Grapefruit–Chicken Salad Puff-Pastry Bites
 
Makes 12
Ingredients
  • 1 (17.3-ounce) package puff pastry, thawed
  • 1 large egg, lightly beaten
  • 3 tablespoons mayonnaise
  • 1½ teaspoons Dijon mustard
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup chopped roasted chicken breast
  • 3 tablespoons finely chopped fresh grapefruit segments
  • 2 tablespoons finely chopped celery
  • Garnish: fresh celery leaves
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. On a lightly floured surface, unfold puff pastry sheets. Using a 2-inch round cutter, cut 12 rounds from each puff pastry sheet. Place 12 rounds, evenly spaced, on prepared baking sheet. Brush rounds with egg. Using a 1¼-inch round cutter, cut out and discard centers of remaining 12 rounds; place on top of egg-washed rounds.
  3. Bake until pastries are golden brown, 10 to 15 minutes. Let cool completely.
  4. In a large bowl, stir together mayonnaise, mustard, salt, and pepper. Fold in chicken, grapefruit, and celery until well combined. Divide chicken salad evenly among puff pastry shells. Serve immediately.
  5. Garnish with celery leaves, if desired.
Notes
MAKE-AHEAD TIP: Chicken salad can be made a day in advance and refrigerated until needed. Puff pastry shells can be made a few hours in advance and should be filled just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/grapefruit-chicken-salad-puff-pastry-bites/