Best Buffalo Chicken Puff Pastry Recipes

BUFFALO CHICKEN IN PUFF PASTRY

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper or silpat.
• In a large bowl mix mix shredded chicken, blue cheese, cheddar cheese, hot sauce and salt and pepper.
• Sprinkle some flour on your work surface and roll out each sheet of puff pastry into a rectangle about 15 inches by 8 inches.Cut each sheet into 6 equal rectangles.
• Add a couple tablespoons of the chicken mixture to each rectangle and fold each rectangle to seal the edges using a fork. Repeat this with remaining puff pastry and chicken.
• Place each puff pastry on the baking sheet and brush with egg wash.
• Bake for 20 minutes or until golden brown, making sure to check during the last 5 minutes, so as not to burn them.
• Serve plain or with a buffalo dip.

BUFFALO CHICKEN WELLINGTON

Steps:

• Preheat the oven to 425 degrees F.
• Cut a piece of parchment to fit a rimmed baking sheet. Place 1 sheet of puff pastry on the parchment, then top with the second sheet of puff pastry. Roll the 2 layers to one 17-by-13-inch rectangle.
• Combine the hot sauce and butter in a small bowl and brush both sides of the chicken cutlets with the sauce. Set aside.
• Brush the puff pastry with the remaining sauce, leaving a 1-inch border along one long side and the 2 short sides. Sprinkle the blue cheese over the sauce. Top with 4 of the mozzarella slices, shingling them if necessary to fit. Top with 3 of the cutlets. Repeat with the remaining 4 slices of mozzarella and 3 cutlets.
• Brush the 3 empty borders of puff pastry with the beaten egg. Fold over the long side without the egg wash, followed by the 2 short sides, then the other long side. Turn the Wellington over so it is seam-side down. Brush with the remaining egg and cut three 3-inch-long vents with a sharp knife on top.
• Transfer the Wellington and parchment to the baking sheet and bake until crisp and deep golden brown, 45 to 50 minutes. Serve with ranch dressing, carrot and celery sticks, and more hot sauce.

BUFFALO CHICKEN STROMBOLI

Steps:

• Heat the oven to 400°F. Stir the chicken, cheese and hot sauce in a medium bowl.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.
• With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.
• Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.
• Serving Suggestion: Serve with carrot and celery sticks, additional hot sauce and blue cheese dressing for dipping.

BUFFALO CHICKEN PUFF PASTRY

Steps:

• 1. Boil chicken (I use boneless skinless breast, which I cube to cook faster).
• 2. Toss cooked chicken in the wings and hot sauce. Set aside.
• 3. Cook puff pastry per directions. I suggest using an egg wash for presentation.
• 4. When puff pastry comes out of the oven, place chicken inside of the pocket and add cheese on top. Stick under broiler for a couple of minutes to melt cheese.
• 5. I add the top of puff pastry and enjoy with ranch dressing or blue cheese.