“A “Do Ahead” appetizer. The puffs can be room temperature when you fill them. Fill them just before serving. These would also be nice with the filling heated”
1teaspoongarlic salt( or use garlic powder and add salt)
2tablespoonsWorcestershire sauce
1/3 cupmayonnaise
1teaspoonlemon pepper
1/2 teaspoonlemon rind, grated
2tablespoonsparsley, minced
Directions
Mix all the ingredients, except puff pastry, together and refrigerate until ready to use; blend well.
Preheat oven to 350°F.
Unfold the puff pastries and cut into 2″ round circles or roll out the pastry to approximately 1/4″ thickness.
Place circles on lightly greased cookie sheet and bake for 15-20 minutes.
Cool slightly and cut off the tops, scoop out a bit of the soft pastry inside.
Fill with chicken mixture, replace tops and serve.
Reviews
“These were very good.Something happened though because I was really pushed for having enough mixture to fill all of the puff pastry.Next time I will double the recipe to make them really good.”
“WOW Bergy these were wonderful. I love puff pastry and these tasted amazing. I did change 1 thing tho, I used to large chicken breasts instead of can. I don’t like canned chicken. I haven found a good brand yet. Its a keeper Bergy thanks so much. Dancer^”
