Puff Pastry Chicken Bites

Bouchees de pate feuilletee au poulet horizontale 036 copie lr

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


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  • 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


Click the steps to erase them.

  1. 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.
  2. 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.
  3. Preheat the oven to 205 °C (400 °F).
  4. Cut the puff pastry into 25 equal squares. Prick the pastry in a few places with a fork.
  5. Place the puff pastry squares on a baking tray lined with parchment paper.
  6. Bake for 12 to 15 minutes. Remove from the oven and set aside on a wire rack.
  7. 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.
  8. Place the chicken breast on a plate and shred with two forks.
  9. 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.
  10. Garnish the bites with the thyme leaves.