Puff Pastry Chicken Bites
In this recipe, chicken breast can be replaced with a cup of cooked and shredded turkey. A great way to use up your turkey leftovers!
4-6
Portions
25 min
Prepping
30 min
Cooking
Recipe
Easy
Ingredients
- 1 sheet frozen puff pastry (1/2 400 g packaging), thawed
- 15 ml (1 tbsp) olive oil
- 170 g (about 1/3 pounds) Brie cheese, cut into 25 small slices
- 25 fresh thyme leaves
For the cranberry and onion confit
- 15 ml (1 tbsp) olive oil
- 1 large red onion, thinly slice
- 250 ml (1 cup) fresh or frozen cranberries
- 125 ml (1/2 cup) sugar
- 60 ml (1/4 cup) apple cider vinegar
- Salt and pepper to taste
Directions
Click the steps to erase them.
- In a saucepan, heat the oil for the confit over medium-high heat. Cook the onion for 10 to 12 minutes over low-medium heat, stirring, until golden brown.
- Add the remaining ingredients for the confit to the saucepan. Cook for a further 8-10 minutes, stirring, until almost all the liquid has been absorbed and the onion is caramelized. Take off the stove.
- Preheat the oven to 205 °C (400 °F).
- Cut the puff pastry into 25 equal squares. Prick the pastry in a few places with a fork.
- Place the puff pastry squares on a baking tray lined with parchment paper.
- Bake for 12 to 15 minutes. Remove from the oven and set aside on a wire rack.
- Meanwhile, heat the oil in a skillet over medium heat. Cook the chicken breast for 15 to 18 minutes, until the inside of the chicken meat is no longer pink.
- Place the chicken breast on a plate and shred with two forks.
- Top each puff pastry square with the shredded chicken and a slice of Brie cheese. Bake for a further 5 minutes. Remove from the oven and garnish with onion confit.
- Garnish the bites with the thyme leaves.