Go Back
When it comes to creating a dish that is both comforting and elegant, Creamy Sun-Dried Tomato Chicken Puff Pastries stand out as an exceptional choice. This recipe marries the indulgent creaminess of a savory filling with the flaky, buttery goodness of puff pastry, making it a perfect option for gatherings, weeknight dinners, or even as a delightful appetizer. What makes this dish truly appealing is its unique combination of flavors—creamy, tangy sun-dried tomatoes, tender chicken, and aromatic herbs come together to create a symphony of taste that will tantalize your palate.

Creamy Sun-Dried Tomato Chicken Puff Pastries

Discover the perfect blend of comfort and elegance with Creamy Sun-Dried Tomato Chicken Puff Pastries! This delightful dish features tender chicken and tangy sun-dried tomatoes enveloped in flaky, buttery puff pastry. Easy to prepare, these pastries are ideal for gatherings, weeknight dinners, or as appetizers. Impress your guests with minimal effort while enjoying maximum flavor. With rich creaminess and aromatic herbs, this recipe is a must-try for any culinary enthusiast.
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) chicken breast, cooked and shredded

1 cup sun-dried tomatoes, finely chopped (packed in oil, drained)

1 cup cream cheese, softened

½ cup grated Parmesan cheese

¼ cup fresh basil, chopped (or 1 tbsp dried basil)

1 clove garlic, minced

1 tsp onion powder

1 tsp dried oregano

Salt and pepper to taste

1 package (17.3 oz) puff pastry (2 sheets), thawed

1 egg (for egg wash)

Sesame seeds (optional, for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line two baking sheets with parchment paper.

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, sun-dried tomatoes, cream cheese, Parmesan cheese, basil, minced garlic, onion powder, dried oregano, salt, and pepper. Mix until everything is well incorporated and creamy.

      Roll Out the Pastry: On a lightly floured surface, unroll the puff pastry sheets. Use a rolling pin to gently roll out each sheet to smooth it out. Cut each sheet into 4 equal squares (you should have 8 squares).

        Fill the Pastry: Spoon approximately 2 tablespoons of the chicken and sun-dried tomato mixture onto the center of each pastry square. Be careful not to overfill to prevent leakage.

          Seal the Pastries: Fold each pastry square over to form a triangle, pressing the edges together to seal. For an extra seal, use a fork to crimp the edges.

            Egg Wash: In a small bowl, beat the egg. Brush the tops of the pastries with the egg wash to give them a beautiful, golden finish when baked. Optionally, sprinkle sesame seeds on top for added texture.

              Bake: Place the puff pastries on the prepared baking sheets. Bake in the preheated oven for 20-25 minutes, or until they are puffed and golden brown.

                Cool and Serve: Once baked, remove the pastries from the oven and allow them to cool slightly on a wire rack. Serve warm, and enjoy these delectable creamy sun-dried tomato chicken puff pastries!

                  Prep Time, Total Time, Servings: 20 mins | 45 mins | 8 servings