Go Back
Indulging in a warm, flaky pastry filled with a rich and savory filling is a culinary experience that many cherish. Creamy sun-dried tomato chicken puff pastries are the epitome of this delight, combining the crispy texture of puff pastry with a luscious blend of chicken, sun-dried tomatoes, and a creamy cheese filling. This dish not only tantalizes the taste buds but also offers a gourmet experience that is surprisingly easy to create at home. Whether you're preparing for a dinner party, a casual family gathering, or simply craving a comforting snack, these pastries are the perfect solution, appealing to both seasoned cooks and novices alike.

Creamy Sun-Dried Tomato Chicken Puff Pastries

Experience the joy of homemade cooking with creamy sun-dried tomato chicken puff pastries! These delectable pastries feature a flaky, golden crust filled with a rich blend of shredded chicken, tangy sun-dried tomatoes, and creamy cheeses. Perfect for appetizers, snacks, or main courses, this easy recipe is accessible for cooks of all levels. Impress your family and friends with this delightful dish that promises to satisfy cravings and elevate any gathering. Happy baking!
Print Recipe Pin Recipe

Ingredients
  

1 sheet of puff pastry (thawed)

2 cups cooked chicken, shredded

½ cup sun-dried tomatoes in oil, drained and chopped

1 cup cream cheese, softened

½ cup grated Parmesan cheese

1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 egg (beaten, for egg wash)

Sesame seeds or poppy seeds (for garnish, optional)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Make Filling: In a large bowl, combine the shredded chicken, chopped sun-dried tomatoes, cream cheese, Parmesan cheese, fresh basil, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.

      Prepare Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet. Cut it into 4 equal squares.

        Fill Pastries: Take a generous spoonful of the chicken and sun-dried tomato mixture and place it in the center of each pastry square. Be careful not to overfill, as this will make sealing difficult.

          Seal Pastries: Fold the corners of each pastry square towards the center to create a pocket. Press the edges to seal tightly. You can use a fork to crimp the edges for an extra seal and decorative touch.

            Egg Wash: Brush the tops of the pastries with the beaten egg to give them a beautiful golden color while baking. Sprinkle with sesame seeds or poppy seeds if desired.

              Bake: Place the pastries on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until they are puffed and golden brown.

                Cool and Serve: Once baked, remove the pastries from the oven and let them cool for a few minutes before serving. They can be enjoyed warm or at room temperature!

                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings