A flaky puff-pastry shell provides a delectable savory vessel for a chicken salad laced with grapefruit and celery. Pictured with our Lemon, Ricotta & Shrimp Crostini and Prosciutto & Goat Cheese Tea Sandwiches with Citrus Marmalade.
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
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- 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.
- Bake until pastries are golden brown, 10 to 15 minutes. Let cool completely.
- 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.
- 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.
