Pesto Chicken Puff Pastry
Tender chicken tossed with zesty pesto, crunchy pine nuts, and a hint of shallot, all tucked into golden, flaky puff pastry shells. Ready in just 30 minutes, these bites are perfect for a quick appetizer, snack, or light meal. Serve warm or at room temperature for a delicious, protein-packed treat.
Equipment
- 1 Baking sheet
- 1 medium mixing bowl
- 1 Spoon or spatula
- Measuring spoons
Ingredients
- 1 package Pepperidge Farm Puff Pastry Shells cooked as directed
- 2 cups cooked chicken breast cubed
- 2 tablespoons shallot minced
- 2 tablespoons mayonnaise
- 1 tablespoon prepared basil pesto
- 2 teaspoons toasted pine nuts
- 1 tablespoon roasted red pepper julienned (optional, for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Puff Pastry Shells: Start by carefully following the cooking instructions on your package of Pepperidge Farm Puff Pastry Shells. Typically, this involves preheating your oven to the specified temperature and placing the shells on a baking sheet. Bake them until golden brown and puffed up. Once baked, remove them from the oven and let them cool completely. Cooling is crucial because it prevents the filling from making the pastry soggy.
- Cube the Cooked Chicken: While the puff pastry shells are cooling, take your cooked chicken breast and cut it into small, bite-sized cubes. The cubes should be roughly uniform in size to ensure even coating and a consistent texture with each bite. Place the cubed chicken in a medium-sized mixing bowl.
- Mince the Shallots: Next, finely mince two tablespoons of shallot. Minced shallots will add a subtle onion flavor without overpowering the delicate taste of the chicken or the pesto. Make sure the pieces are small enough to mix evenly into the filling. Add the minced shallots to the bowl with the cubed chicken.
- Mix the Creamy Base: Add two tablespoons of mayonnaise to the chicken and shallots. The mayonnaise provides creaminess and helps bind all the ingredients together so the filling holds well inside the pastry shells. Gently stir the mixture to coat the chicken evenly.
- Add the Pesto for Flavor: Spoon in one tablespoon of prepared basil pesto. Pesto is packed with flavor from fresh basil, garlic, pine nuts, and olive oil, giving your filling a rich, aromatic taste. Mix thoroughly to ensure that each piece of chicken is coated evenly with the pesto.
- Incorporate the Pine Nuts: Measure out two teaspoons of toasted pine nuts and fold them gently into the chicken mixture. Toasting the pine nuts beforehand enhances their nutty flavor and adds a slight crunch, which provides a nice contrast to the tender chicken and flaky pastry.
- Season to Taste: Season the mixture lightly with salt and freshly cracked black pepper. Taste the filling and adjust the seasoning as needed. Keep in mind that the puff pastry shells are slightly buttery, so you don’t want to over-season.
- Fill the Puff Pastry Shells: Carefully remove the tops of the cooled puff pastry shells, if applicable, to create little “cups.” Using a spoon, generously fill each shell with the prepared chicken, pesto, and pine nut mixture. Press lightly so the filling sits snugly in the shell but don’t overfill, as it may spill out during serving.
- Garnish the Pastry Cups: Optional: For a pop of color and extra flavor, add a few julienned strips of roasted red pepper on top of each filled puff pastry shell. The bright red garnish not only enhances the visual appeal but also adds a sweet, smoky note to complement the savory filling.
- Serve or Reheat: Your Puff Pastry Pesto Chicken can be served immediately at room temperature. If you prefer them warm, place the filled shells in a preheated oven at 300ºF (150ºC) for about 10 minutes, just enough to gently warm the filling without over-baking the delicate pastry.
- Presentation and Enjoyment: Arrange the puff pastry chicken bites on a serving platter. These elegant appetizers are perfect for entertaining, casual snacks, or a protein-packed addition to a lunch spread. Enjoy each bite with the crisp puff pastry, tender chicken, and flavorful pesto filling working in harmony.
Notes
- Use high-quality puff pastry: For the best texture and flavor, choose a well-known brand like Pepperidge Farm. Ensure the pastry is fully thawed before baking to achieve optimal flakiness.
- Cooked chicken options: Rotisserie chicken or leftover grilled chicken works perfectly, saving time while maintaining flavor.
- Toasting pine nuts: Toasting enhances their natural nuttiness, giving the filling a subtle crunch and depth.
- Temperature matters: Serve warm or room temperature. Avoid over-baking after filling to keep the pastry crisp.
- Make ahead: The filling can be prepared a few hours in advance, making assembly quick and stress-free.
