A delicious bite perfect for your next party. Rotisserie Chicken Appetizers is a make-ahead recipe that allows you to enjoy your party rather than being tied to the oven.
Rotisserie Chicken Appetizers
Crispy and crunchy puff pastry is filled with store-bought rotisserie chicken, caramelized onions combined with apricot preserves, and creamy brie cheese for a sweet and savory bite. This easy party snack uses store-bought ingredients to pull together an appetizer to wow your friends.
Great Appetizers
What makes a great appetizer? Depending on the occasion, there are different needs. A cocktail party - good finger foods that can be held with one hand and eaten in one or two bites is a safe bet. A more formal affair, such as a dinner party - an appetizer that will whet the appetite of your guests is a good suggestion. Rotisserie Chicken Appetizers is a great recipe for both of these occasions. Need other small appetizers for your party? Here is a great recipe - https://tenpoundcakecompany.com/mini-meatball-sliders/
Ready for the party.
How to work with puff pastry
Puff pastry is a laminated dough which means there are hundreds of layers of dough separated by butter. The dough is a basic recipe of flour, water, and salt. Butter is entrapped in and folded with the dough, When puff pastry is baked, the water in the dough and butter is converted into steam. As a result, the dough separates and puffs into flaky layers.
What is the best temperature for puff pastry?
Puff pastry is best used when cold. The dough is easy to rip when it is too warm or at room temperature. If using frozen puff pastry, let it defrost one of two ways. You can let it soften on the counter for about 20 minutes after it is taken out of the freezer. Just don't let it get too warm. If you think ahead, puff pastry can be defrosted in the refrigerator overnight.
For the Rotisserie Chicken Appetizers recipe, it is best used when the dough is cold but pliable. If the puff pastry starts to become too warm, put it in the refrigerator until cold.
Ingredients
This is a recipe that relies on store-bought ingredients. Frozen puff pastry sheets, rotisserie chicken, jarred apricot preserves, fresh thyme leaves, sesame seeds, and crushed red pepper flakes will bring a salty-sweet flavor to the appetizers. However, if you have leftover chicken, this is a great way to use it. The only ingredient that will require preparation before assembly is the caramelized onions.
Rotisserie Chicken Appetizer Ingredients
Shopping List
- 2 sheets of puff pastry
- 1 yellow onion
- olive oil
- kosher salt
- garlic
- white wine
- fresh thyme leaves
- apricot preserves
- crushed red pepper flakes
- rotisserie chicken
- brie cheese
- 1 egg
- sesame seeds
How to make Rotisserie Chicken Appetizers
Caramelize Onions
- Cut a large onion into ¼-inch slices.
- Over medium heat, add 1 ½ tablespoons of olive oil to the saute pan. Once hot, add the yellow onion slices.
- Season with ½ teaspoon of salt. Saute the onions while occasionally stirring, for 10 minutes. The onions will start to release some liquid.
- The onions will start to get very soft and stick to the pan. You should see a brown, crusty residue, better known as fond, start to develop on the bottom of the pan.
- Add ¼ cup of the water to the pan and stir to deglaze. The fond will release as you stir the onions. Cook for about 3 minutes until the water is absorbed and the onions start to stick to the bottom of the pan again. Add another ¼ cup of water and repeat as above. Continue this process until the full cup of water has been added.
Add water to release the fond from the bottom of the pan.
- Add the 2 minced garlic cloves and combine with the onions. Saute for about 5 minutes.
- Add ⅓ cup of white wine to the pan, scraping the bottom to remove any fond. Add the fresh thyme leaves now. Once the wine has been absorbed, remove the pan from the heat.
- Add the apricot preserves to the pan, stirring until melted and combined with the onions.
Add apricot jam to the onions.
- Season with ¼ teaspoon of kosher salt and a pinch of crushed red pepper flakes.
Prepare Puff Pastry
- Lay the sheet of puff pastry onto a lightly floured surface.
- With a rolling pin, roll and stretch the dough until it measures 12 x 12. The dough should still be cold.
- For small bite-sized appetizers, cut the dough into 3"x3" squares. You will have 16 servings from this sheet of puff pastry.
- For larger appetizers, cut the dough into 4"x4" squares. You will have 9 servings from one sheet of puff pastry.
- You can use a ruler to mark the edges of the pastry for the size of appetizer you want.
- Using a sharp knife or a pizza cutter, cut the pastry cleanly. Do not use a serrated-edged knife because it can tear or snag the dough.
Use a sharp knife or pizza cutter to make clean cuts.
- Make sure the dough is still cold. If not, place it in the refrigerator for a few minutes.
Assemble Appetizers
- Shred the rotisserie chicken into small pieces.
- Cut the brie cheese into small chunks.
- Lay a teaspoon of the caramelized onion on the bottom point of the dough. Don't get too close to the edges because it will be difficult to seal the dough.
Add 1 teaspoon of caramelized onion jam on the corner of a puff pastry square.
- Place some shredded rotisserie chicken on the onions followed by a small chunk of the brie cheese.
Add shredded rotisserie chicken and a chunk of brie cheese on top of the caramelized onion jam.
- To create the egg wash, mix an egg in a small bowl until combined. Add 1 tablespoon of water and incorporate it with the egg.
- Using your finger, brush the inside edges of the pastry with the egg wash. Fold the opposite corner of the dough to match the point near the caramelized onions creating a triangle.
- Pinch the seams of the dough together, encasing the filling.
- Brush the surface of the appetizer with egg wash. Sprinkle sesame seeds over the top.
Final product.
- Place the appetizers on a parchment-lined sheet pan. Make sure there is some room between the triangles.
- Bake for 15 minutes. The Rotisserie Chicken Appetizers will be golden brown and puffed.
Tips
- Prepare the appetizers a day ahead. Assemble the triangles and lay them on a parchment-lined large baking sheet. This is prior to brushing with egg wash. Sprinkle a small amount of flour on the top of the puff pastry. Stretch a piece of plastic wrap across the baking sheet, trying to avoid touching the appetizers. Sometimes plastic wrap will stick to the puff pastry which you want to avoid. Brush on egg wash on each of the appetizers, sprinkle with sesame seeds, and pop into a 400-degree oven. Bake for 15 minutes.
- The appetizers taste best when warm. Remove from the oven and wait 1-2 minutes before serving. The filling can be hot.
- Try to resist the urge to overstuff the puff pastry. It will pop open during baking.
Party Favorite
This is a great recipe for holiday cocktail parties or Christmas party buffets. Flaky pastry, sweet onion apricot jam, and creamy brie cheese combined with rotisserie chicken make a great appetizer that will be a party favorite.
Party Favorite
Containing many store-bought ingredients, this is an easy recipe that you can prepare the day before. Perfect for a busy holiday season.
Recipe
Rotisserie Chicken Appetizers
Equipment
- 1 skillet
- 2 sheet pans
- 2 sheets of parchment paper
- 1 cutting board
- 1 knife
- 1 pastry brush
- 1 wooden spoon or rubber spatula
- 1 Rolling Pin
- 1 ruler optional
- 1 Pizza Cutter optional
Ingredients
- 2 sheets puff pastry (1 box/17.3 ounces/490 grams)
- 1 yellow onion, thinly sliced (2 ½ cups/10 ounces/286 grams)
- 1½ tablespoons olive oil
- ¾ teaspoon kosher salt
- 1 cup water (237 ml)
- 2 cloves garlic, minced
- ⅓ cup white wine (79 ml)
- ½ teaspoon fresh thyme leaves
- ¼ cup apricot preserves
- 1 pinch crushed red pepper flakes
- 8 ounces rotisserie chicken (227 grams)
- 1½ ounces brie cheese (43 grams)
- 1 egg
- 2 tablespoons sesame seeds
Instructions
- Take the puff pastry out of the freezer to thaw. If there are two puff pastry sheets in a box, remove them from any wrapping and separate them so that they will thaw faster.
- Preheat oven to 400 degrees.
Caramelize onions
- Cut a large onion into ¼-inch slices.
- Over medium heat, add 1 ½ tablespoons of olive oil to the saute pan. Once hot, add the yellow onion slices.
- Season with ½ teaspoon of salt. Saute the onions while occasionally stirring, for 10 minutes. The onions will start to release some liquid.
- The onions will start to get very soft and stick to the pan. You should see a brown, crusty residue, better known as fond, start to develop on the bottom of the pan.
- Add ¼ cup of the water to the pan and stir to deglaze. The fond will release as you stir the onions. Cook for about 3 minutes until the water is absorbed and the onions start to stick to the bottom of the pan again. Add another ¼ cup of water and repeat as above. Continue this process until the full cup of water has been added.
- Add the 2 minced garlic cloves and combine with the onions. Saute for about 5 minutes.
- Add ⅓ cup of white wine to the pan, scraping the bottom to remove any fond. The fresh thyme leaves should be added now. Once the wine has been absorbed, remove the pan from the heat.
- Add the apricot preserves to the pan, stirring until melted and combined with the onions.
- Season with ¼ teaspoon of kosher salt and a pinch of crushed red pepper flakes.
Prepare puff pastry
- Lay the sheet of puff pastry onto a lightly floured surface.
- With a rolling pin, roll and stretch the dough until it measures 12 x 12. The dough should still be cold.
- For small bite-sized appetizers, the dough will be cut into 3"x3" squares. You will have 16 servings from this sheet of puff pastry.
- For larger appetizers, the dough will be cut into 4"x4" squares. You will have 9 servings from one sheet of puff pastry.
- You can use a ruler to mark the edges of the pastry for the size of appetizer you want.
- Using a sharp knife or a pizza cutter, cut the pastry cleanly. Do not use a serated edged knife because it can tear or snag the dough.
- Make sure the dough is still cold. If not, place it in the refrigerator for a few minutes.
Assemble Rotisserie Chicken Appetizers
- Shred the rotisserie chicken into small pieces.
- Cut the brie cheese into small chunks.
- Lay a teaspoon of the caramelized onion on the bottom point of the dough. Don't get too close to the edges because it will be difficult to seal the dough.
- Place some shredded rotisserie chicken on the onions followed by a small chunk of the brie cheese.
- To create the egg wash, mix an egg in a small bowl until combined. Add 1 tablespoon of water and incorporate it with the egg.
- Using your finger, brush the inside edges of the pastry with the egg wash. Fold the opposite corner of the dough over to match the point near the caramelized onions creating a triangle.
- Pinch the seams of the dough together, encasing the filling.
- Brush the top surface of the appetizer with egg wash. Sprinkle sesame seeds over the top.
- Place the appetizers on a parchment lined sheet pan. Make sure there is some room between the triangles.
- Bake for 15 minutes. The Rotisserie Chicken Appetizers will be golden brown and puffed.
- Let the appetizers cool for just a minute or two because the filling is hot. However, these are best served warm.
Notes
- Prepare the appetizers a day ahead. Assemble the triangles and lay them on a parchment-lined large baking sheet. This is prior to brushing with egg wash. Sprinkle a small amount of flour on the top of the puff pastry. Stretch a piece of plastic wrap across the baking sheet, trying to avoid touching the appetizers. Sometimes plastic wrap will stick to the puff pastry which you want to avoid. Brush on egg wash on each of the appetizers, sprinkle with sesame seeds, and pop into a 400-degree oven. Bake for 15 minutes.
- The appetizers taste best when warm. Remove from the oven and wait 1-2 minutes before serving. The filling can be hot.
- Try to resist the urge to overstuff the puff pastry. It will pop open during baking.
Nutrition
Leave a Reply