Buffalo Chicken Puff Cups
I took a close up for the full effect
Ingredients (makes 48 cups):
2 boxes of Pepperidge Farm Puff Pastry Cups (you can also use regular puff pastry, cut 2"x2" squares, and insert them into mini muffin tins)
1-1.5 cups of shredded chicken
1/4 cup of Franks Red Hot Buffalo Wing sauce
8oz Feta cheese
3oz Whipped cream cheese
1/2 cup diced scallions
Buffalo Chicken Directions:
Cook chicken however you prefer: grilled, pan seared, boiled. Wait for it to cook and using either two forks or your hands, shred the chicken. Add 1 Tbl of butter to a saute pan and add the shredded chicken and buffalo sauce. Cook on medium for 5 minutes and then take off the heat. Let the chicken sit in the sauce for about 20 minutes until it has cooled down and thickened.
Whipped Feta Directions:
Crumble the feta into a food processor and turn it on for 1 minute. Add the cream cheese and let it rip for 3 minutes or until smooth and combined.
Cook the puff pastry cups according to the package directions. I recommend doing this ahead of time so they have time to cool. After you make the holes for the food to go in, add a small amount of chicken to each one. The chicken should reach the top of the pastry without overflowing. Using a piping bag or a sandwich bag with a hole cut in the bottom, pipe the feta in a circle to cover the buffalo chicken. Finally, top each one with about 3 or 4 scallions.
Cook the puffs in the oven at 350º for about 10 minutes, or until they are warm throughout. You might not use all of the chicken, but leftovers are good!