Buffalo Chicken Puff Cups
Wow, I have't posted a recipe in almost 3 months? I'm the worst! So I moved to a new apartment, and we had our housewarming party this past Saturday. I wanted to make something new, delicious, and easy to just grab and walk around with. I love puff pastry, so I decided to make puff pastry cups with buffalo chicken and whipped feta! They were SO good and a huge hit. Definitely a new staple to add to my repertoire.
Buffalo Chicken Puff Cups
I took a close up for the full effect
Ingredients (makes 48 cups):
2 boxes of Pepperidge Farm Puff Pastry Cups (you can also use regular puff pastry, cut 2"x2" squares, and insert them into mini muffin tins)
1-1.5 cups of shredded chicken
1/4 cup of Franks Red Hot Buffalo Wing sauce
8oz Feta cheese
3oz Whipped cream cheese
1/2 cup diced scallions
Buffalo Chicken Directions:
Cook chicken however you prefer: grilled, pan seared, boiled. Wait for it to cook and using either two forks or your hands, shred the chicken. Add 1 Tbl of butter to a saute pan and add the shredded chicken and buffalo sauce. Cook on medium for 5 minutes and then take off the heat. Let the chicken sit in the sauce for about 20 minutes until it has cooled down and thickened.
Whipped Feta Directions:
Crumble the feta into a food processor and turn it on for 1 minute. Add the cream cheese and let it rip for 3 minutes or until smooth and combined.
Directions:
Cook the puff pastry cups according to the package directions. I recommend doing this ahead of time so they have time to cool. After you make the holes for the food to go in, add a small amount of chicken to each one. The chicken should reach the top of the pastry without overflowing. Using a piping bag or a sandwich bag with a hole cut in the bottom, pipe the feta in a circle to cover the buffalo chicken. Finally, top each one with about 3 or 4 scallions.
Cook the puffs in the oven at 350ยบ for about 10 minutes, or until they are warm throughout. You might not use all of the chicken, but leftovers are good!
Enjoy :)
