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–+ servings
small savory snack sized appetizers

Mini Bites Appetizers

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Fusion
Servings 24 pieces

Equipment

  • 2 large baking sheets
  • 2 sheets parchment paper
  • 1 medium mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 pastry brush
  • 1 sharp knife
  • 1 Cutting board
  • 1 teaspoon
  • 1 tablespoon

Ingredients
  

  • 1 sheet puff pastry thawed
  • 2 tablespoon olive oil divided
  • 1 small red onion finely diced
  • 1 clove garlic minced
  • 1 cup button mushrooms finely chopped
  • 1 cup cooked chicken finely shredded
  • 1/2 cup cheddar cheese grated
  • 1/4 cup cream cheese softened
  • 2 tablespoon fresh parsley finely chopped
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon black pepper ground
  • 1/2 teaspoon smoked paprika ground
  • 1 large egg lightly beaten
  • 1 tablespoon sesame seeds toasted

Instructions
 

  • Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
  • Heat 1 tablespoon of olive oil in a medium pan over medium heat.
  • Add the diced red onion and cook for 3 to 4 minutes until softened.
  • Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Add the chopped mushrooms and cook for 4 to 5 minutes until most of the moisture evaporates.
  • Transfer the mushroom mixture to a medium mixing bowl and let cool for 2 minutes.
  • Add the shredded chicken, cheddar cheese, cream cheese, parsley, salt, black pepper, and smoked paprika to the bowl.
  • Mix well with a spatula until the filling is evenly combined.
  • Lightly dust the cutting board with flour and place the thawed puff pastry sheet on it.
  • Roll the puff pastry gently into a rectangle about 10 by 12 inches.
  • Cut the pastry into 24 equal squares using a sharp knife.
  • Place the pastry squares on the prepared baking sheets leaving a little space between each one.
  • Spoon about 1 teaspoon of filling into the center of each pastry square.
  • Fold each square into a triangle or rectangle shape and press the edges firmly to seal.
  • Use a fork to crimp the edges of each mini bite for a tight seal and decorative finish.
  • Whisk the egg in a small bowl and add the remaining 1 tablespoon of olive oil then mix well.
  • Brush the tops of each mini bite with the egg wash using a pastry brush.
  • Sprinkle sesame seeds over the tops of the mini bites.
  • Bake the mini bites for 12 to 15 minutes until puffed and golden brown.
  • Remove from the oven and let the mini bites rest on the baking sheets for 5 minutes before serving.

Notes

For best results, keep the puff pastry as cold as possible while working so it puffs nicely, chilling the filled bites for 10 minutes before baking if your kitchen is warm. You can prepare the filling a day ahead and refrigerate it tightly covered, then assemble and bake just before serving. Vary the flavor by swapping chicken for cooked sausage, bacon, or finely chopped sautéed vegetables, and adjust seasoning after tasting the cooled filling. If making ahead for parties, slightly underbake them, cool, and reheat in a hot oven for a few minutes to crisp them up again, serving with simple dips like sour cream, yogurt sauce, or marinara.
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