Sweet Savory Chicken Puffs

Sweet Savory Chicken Puffs

Sweet Savory Chicken Puffs
  • Prep Time

    20 minutes
  • Serving Size

    20-24 appetizers


  • Olive oil2 tablespoons
  • Ground chicken1 pound
  • Grated fresh ginger2 teaspoons
  • Ground mustard1 teaspoon
  • Salt1 teaspoon
  • Crushed red pepper flakes1/2 teaspoon
  • Chili powder1/2 teaspoon
  • Heinz® chili sauce3/4 cup
  • Whole Berry Cranberry Sauce3/4 cup
  • Water1/4 cup
  • Finely diced green onions1/2 cup
  • Frozen phyllo dough1 pound
  • 1 cup
  • Red pimentos2 tablespoons
  • Featured Product

    Whole Berry Cranberry Sauce


Heat oil in a sauté pan. Add ground chicken and sauté until chicken is no longer pink. Add ginger, mustard, salt, red pepper flakes and chili powder and sauté for 2 minutes. Add chili sauce, cranberry sauce and water to chicken mixture. Mix well. Simmer until chicken is cooked through. Add onions to chicken mixture, remove pan from heat and set aside to cool. Preheat oven to 375°F. Unroll phyllo dough. Cut dough into 4 equal strips. Cover dough with waxed paper. Heat butter in small saucepan over low heat until melted. Remove one sheet of phyllo dough from beneath waxed paper. Keep remaining phyllo dough covered. Cut sheet into 2-inch strips. Baste strip with melted butter using pastry brush. Add a heaping tablespoon of chicken mixture onto one end of strip and fold corner of phyllo up over filling in triangle pattern. Continue folding in triangle pattern along the strip. Place filled triangle on a parchment-lined baking sheet. Repeat with remaining filling and phyllo. Brush triangles with melted butter. Place a single pimento on top of each triangle. Bake for 17-19 minutes until golden brown. Makes 20-24 appetizers.