A celebration treat that’s great to serve all year long!
Bake the bites the day before your gathering, cool and refrigerate. The next day, reheat at 300 degrees Fahrenheit for 10 minutes. After Christmas, substitute left over Turkey for Chicken.
4-6 boneless, skinless chicken breasts, poached, cooled and diced.
1 package frozen puff pastry, thawed overnight in the refrigerator
1 cup grated Gruyere cheese
2 Tablespoons vegetable oil
1 Teaspoon Faux-Tisseriez Spice BlenZ*
2 Granny Smith apples cubed into 1/2 inch pieces
1 Teaspoon sugar
2 Tablespoons fresh chives minced
1/2 Teaspoon dried thyme or rosemary
1 large egg beaten
* Order by phone or email from Che Pamela E. Tour our website and take your tastebuds on a voyage of discovery!
Preheat oven to 375 degrees Fahrenheit.
Line 2 baking sheets with parchment paper and set aside
Remove puff pastry from the refrigerator
In a large skillet, heat the oil over medium heat.
Add the onions and saute for approximately 20 minutes, stirring often until golden.
Remove from skillet and set aside in a bowl.
In the same skillet, add butter and saute the poached chicken with the Spice BlenZ for 5 minutes.
Add in the cubed apples and the sugar.
Stir together and cook for 7 minutes.
Remove from skillet and add to onions.
Add the cheese, dried herbs and chives to the onion mixture in the large bowl.
Season to taste with pepper.
Stir well to combine and then set aside.
With a pizza cutter or sharp knife, cut the puff pastry into 2 inch squares and place them on the parchment lined baking sheet.
With a pastry brush, brush each square with some of the beaten egg.
Place approximately 1 Tablespoon of the filling onto the centre of each pastry square.
Bake in pre-heated oven for 30 – 40 minutes or until pastry is puffed and golden and filling is hot.
Remove from oven and cool on the baking sheet for 10 minutes.
Remove carefully to a cooling rack and allow to rest another 5 minutes, then enjoy!
** Globally inspired Farm to Fork Culinary Adventures**