon fresh lemon juice
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
Optional Add-ins:
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¼ cup dried cranberries or raisins
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¼ cup chopped pecans or almonds
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¼ cup shredded cheddar cheese
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1 teaspoon Dijon mustard
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Chopped grapes (about ¼ cup)
For Garnish:
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Fresh parsley or dill sprigs
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Paprika (for color)
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Cracked black pepper
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or mini muffin tin.
Step 2: Prepare the Puff Pastry
Thaw the puff pastry sheets according to package instructions (usually 20-30 minutes at room temperature). Unfold each sheet on a lightly floured surface.
Step 3: Cut and Shape
Use a round cookie cutter or a glass (about 3 inches in diameter for standard muffin cups, 2 inches for mini cups) to cut circles from the puff pastry. Reroll scraps as needed.
Gently press each pastry circle into the muffin tin cups, pushing the dough up the sides. Prick the bottom of each cup a few times with a fork to prevent puffing too much.
Step 4: Egg Wash
In a small bowl, beat the egg with 1 tablespoon of water. Brush the tops of the pastry cups lightly with egg wash — this gives them a beautiful golden shine.
Step 5: Blind Bake
Bake the pastry cups for 10-12 minutes until golden brown and puffed. If the centers puff up too much, gently press them down with the back of a spoon while still warm. Let cool completely in the pan.
Step 6: Make the Chicken Salad
While the cups cool, prepare the chicken salad. In a medium bowl, combine the shredded chicken, mayonnaise, Greek yogurt (if using), lemon juice, garlic powder, salt, and pepper. Mix well.
Fold in the diced celery, red onion, parsley, and any optional add-ins like cranberries or pecans. Taste and adjust seasoning.
Step 7: Fill the Cups
Once the pastry cups are completely cool, spoon the chicken salad into each cup. Use about 2 tablespoons for standard cups or 1 tablespoon for mini cups.
Step 8: Garnish and Serve
Top each cup with a small parsley sprig, a sprinkle of paprika, or a crack of black pepper. Serve immediately or refrigerate until ready to serve.