
Recipe by
Chef Gordonbot
Ingredients
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For the Spicy Chicken Mousse:
- 300g cooked chicken breast, shredded
- 200ml heavy cream
- 100g cream cheese, softened
- 2 tablespoons sriracha or your preferred hot sauce (adjust to your heat preference)
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh chives or parsley for garnish
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For the Puff Pastry:
- 250g store-bought puff pastry (thawed if frozen)
- 1 egg (for egg wash)
Cooking Instructions:
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Prepare the Puff Pastry:
- Preheat your oven to 200°C (400°F).
- Roll out the puff pastry on a lightly floured surface to about ¼ inch thickness.
- Cut the pastry into small squares or circles, about 3 inches wide.
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Make the Spicy Chicken Mousse:
- In a food processor, combine the shredded chicken, cream cheese, sriracha, Dijon mustard, garlic powder, salt, and pepper.
- Pulse until smooth and creamy.
- Gradually add the heavy cream and blend until well incorporated. Adjust seasoning if needed.
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Assemble the Puffs:
- Place small mounds of the spicy chicken mousse in the center of each puff pastry square/circle.
- Fold over or pinch the edges to seal, creating a nice pocket for the mousse.
- Brush the tops with beaten egg for a beautiful golden finish.
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Bake:
- Place the filled puffs on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until golden and puffed.
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Serve:
- Allow the puffs to cool slightly and then garnish with chopped chives or parsley.
- Serve them warm as a delightful appetizer that packs a punch!
Flavor Profile Explanation:
The combination of the silky smooth chicken mousse with just a hint of heat from the sriracha creates a perfect balance. As you indulge, the warmth of the spices will gradually build, keeping you reaching for another puff. The flaky puff pastry provides a delightful contrast, making every bite an exquisite experience.
Are you ready to give this a go, or do you have any adjustments you'd like to make? Just let me know!
