Description
These festive puff pastry bites are filled with shredded chicken, tangy cranberry sauce, and creamy Brie, then baked until golden and bubbly. Perfect for holiday parties or game-day snacking.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 cup cooked chicken, shredded
- 1/2 cup whole berry cranberry sauce
- 4 oz Brie cheese, rind removed, cut into small cubes
- 1 egg, beaten (for egg wash)
- Fresh thyme leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheet slightly and cut into 12 equal squares (or use a 2-inch round cutter).
- In a small bowl, mix the shredded chicken with the cranberry sauce.
- Place a small spoonful of the chicken mixture in the center of each pastry square. Top with a cube of Brie.
- Fold the corners of the pastry over the filling and pinch to seal, forming a small bundle. Place on the prepared baking sheet.
- Brush the tops with beaten egg.
- Bake for 12-15 minutes or until golden brown and puffed.
- Garnish with fresh thyme if desired. Serve warm.
Notes
You can use leftover rotisserie chicken for convenience. If you prefer a spicier kick, add a pinch of red pepper flakes to the chicken mixture.
Nutrition
- Calories: 220 kcal
- Sugar: 4 g
- Fat: 12 g
- Carbohydrates: 18 g
- Protein: 10 g