Mini Chicken Purses

These adorable bite-sized chicken purses are made with crispy pastry filled with savory creamy chicken, vegetables, and cheese. They’re perfect as appetizers, party snacks, or lunchbox treats.

Ingredients

For the chicken filling:

• 2 cups cooked chicken, finely shredded
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 small carrot, finely diced
• ½ cup finely chopped bell pepper
• 2 cloves garlic, minced
• ½ cup cream cheese, softened
• ¼ cup mayonnaise
• ½ cup shredded mozzarella cheese
• ¼ cup shredded cheddar cheese
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice

For the pastry:

• 1 package (about 12 oz / 340 g) refrigerated pie crusts or puff pastry
• 1 egg
• 1 tablespoon milk
• 1 tablespoon sesame seeds, optional

For serving:

• Sweet chili sauce
• Garlic mayonnaise
• Ranch dressing
• Honey mustard

Directions

1. Prepare the chicken filling:
   Heat butter in a skillet over medium heat. Add the chopped onion, carrot, and bell pepper.
2. Cook for 4–5 minutes until the vegetables soften.
3. Add the minced garlic and cook for another 30–60 seconds.
4. Add the shredded chicken and stir well.
5. Reduce the heat to low. Add cream cheese, mayonnaise, mozzarella, cheddar, Dijon mustard, garlic powder, onion powder, paprika, black pepper, and salt.
6. Stir until the cream cheese melts and everything is thoroughly combined.
7. Turn off the heat and stir in parsley and lemon juice.
8. Allow the filling to cool completely. A cool filling is much easier to wrap and prevents the pastry from becoming soggy.
9. Prepare the pastry:
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
10. Roll out the pastry on a lightly floured surface. Cut it into approximately 4-inch (10 cm) circles using a cookie cutter or small bowl.
11. Place about 1 tablespoon of chicken filling in the center of each pastry circle. Don’t overfill.
12. Shape the purses:
    Carefully lift the edges of the pastry around the filling and bring them toward the center.
13. Gently pinch the edges together above the filling to create a little purse shape. Twist or pleat the top slightly to secure it.
14. Repeat with the remaining pastry and filling.
15. Place the chicken purses on the prepared baking sheet, leaving a little space between each one.
16. Make the egg wash:
    Whisk the egg and milk together in a small bowl.
17. Brush the pastry lightly with egg wash. Sprinkle with sesame seeds if desired.
18. Bake:
    Bake for 18–22 minutes, or until the pastry is puffed and beautifully golden brown.
19. Remove from the oven and allow the purses to cool for 5 minutes before serving.
20. Serve warm with sweet chili sauce, garlic mayo, ranch, or your favorite dipping sauce.

Tips for perfect chicken purses

• Make sure the filling is completely cool before assembling.
• Don’t overfill the pastry because the purses can split during baking.
• Press the top firmly enough to seal but don’t squeeze the pastry too tightly.
• If using puff pastry, keep it chilled while working with it.
• For extra crispy bottoms, bake the purses on a preheated baking sheet.
• Leftover roasted or rotisserie chicken works beautifully.
• You can prepare the filling a day ahead and refrigerate it until ready to assemble.

Air fryer method

Preheat the air fryer to 375°F (190°C). Place the purses in a single layer without overcrowding. Lightly brush with egg wash and air fry for 10–14 minutes, or until golden and crisp. Cooking time can vary depending on the air fryer.

Nut information

• The basic recipe contains no peanuts or tree nuts.
• Check the labels of pastry, mayonnaise, cream cheese, cheese, and dipping sauces for possible nut or cross-contact warnings.
• Sesame seeds are seeds rather than tree nuts, but should be omitted if sesame is an allergen concern.
• For a strict nut-free preparation, use packaged ingredients specifically labeled according to your allergy requirements.

Nutrition estimate

Per mini chicken purse, based on 18 pieces:

• Calories: approximately 175
• Protein: 7 g
• Carbohydrates: 12 g
• Fat: 10 g
• Saturated fat: 4 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: approximately 250 mg

Q/S

Prep time: 25 minutes
Cooking time: 18–22 minutes
Total time: About 45–50 minutes
Yield: 18 mini purses
Difficulty: Easy to moderate

Storage

Store cooled chicken purses in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in an air fryer for 3–5 minutes to restore their crisp texture. They can also be frozen before baking for up to 2 months.