BBQ Chicken Puff Pastry Appetizer

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BBQ Chicken Pastry Puffs 

Cook's Notes: Great recipe for a quick lunch, dinner, or a game day gathering. Shredded chicken tossed with your favorite BBQ sauce, red onion and cheese then baked in puff pastry. SO good! Can make ahead and freeze for later.  Pulled pork can be substituted for the chicken. One of my favorite BBQ sauces to use is  Sweet Baby Rays Sweet Vidalia Onion.

Recipe adapted from plainchicken.com 

One puff pastry sheet makes 9 appetizers with the filling below. Double filling if

making 18 appetizers. 

 

Ingredients:

• 1/2 (17.3-oz) package puff pastry, defrosted
• 1-1/2 cups pulled pork or shredded cooked chicken
• ¾ cup BBQ sauce
• 1¼ cups shredded cheddar cheese
• 2 tablespoons red onion 
• 1 egg, beaten
• 1 tablespoon water

 Directions:

• Preheat oven to 400ºF. Line a baking sheet with parchment paper. Set aside.
• Unfold pastry sheet. Cut the sheet into 9 squares.
• Toss pulled pork with BBQ sauce. Arrange pulled pork and cheese down the center of the pastry squares.

• Fold two opposite corners of each square over the filling and press edges to seal. Place on prepared baking sheet.
• Combine egg and water. Brush each pastry with egg wash. Optional sprinkle with Bagel seasoning or sesame seeds. Use a toothpick to hold together.

• Bake 16-18 minutes, until golden brown. Serve warm or at room temperature.