Last week, I tweeted about being happy to find Trader Joes puff pastry. My friends at Saucy Mama responded to my tweet by asking what I would be making with the puff pastry. In all honesty, I was just hoarding! Over the next few months, I plan to store a surplus of their puff pastry…’cause you just can’t have enough of that stuff!
After their question, all I could think about was using their hot wing sauce with chicken breast, in puff pastry! A different take on buffalo wings, complete with ranch or blue cheese dressing for dipping and no bones or messy hands!
|Just a few ingredients tucked into puff pastry make a quick & delicious treat…|
|Fill, seal, & bake…You’re done! Don’t forget ranch or blue cheese dressings for dipping 🙂|
Buffalo Chicken Puffs
1 Sheet puff pastry, slightly thawed
2 cups cooked chicken breasts, chopped into small pieces
1/2 cup buffalo wing sauce, I used Saucy Mama
2 stalks green onion, chopped
2 tablespoons milk
Ranch or Blue Cheese Dressing
Preheat oven to 400 degrees. In a bowl, stir together chopped chicken and buffalo wing sauce until chicken is completely coated. Place puff pastry on a lightly flour surface, smooth any creases, rolling out to measure a 10 x 10 inch square. Cut pastry into three equal strips and cut those into three equal pieces to equal 9 squares. Beat egg together with milk until well blended and brush each puff pastry square with the egg mixture. Divide the chicken mixture and chopped green onion among the puff pastry squares and fold pastry over, point to point, sealing edges to create triangles. Press edges with the tines of a fork for a secure seal. Brush each with more egg wash and puncture the tops of each pastry with a fork to allow steam to escape. Place 2 inches apart on a parchment lined baking sheet and bake for 18 minutes. Serve with ranch or blue cheese dressing.