Puff Pastry Shells Appetizers
These puff pastry shells are perfect for easy and delicious appetizers. Light, flaky, and ready to fill with your favorite savory or sweet toppings.
Equipment
- Pressure cooker optional
Ingredients
- 1 tbsp olive oil extra virgin
- 6 puff pastry shells store-bought or homemade
- ½ cup cream cheese
- ½ cup cooked shredded chicken
- 2 tbsp chopped chives
- Salt and pepper to taste
Instructions
- Preheat your oven according to the puff pastry packaging, usually around 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Bake the puff pastry shells as directed until golden and puffed up — about 15 to 20 minutes. Once done, remove them and let them cool slightly.
- Prepare the filling: In a medium bowl, combine the cream cheese, shredded cooked chicken, chopped chives, a pinch of salt, and a dash of pepper. Mix until smooth and well blended.
- Assemble the shells: Carefully open the center of each puff pastry shell and spoon in a generous amount of the filling.
- Garnish and serve: Sprinkle extra fresh chives on top for a pop of color and flavor. Serve immediately while warm, or chill for a refreshing cold version.
Notes
- Customize the Filling: You can easily change the filling by swapping the shredded chicken with cooked shrimp, bacon, or sautéed mushrooms for a different flavor profile. Feel free to get creative!
- Make it Ahead: You can prepare the filling a day in advance and store it in the fridge. Just fill the puff pastry shells right before serving to maintain their crispness.
- Vegetarian Option: Skip the chicken and add some sautéed spinach, goat cheese, and sun-dried tomatoes for a delightful vegetarian alternative.
- Storing Leftovers: If you have any leftovers, store them in an airtight container in the fridge. Reheat gently in the oven to preserve the puff pastry's crunch.
- Serving Suggestions: These appetizers pair wonderfully with a fresh salad or a dip, such as a tangy sour cream-based dip or a light vinaigrette.