Mango chicken puffs are impressive puff pastry appetizers made with creamy mango chutney and chicken filling. They are easy to make, and crowds love them!
If you are looking for leftover chicken recipes, put these puffs with mango chutney on your menu! It is a great recipe for it.
4 reasons to make these puff pastry appetizers:
- Easy recipe.
- Easily customizable – do you like larger bites? Then make them! You don’t want to use chia seeds or egg wash? Simply omit or substitute those!
- Recipe can be doubled – or tripled, if needed.
- Always a hit at every party.
How to make mango chicken puffs
- Chicken breasts
- Mango chutney
- Puff pastry
- Chia seeds
- Fresh parsley
- Pot – for cooking the chicken
- Baking sheet + baking parchment paper
- Measuring spoons & cups – or scale
- Medium mixing bowl & spoon or fork for mixing
- Small bowl – or a glass, cup or anything for egg wash
- Pastry brush
- Chopping board & knife
Roll out puff pastry, cut into small rectangles. 2.4 x 1.5 inch/6 x 4 centimeters is a great size, but you can cut them into larger pieces, if you like. Just note that this will reduce the quantity of puffs you get out of the recipe.
Transfer them onto a baking sheet, brush with egg wash and sprinkle with some chia seeds. Bake until golden brown and nicely puffed.
You will need to let them cool down completely before you separate each puff in half lengthwise.
Cooked and cubed chicken breasts are combined with the rest of the ingredients. This filling is then spooned onto the bottom parts of pastry “shells”. When covered with the top part it will look like small sandwiches.
- Don’t discard the water you cooked the chicken breasts in. Instead, use it as a simple stock or turn it into homemade chicken soup.
- Chia seeds can be simply omitted or substituted with poppy seeds. Sesame seeds will also work great!
- The quantity of mayo and chutney can be adjusted to your liking and so can be their ratio.
- Fresh flat-leaf parsley works great here, and it is the best option for this recipe. Dried parsley is an easy substitute though it will not give you as much flavor (as well as color) as the fresh leaves.
- Use pizza cutter for faster cutting!
Use either cooked chicken breasts or cook them a day before. When cutting, smaller pieces are better than larger! Rotisserie chicken will also work.
Baking unfilled pastry – Pro tip:
I noticed that when baking ready-rolled puff pastry on its own (without any filling) it doesn’t do well when baked at a high temperature. Most of the time, the sheets don’t rise to their full potential.
Perhaps it was the pastry issue but from my experience when cooking with unfilled puff pastry, 350 Fahrenheit/180 Celsius works better than the 400 Fahrenheit/200 Celsius that the package instructions said.
Frequently asked questions:
I recommend using the brand you know and like. If you prefer buying frozen pastry to fresh one, then go ahead and use it. I personally prefer chilled puff pastry (fresh) to the frozen one as it is ready-rolled and all I have to do is unroll it and bake it.
Yes, you can! Bake it, cool it, separate each piece and store in air-tight container until the following day when you fill it! Also, the filling can be made ahead of time, if necessary.
Chicken mango puffs are best served right away but if you have any leftovers, place them into an airtight container and refrigerate. They will be good the following day but keep in mind the pastry will soften in the fridge!
More tasty appetizers you might like to try:
- Guacamole Deviled Eggs
- Blue Cheese Palmiers
- Artichoke Heart Dip
- Anchovy Hors d’Oeuvre
- Figs with Goat Cheese
Watch how to make mango chicken puffs
Mango Chicken Puffs
- 1 pound chicken breasts (450 grams), see note 1
- 1 puff pastry sheet , ready-rolled, rectangle (9.7 ounce/275 grams), see note 2
- 1 egg
- 1 teaspoon chia seeds , see note 3
- ⅓ cup mayonnaise (70 grams), see note 4 & 5
- ⅓ cup mango chutney (100 grams)
- ⅓ cup flat leaf parsley , fresh, chopped
- salt to taste (optional)
- Cook the chicken breasts in boiling water for 20 minutes or until cooked through. Cut them into tiny cubes or shred them. Chill in the fridge.
- Using a knife or pizza cutter, cut rolled-out puff pastry into rectangles (about 1.5×2.4 inches/4×6 centimeter, no smaller though). Transfer these onto a baking sheet lined with baking paper. Brush them with egg wash (egg beaten with 1 tablespoon of water) and sprinkle with chia seeds.
- Bake them in a preheated oven at 350° Fahrenheit/180° Celsius for 15 minutes or until puffed and golden brown. To make sure not to burn them – check them 10 minutes into baking.
- Meanwhile: In a medium mixing bowl, mix mayonnaise, mango chutney, finely chopped parsley and cold chicken pieces. Taste it. Add salt, if needed.
- Let the baked puffs cool down before cutting each piece in half horizontally. Fill the bottom part with mango chicken mixture and cover with chia seed top.
- This is about 10.5 ounces (300 grams) of cooked chicken.
- You can use frozen puff pastry if that is what you usually buy. You will have to thaw it and roll it out though so the overall prep time will increase.
- Instead of chia seeds, you can use poppy seeds or sesame seeds. You can also omit them.
- Shredded chicken will need more mayo & mango chutney mix than cubes so you might need to adjust the quantity of these two.
- It is a very forgiving recipe. It depends on everyone’s taste. You can add more/less of each ingredient.
- These mango chicken puffs can be also assembled a day in advance. However, keep in mind that they will soften in the fridge. The longer they sit in the fridge the soggier they can get. If you are looking for a crispy pastry, then assemble them on the day of serving.
- The filling and the puffs can be easily prepared a day in advance.