On a lightly floured surface, roll out the puff pastry sheet into a 12×12 inch square.
Cut the pastry into 16 equal squares using a sharp knife or a pizza cutter.
Place a tablespoon of the chicken mixture in the center of each square.
Fold the corners of each square up and over the filling, pinching the edges together to seal.
Place the filled pastries on the prepared baking sheet. Brush the tops with the beaten egg to ensure a golden, glossy finish.
Bake for 15-18 minutes, or until the pastries are puffed up and golden brown.
Allow to cool slightly before garnishing with chopped chives and serving.
Variations & Tips
For a milder version, replace the Buffalo sauce with a BBQ sauce for a tangy twist. If blue cheese isn’t your favorite, try using feta or cheddar cheese instead. You can also add a bit of finely chopped celery to the chicken mixture for an extra crunch. For a vegetarian option, substitute the chicken with a mixture of sautéed mushrooms and spinach or roasted vegetables. Additionally, these bites can be prepped ahead of time and baked just before serving, making them a convenient option for entertaining.
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