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Chicken Puff Pastry Tarts Recipe
Ash Tyrrell

Chicken Puff Pastry Tarts Recipe

I still remember the first time I pulled a tray of these little chicken puff pastry tarts out of the oven golden, puffed up, and smelling like garlic and warm butter. I made them for a small get-together and they disappeared before I even sat down. Since then, I've made this recipe more times than I can count, tweaking it a little each time until it felt just right
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Prep Time 35 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 boneless skinless chicken breast, diced small – the star of the filling, so dice it evenly for consistent cooking
  • 1 tablespoon olive oil – helps everything sear nicely without sticking to the pan
  • 1/4 cup diced yellow onion – adds a mellow sweetness once it softens
  • 1/4 cup diced red bell pepper – brings color and a light crunch to the filling
  • 1/2 teaspoon salt – wakes up all the other flavors
  • 1/4 cup chopped spinach thawed and well drained – squeeze out the extra water or your filling turns soggy
  • 1 teaspoon fresh chopped garlic – skip the jarred stuff fresh garlic makes a real difference here
  • 2 tablespoons pine nuts – toast them lightly first for a deeper nuttier flavor
  • 1/2 cup plain Greek yogurt room temperature – this is what makes the filling creamy without heavy cream
  • 1 box puff pastry sheets thawed – always thaw in the fridge, not on the counter, so it stays workable
  • 1 large egg – for the egg wash that gives the pastry that glossy golden finish
  • 1 tablespoon water – whisked with the egg to thin it out for brushing

Method
 

  1. Start by heating your oven to 400°F so it's fully ready when your tarts go in. Line two baking sheets with parchment paper and set them aside. Having everything prepped ahead means you won't be scrambling once the filling is done.
  2. Warm the olive oil in a skillet over medium-high heat, then add the diced chicken, onion, bell pepper, salt, and spinach. Let it all cook for about five minutes, stirring now and then so nothing sticks or burns. You want the chicken cooked through but still juicy.
  3. Stir in the fresh garlic and cook for just one more minute. The chicken should hit 165°F internally at this point, so I always check with a quick-read thermometer to be safe. Garlic burns fast, so don't walk away here.
  4. Transfer the cooked mixture into a bowl and stir in the pine nuts. Let it cool slightly before adding the Greek yogurt, then mix everything well. Adding yogurt while the filling is too hot can cause it to separate, so give it a minute.
  5. Lay your thawed puff pastry sheets on a cutting board and slice each one into nine even squares, roughly three inches each. Arrange the squares on your prepared baking sheets, leaving a little space between them.
  6. Whisk the egg and water together in a small bowl. Brush this mixture around the edges of each pastry square. This is what gives the tarts that beautiful golden shine once baked.
  7. Spoon about a tablespoon of the chicken filling into the center of each square. Bake for around 15 minutes, rotating the tray halfway through, until the pastry has puffed up and turned a deep golden brown.

Notes

  • I always pat my spinach completely dry before adding it, since excess moisture is the number one reason my filling used to turn watery.
  • I like to toast the pine nuts in a dry pan for a minute or two before mixing them in — it brings out so much more flavor.
  • I keep my puff pastry cold until the last possible moment, since warm dough doesn't puff up nearly as well.
  • I use a sharp knife instead of a dull one when cutting the pastry squares, because clean edges rise more evenly.
  • I always let the filling cool slightly before adding the yogurt so it doesn't melt into a runny mess.