Mini Puff Pastry Chicken Pies
These mini puff pastry pies make a great appetizer and are also a delicious way to use up Thanksgiving leftovers. Light, crispy puff pastry cups are filled with cheese, sweetcorn, chicken and green beans and topped with a tasty cranberry, strawberry beet jelly.
1. Pre-heat oven to 400 F
2. Begin by preparing the cranberry jelly.
3. Place cranberries, water, sugar, mandarin orange juice and zest in a medium pot. Bring to a boil, reduce heat and simmer for approx. 15 minutes or until cranberries have popped. Add chopped strawberries and beets and cook for 5 more minutes. Set aside.
4. Roll out thawed puff pastry sheets and cut out 24 circles which are 4” in diameter. Place circles inside the cups of a muffin pan (muffin pan cups should be 3” diameter). Place one tablespoon shredded cheese in each cup then top with a tablespoon of Libby’s sweet corn.
5. In a medium bowl mix together shredded chicken, gourmet cream cheese and taco seasoning. Place a tablespoon of chicken filling in each pastry cup. Top with 3-4 green beans. Bake for approx 15-20 minutes or until pastry is a nice golden brown. Serve mini pies warm with a tablespoon of cranberry jelly.