Chicken Puffs
- Ready In:
- 5hrs 15mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 1 sheet puff pastry (thawed according to package directions, can use two sheets)
- 2 cups cooked chicken, finely chopped
- 1 stalk celery, finely diced
- 2 tablespoons sweet pickle relish
- 1⁄2 cup mayonnaise
- seasoning salt (or use white salt)
- black pepper
- 1⁄4 teaspoon garlic powder (or to taste)
- 1⁄4 cup finely chopped almonds
- 1⁄2 cup large pimento stuffed olive, sliced
directions
- Set oven to 400°F.
- Prepare a large baking sheet.
- Cut the thawed puff pastry sheets into assorted desired small shapes using a small cookie cutter or biscuit cutters.
- Place on baking sheet.
- Bake for about 15-20 minutes or until puffed; cool.
- In a bowl combine the chicken, celery, relish, mayo, seasoned salt, pepper and garlic powder; mix well to combine; cover and chill for a minimum of 5 hours or overnight.
- Cut 1/3 of the top of the baked puffs; pull out the soft dough from inside.
- Spoon the chicken mixture into the puff pastry shells, then place a slice or two of olives on top of the chicken mixture, then replace the pastry tops.
- *note* if you are serving this to company, place the sliced olive on top of the pastry top then insert a long toothpick down the middle to hold everything together.
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