Dairy-Free Chicken Puff
Light, flaky, and irresistibly golden, the Dairy-Free Chicken Puff is the ultimate comfort snack that combines indulgence with dietary inclusivity. Perfect for busy weeknights or gatherings, this recipe features dairy-free puff pastry sheets generously stuffed with a savory filling of tender chicken, sautéed vegetables, and aromatic herbs like thyme. A hint of Dijon mustard adds a delightful tang, while a clever non-dairy egg wash ensures a glossy, golden finish. Ready in just under an hour, these handheld delights are ideal for serving warm as appetizers or paired with a fresh salad for a complete meal. Whether you're accommodating dietary restrictions or simply craving a flavorful snack, these bites are guaranteed to impress!
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Recipe Information
Ingredients
- 1 package dairy-free puff pastry sheets
- 2 cups cooked chicken breast
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic cloves
- 1 medium bell pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1 tablespoon dijon mustard
- 1 tablespoon non-dairy milk
- 1 tablespoon egg substitute
- 2 tablespoons water
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Finely chop the onion, garlic, and bell pepper.
In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 4-5 minutes.
Add the bell pepper to the skillet and cook for another 3 minutes until slightly softened.
Shred or chop the cooked chicken breast into small pieces and add it to the skillet.
Season the mixture with salt, black pepper, and dried thyme. Stir well to combine all the flavors.
Mix in the dijon mustard and remove the skillet from the heat. Let it cool slightly.
Unfold the dairy-free puff pastry sheets and cut them into equal squares (each approximately 4x4 inches).
Place about 2 tablespoons of the chicken mixture onto the center of each pastry square.
Mix the non-dairy milk and egg substitute with water in a small bowl to create an egg wash alternative.
Brush the edges of the pastry squares with the non-dairy egg wash.
Fold each pastry square over the filling to form a triangle and press the edges together with a fork to seal.
Place the puffs on the prepared baking sheet and brush the tops with the remaining egg wash.
Bake for 20-25 minutes or until the pastry is golden brown and puffy.
Let the chicken puffs cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 18.1 g | ||
| Protein | 179.3 g | 359% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 228 mg | 18% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2025 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
