Description
Flaky puff pastry filled with chicken, pesto, sun-dried tomatoes, and feta—perfect for parties, snacks, or game day gatherings.
Ingredients
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1.1 lb pack of puff pastry sheets (2 sheets)
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12 oz chicken breast
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2 Tbsp vegetable oil (for cooking)
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Salt and fresh cracked black pepper (to taste)
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⅓ cup sun-dried tomatoes, minced
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⅓ cup pesto (for mixing with filling)
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1 Tbsp olive oil
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¼ cup feta cheese, crumbled
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¼ cup additional pesto (for spreading on pastry)
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1 egg white (for sealing and brushing)
Instructions
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Thaw puff pastry sheets on parchment paper.
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Season chicken with salt and pepper, then cook in vegetable oil until done. Cool, dice, and place in mixing bowl.
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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Mix diced chicken with feta, sun-dried tomatoes, olive oil, and ⅓ cup pesto until combined.
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Spread 2 Tbsp pesto over each puff pastry sheet, leaving a 1-inch border uncovered.
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Evenly spread chicken mixture over the pastry, avoiding the uncovered edge.
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Roll pastry toward the uncovered edge, brush with egg white, and seal. Place seam-side down.
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Slice into 1-inch pinwheels, arrange 2 inches apart on the sheet, and brush tops with egg white.
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Bake for 15–17 minutes until puffed and golden brown.
Notes
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Chill the rolled pastry for 15 minutes before slicing for cleaner cuts.
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Use a serrated knife to avoid squishing the rolls.
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These pinwheels taste great warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean