Sweet & Spicy BBQ Chicken Puff Pastry Cups

Ingredients

• 210 g (1 1/2 cups)shredded cooked chicken
• 15 ml (1 tablespoon)oil, either extra virgin olive oil or vegetable oil
• 75 g (1/2 cup)chopped yellow onion
• to tastesalt and cracked black pepper
• 1/2–1 teaspoonchipotle pepper
• 120 ml (1/2 cup)shop-bought BBQ sauce
• 56 g (1/2 cup)shredded mature cheddar cheese
• 1 sheet (quantity not specified)puff pastry
• to tastechopped fresh coriander and chopped red onion, for topping

Instructions

1. 1

   Prepare the tin

   Heat the oven to 232°C (450°F). Coat a mini muffin tin or mini square tin with non-stick cooking spray and set it aside.

2. 2

   Cook the filling

   Warm 15 ml (1 tablespoon) of oil in a medium frying pan over medium-high heat. Add the onion and shredded chicken; cook for 4–6 minutes, until the onion is translucent and the chicken starts to char slightly. Season with salt, black pepper and chipotle pepper to taste, then stir in the BBQ sauce so the chicken is coated. Take the pan off the heat.

3. 3

   Shape the pastry

   Cut the puff pastry into 12 equal squares and press one gently into each prepared cup. Bake for 10 minutes.

4. 4

   Fill and bake

   Press the centre of each pastry cup down with a small spoon to make space for the filling. Add about 2 tablespoons of BBQ chicken to each cup, top with shredded cheese and bake for another 10 minutes.

5. 5

   Cool and top

   Leave the cups to cool for about 5 minutes, then top with chopped coriander and red onion. Serve straight away.

What are BBQ chicken puff pastry cups?

These are small savoury pastry bites filled with chicken in a sweet, smoky BBQ sauce, then finished with cheddar and fresh toppings. They draw on familiar American BBQ flavours and the party-snack tradition of serving food in easy-to-eat portions.

Here, chipotle adds heat to the saucy chicken, while the pastry makes a crisp shell around the filling. The recipe’s quick bake and simple toppings make the cups handy for sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 154 calories, 8g protein, 13g carbs, 8g fat.

The pastry and BBQ sauce contribute much of the carbohydrates, while the oil, pastry and cheddar provide much of the fat. Chicken and cheddar supply protein. Serve a few cups with a generous salad or vegetables to add freshness and make a more balanced plate.

The chicken and sauce

Cooked chicken: Shredded chicken warms quickly and is easy to portion into the pastry. Let it cook with the onion until the onion turns translucent and the chicken begins to brown at the edges.

Chipotle and BBQ sauce: Start with the lower amount of chipotle if you prefer a milder filling. Stir the sauce through thoroughly so each piece of chicken is coated before you fill the cups.

Working with puff pastry

Even squares: Cut the pastry into 12 similar pieces so they fit the tin and bake at roughly the same pace. Press each square into its cup gently rather than stretching it.

Pre-bake: The first 10-minute bake starts crisping the pastry before it is filled. After baking, press down the centre of each piece to create a hollow for the chicken.

Getting the texture right

Pastry: The edges should be puffed and lightly browned after the final bake. If the centres have risen, press them down carefully with a small spoon before adding the filling.

Filling: Use about 2 tablespoons of chicken per cup, as directed, and finish with cheese. The second 10-minute bake warms the filling and melts the cheddar.

Timing and serving

Cook the chicken mixture while the oven heats and the tin is prepared to make efficient use of the 30-minute cooking time. Allow roughly 5 minutes for the finished cups to cool before adding the toppings.

Serve them warm, while the pastry is crisp and the cheese is melted. A fresh salad or crunchy vegetable sticks make a refreshing contrast to the rich, savoury bites.

Finishing with fresh toppings

Coriander: Add it after baking so its fresh, herbal flavour stays distinct. The ingredient list specifies coriander, while the method refers to parsley; use the fresh herb you have chosen.

Red onion: Sprinkle the chopped onion on just before serving for a sharp, crisp finish. The topping amounts are not specified, so add them to taste.

Recipe notes & tips

• Use cooked chicken that is well drained so the filling does not make the pastry soggy.
• Keep the pastry cold until you are ready to cut and shape it.
• Taste the chicken mixture before filling the cups and adjust the chipotle to suit your preference.
• Press the centres down gently after the first bake to make room for the filling.
• Let the cups cool for about 5 minutes before adding the fresh toppings.

Variations

• Milder filling: Use 1/2 teaspoon of chipotle pepper.
• More heat: Use up to 1 teaspoon of chipotle pepper.
• Different cheese: Swap the cheddar for another cheese that melts well.
• Herb swap: Use chopped parsley instead of coriander, as suggested in the method.
• Extra topping: Add more chopped red onion for a sharper, crunchier finish.

Common mistakes to avoid

• Uneven pastry squares: Cut 12 similar-sized pieces so they fit and bake consistently.
• Overfilled cups: Keep to about 2 tablespoons of chicken per cup so the filling stays inside.
• Skipping the centre press: Make a hollow after the first bake to create space for the chicken.
• Uncoated chicken: Stir the BBQ sauce through until all the shredded chicken is covered.
• Topping too early: Add the coriander and red onion after baking so they stay fresh.

How to store

Refrigerate leftover cups in a covered container for up to 3 days. Reheat in an oven until hot; the pastry may soften after storage, so an oven is preferable to a microwave for restoring some crispness.

Frequently asked questions