Description

These Buffalo Chicken Pastry Bites are a deliciously spicy and cheesy appetizer featuring tender shredded chicken mixed with classic buffalo sauce and cheeses, all encased in flaky puff pastry. Perfect for game day, parties, or a flavorful snack, they bake to golden perfection and are finished with melted butter and fresh parsley for an irresistible savory bite.

Ingredients

Buffalo Chicken Filling

1 cup cooked chicken, shredded
2 tablespoons buffalo sauce
2 tablespoons cream cheese, softened
¼ cup shredded mozzarella cheese
¼ cup shredded cheddar cheese
1 tablespoon ranch dressing
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
Salt & black pepper, to taste

Pastry & Finishing

1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
1 tablespoon butter, melted
1 teaspoon chopped fresh parsley (for garnish)
¼ teaspoon flaky sea salt (optional)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Prepare the Buffalo Chicken Filling: In a medium bowl, mix together the shredded cooked chicken, buffalo sauce, softened cream cheese, shredded mozzarella, shredded cheddar, ranch dressing, garlic powder, onion powder, smoked paprika, salt, and black pepper until thoroughly combined. This mixture will be flavorful and creamy.
Prepare the Pastry: Lightly flour a clean surface and roll out the thawed sheet of puff pastry gently to smooth and slightly enlarge it. Cut the pastry into 9 equal squares using a sharp knife or pizza cutter.
Fill and Seal the Pastry: Spoon a generous amount of the buffalo chicken mixture into the center of each square. Bring the corners of each pastry square together over the filling, pinching firmly to seal and form small pouches to keep filling inside during baking.
Bake the Pastry Bites: Arrange the filled pastries seam-side down on the prepared baking sheet. Brush the tops of the pastries with the beaten egg wash to achieve a golden, shiny finish once baked. Bake in the preheated oven for 18 to 20 minutes, or until the pastries are puffed, golden brown, and flaky.
Finish and Serve: When the bites are done baking, remove them from the oven and immediately brush each with melted butter to add richness and shine. Sprinkle with chopped fresh parsley and flaky sea salt if desired for a fresh, flavorful garnish. Serve warm with extra ranch or blue cheese dressing for dipping.

Notes

For extra heat, add a few dashes of hot sauce to the chicken mixture.
Make sure the puff pastry is fully thawed before rolling to avoid cracking.
You can prepare the filling ahead of time and refrigerate it for up to 24 hours before assembling.
Use a sharp knife or pizza cutter for neat pastry squares.
Serve immediately after baking for the best flaky texture, or reheat gently before serving.