HERBED CHICKEN SALAD IN PUFF PASTRY CUPS StoneGable
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Season 3 chicken breasts with salt and pepper and grill. Allow to cool and chop. In a mixing bowl, combine the cooked chicken, celery, grapes, onion, mayo, salt and Tony's. Spoon chicken salad onto the bottom half of the cooked pastry squares and assemble to make a sandwich.
Chicken Salad Edible Bozeman
2. Preheat oven to 375. Lay thawed puff pastry on a cutting board and use a cookie cutter (or wine glass) to cut it into circles. Use as much pastry as you can. Lay each circle about a half-inch apart on a foil-lined pan. 3. Brush each circle with a beaten egg. Bake pastry for 15-20 minutes.
HERBED CHICKEN SALAD IN PUFF PASTRY CUPS StoneGable
Preheat the oven to 215C or 425F and cover your baking sheet with parchment paper; In a saucepan, boil water, sugar, salt, and butter. Once boiling, add in the flour and stir until it forms a smooth ball; Allow the ball to cool, and then add in eggs one at a time whisking vigorously until incorporated;
Chicken Salad in Puff Pastry Cups Gift of Hospitality
Preheat oven to 160C/320F. Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
HERBED CHICKEN SALAD IN PUFF PASTRY CUPS StoneGable
Step 3: Make indentions with small cutter. Step 4: Remove center of puff pastry to create a cup. Use a smaller cutter to press halfway into the center of each circle, creating an indentation. Place the circles on the prepared baking sheet and bake. Remove from the oven and let them cool slightly.
HERBED CHICKEN SALAD IN PUFF PASTRY CUPS StoneGable
Step 1: Start by tossing your cooked and shredded or diced chicken into a bowl. Step 2: Add in your pepperoncini, mayo, and Mrs. Dash and give a good stir. Step 3: Then grab your phyllo shells and place the chicken in the phyllo dough! Another great phyllo cup recipe is these fruit phyllo tarts or brownie phyllo cups.
Big, Bold, Beautiful Food Lisa's Crunchy Chicken Salad
Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake until golden brown and crisp, 11-13 minutes. Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 Tbsp. chicken salad into each bread basket.
Chicken Pastry Cups Desi Zayeka
Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack. In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled. Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over.
HERBED CHICKEN SALAD IN PUFF PASTRY CUPS StoneGable Pastry cups
1-2 tbsp spicy or Dijon mustard. Instructions: Thaw about 8 puff pastry squares at room temp until pliable. Then, combine the chicken salad ingredients. Put about ¼ cup of chicken salad in corner on puff pastry square. Use egg wash to wet edges of pastry, fold over into a triangle then seal with a fork.
Chicken Salad in Puff Pastry Cups Gift of Hospitality
Step 3. Place a heaping 1 Tbsp. filling in 1 corner of bottom half of a square. Press down on filling to spread out, making sure to leave a ¼" border around edges. Fold dough in half on a.
Chicken Salad Lettuce Cups Cook Smarts
Directions. Mix first 10 ingredients in a large bowl. Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato.
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Cut pastry into 12 squares. (You can use a knife or pizza cutter, I typically do this on a lightly floured surface). Pierce tiny holes using a fork. Spray muffin tin and press a square into each well of the muffin pan. (You can use a cooking spray or olive oil, avocado oil, or vegetable oil). Bake 13-15 minutes or golden brown.
Sesame Chicken Salad in Puff Pastry Cups Celebrations at Home
Set aside. Unfold pastry sheets. Cut each sheet into 9 squares for a total of 18 squares. Combine chicken, celery, wing sauce, ranch, mayonnaise, and cheese. Arrange chicken salad diagonally down the center of the pastry squares. Fold two opposite corners of each square over the filling and press edges to seal.
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Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture.
HERBED CHICKEN SALAD IN PUFF PASTRY CUPS StoneGable
Place the chicken in a mixing bowl. use your hands to break in to small bite sized pieces. Add the remaining ingredients and combine. Taste then add salt and pepper to your liking. Place a tortilla wrap on a plate and spread some of the chicken filling along the wrap and simply roll.
HERBED CHICKEN SALAD IN PUFF PASTRY CUPS StoneGable
Preheat oven to 400 degrees. Unfold the pastry sheet. With a pizza slicer, cut the sheets along the fold lines into 3 strips. Cut each strip in half horizontally. Then, cut the strips to make 12 squares. One pastry sheet will yield 36 squares. Place on a silpat-lined baking sheet (or parchment lined sheet.)