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Buffalo chicken puff pastry bites topped with green onions and served with ranch dip
Tiffany

Buffalo Chicken Puff Pastry Bites

These Buffalo Chicken Puff Pastry Bites combine flaky golden pastry with creamy Buffalo chicken and melted cheese. Baked in a mini muffin pan, they make an easy game-day or party appetizer that is ready in about 35 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 bites
Course: Appetizer, Snack
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

Buffalo Chicken Filling
  • 2 cups cooked shredded chicken
  • 4 ounces cream cheese softened
  • 1/3 cup Buffalo-style hot sauce
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 green onions thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon ranch dressing or blue cheese dressing optional
Puff Pastry Cups
  • 1 package frozen puff pastry 2 sheets, thawed according to package directions
  • 1 large egg
  • 1 tablespoon water
  • Nonstick cooking spray
For Serving
  • Ranch dressing or blue cheese dressing
  • Additional sliced green onions
  • Chopped fresh parsley optional

Equipment

  • Mini muffin pan
  • Large mixing bowl
  • Rolling Pin
  • Sharp knife or pizza cutter
  • Measuring cups and spoons
  • Pastry brush

Method
 

  1. Preheat the oven to 400°F. Lightly coat a 24-cup mini muffin pan with nonstick cooking spray.
  2. In a large bowl, combine the shredded chicken, softened cream cheese, Buffalo sauce, cheddar, mozzarella, green onions, garlic powder, onion powder, and dressing if using.
  3. Mix until the chicken is evenly coated and the ingredients are well combined.
  4. Unfold the thawed puff pastry sheets on a lightly floured surface. Gently roll each sheet to smooth the fold lines.
  5. Cut each pastry sheet into 12 equal squares, creating 24 squares in total.
  6. Press one pastry square gently into each cup of the mini muffin pan. Allow the corners to extend slightly above the pan.
  7. Place approximately 1 tablespoon of Buffalo chicken filling into each pastry cup. Do not overfill.
  8. In a small bowl, whisk together the egg and water.
  9. Lightly brush the exposed pastry edges with the egg wash.
  10. Bake for 13–16 minutes, until the pastry is puffed and golden and the filling is thoroughly hot.
  11. Let the bites cool in the pan for 5 minutes.
  12. Carefully remove them with a small knife or offset spatula.
  13. Garnish with additional green onions or parsley. Serve warm with ranch or blue cheese dressing.

Notes

Thaw the puff pastry in the refrigerator according to the package directions. Pastry that becomes too warm may be sticky and will not puff as well.
Use rotisserie chicken or another fully cooked chicken to save preparation time.
The heat level depends on the Buffalo sauce. Begin with less sauce for a milder appetizer.
Do not overfill the pastry cups. Excess filling can spill over and make them difficult to remove from the pan.
For easier party preparation, make the chicken filling up to 2 days ahead and refrigerate it in a covered container.
Assemble the bites shortly before baking so the pastry does not become soggy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven or air fryer until hot and crisp.