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!
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/4x6 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.
Notes
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.