Chicken & Cheddar Purses

These Chicken & Cheddar Purses are a fun finger food for any celebration.

Gooseberry Patch MAY 2011

  • Yield: Makes 6 servings


  • 1 1/4 cup cooked chicken, diced
  • 1 cup shredded Cheddar cheese
  • 1 3-oz. pkg. cream cheese, softened
  • 3 tablespoons mayonnaise
  • 1/4 cup celery, thinly sliced
  • 1/4 cup green onion, sliced
  • 1 tablespoon pimento, chopped
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1 17.3-oz. pkg. frozen puff pastry, thawed
  • 1 egg
  • 1 tablespoon water


Mix together all ingredients except pastry, egg and water; set aside.

Unfold thawed pastry on a lightly floured surface. Roll each sheet into a 12"x12" square. Cut six, 6"x6" squares, reserving remaining pastry for another use.

Spoon 1/3 cup chicken mixture onto center of each square. Bring 4 corners of pastry to center; twist slightly and press edges to seal, forming a bundle shape. Arrange bundles on an ungreased baking sheet.

Whisk together egg and water; brush over bundles. Bake at 400 degrees for 15 to 25 minutes, until golden.


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Chicken & Cheddar Purses recipe