Description
Buttery puff pastry cups filled with a creamy, herb-bright chicken salad studded with crunchy celery and sweet grapes, perfect for parties, brunch, or an elegant lunch. Trust me, you are going to love this, it is worth every bite.
Ingredients
- Puff pastry sheets: 2 sheets, thawed
- Cooked chicken breast: 2 cups, diced
- Celery: 1 cup, finely chopped
- Red grapes: 1 cup, halved
- Red onion: 1 small, finely diced
- Mayonnaise: 1/2 cup
- Greek yogurt: 1/4 cup
- Dijon mustard: 1 teaspoon
- Fresh parsley: 2 tablespoons, chopped
- Salt: to taste
- Black pepper: to taste
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or use a nonstick spray.
- Make the chicken salad: In a mixing bowl, combine 2 cups diced cooked chicken, 1 cup finely chopped celery, 1 cup halved red grapes, 1 small finely diced red onion, 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 teaspoon Dijon mustard, 2 tablespoons chopped parsley, salt, and black pepper. Mix until evenly combined, then refrigerate for at least 20 minutes to let flavors meld.
- Prepare the puff pastry: On a lightly floured surface, roll each thawed puff pastry sheet briefly to smooth seams. Cut each sheet into 6 equal squares for a total of 12 squares.
- Form the cups: Gently press each pastry square into the muffin tin cups, shaping to form a shallow cup with sides. Trim any excess pastry if needed and prick the bottoms lightly with a fork to prevent extreme bubbling.
- Bake the pastry: Bake the filled muffin tin (empty pastry cups) in the preheated oven for 12 to 15 minutes or until the pastry is golden brown and puffed. Remove from oven and let cool slightly in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Fill the cups: Spoon the chilled chicken salad into each puff pastry cup, filling generously but not overflowing to keep the shells crisp.
- Finish and serve: Garnish with extra chopped parsley if desired and arrange on a platter. Serve immediately for best texture, or keep chilled briefly before serving.
Notes
- Keep pastry cold: Keep puff pastry cold until just before baking for the best rise and flakiness.
- Prevent sogginess: Fill cups just before serving to maintain crispness; avoid overly juicy fruit.
- Make-ahead tip: Prepare the chicken salad up to 48 hours in advance and store in the refrigerator, bake pastry cups the same day you plan to serve.
- Re-crisping: If cups soften, reheat briefly in a 350°F (175°C) oven for 5 minutes to restore crispness.
Nutrition
- Serving Size: 1 puff pastry cup (approximately 60 g)
- Calories: 210
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 45 mg
Keywords: chicken salad, puff pastry cups, appetizer, party food, brunch recipe, make-ahead appetizer