Cake pop makers might seem like a fairly one-note kitchen contraption, but this only applies if you don't think outside the box. Truth be told, there are tons of ways to make use of a cake pop maker that you might not even consider until you try it out, at which point you'll discover some of the most delicious and most convenient takes on recipes that you've ever tasted.
I've got one of those for you today in the form of easy puff pastry chicken balls.
A savory-sweet treat made in barely half an hour, these mini chicken balls are the perfect hors d'oeuvre for a party, an easy and delicious appetizer before dinner or just a great snack to have between meals.
With the convenience of a cake pop maker and the versatility it grants you, you'll be turning out fantastic dishes like nobody's business.
I also make these cake pop maker falafel, apple chips and cake pop maker shrimp balls that make great snacks as well!
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Ingredients
- frozen puff pastry dough - You will find it in sheets in the freezer section of the grocery store. Make sure to thaw it in the fridge before beginning this recipe.
- chicken breast - If you have leftover chicken breast or rotisserie chicken, that works perfectly for this recipe. You are going to want to dice it nice and fine to fit into the mini chicken balls.
- walnuts - You can substitute with pecans.
- dried cranberries - These are optional for a bit of sweet and savory flavor, mimicking a juicy roasted chicken with sweet cranberry sauce.
- Italian seasoning - You can substutite with dried oregano if preferred.
How to Make Mini Chicken Balls
- Lightly grease the cooking plates of the cake pop maker.
- Mix all of the filling ingredients in a bowl.
- Unroll the puff pastry sheet out and cut out circles (a bit bigger than the holes of your cake pop maker), You can use a small cup or cookie cutter. Alternatively, you can just cut them into about 24 equal squares with a pizza cutter.
- Fill each circle with about one teaspoon of the filling and close it up. Shape them into balls with your hands.
- Place them in the preheated cake pop maker and bake for 4 minutes. Flip them over and bake 1 to 2 more minutes, until golden brown all over. (Careful here as the cake pop maker does get hot - you can use heat gloves and a spatula.)
- Let the chicken balls cool for a few minutes, as they will be hot in the center. Mix up the sauce ingredients and season, to taste.
- Serve them with the sauce.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- They can be reheated in the microwave or a low oven.
More Cake Pop Maker Recipes to Try
What's your favorite cake pop maker recipe trick? If you tried this Mini Puff Pastry Chicken Balls Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Mini Puff Pastry Chicken Balls
Ingredients
For the Chicken Balls
- ½ cup chicken breast - cooked and diced
- ½ cup pears - peeled and diced
- ¼ cup walnuts - finely chopped
- ¼ cup mozzarella cheese - finely shredded
- ¼ cup dried cranberries - finely chopped
- 1 teaspoon Italian seasoning
- 1 sheet frozen puff pastry dough - 8 ounces--thawed
For the Sauce
- ¼ cup mustard
- ½ cup mayo
- salt and pepper - to taste
Instructions
- Lightly grease the cooking plates of the cake pop maker.
- In a large bowl, combine the chicken breast, pears, walnuts, cheese, dried cranberries and Italian seasoning.½ cup chicken breast, ½ cup pears, ¼ cup walnuts, ¼ cup mozzarella cheese, ¼ cup dried cranberries, 1 teaspoon Italian seasoning
- Unroll the puff pastry sheet out and cut out circles (a bit bigger than the holes of your cake pop maker), You can use a small cup or cookie cutter. Alternatively, you can just cut them into about 24 equal squares with a pizza cutter.1 sheet frozen puff pastry dough
- Fill each circle with about one teaspoon of the filling and close it up. Shape them into balls with your hands.
- Place them in the preheated cake pop maker and bake for 4 minutes. Flip them over and bake 1 to 2 more minutes, until golden brown all over. (Careful here as the cake pop maker does get hot - you can use heat gloves and a spatula.)
- Let the chicken balls cool for a few minutes, as they will be hot in the center. Mix up the sauce ingredients and season, to taste.¼ cup mustard, ½ cup mayo, salt and pepper
- Serve the puff pastry chicken balls with the dipping sauce.
Equipment
Notes
- Store leftover chicken balls in an airtight container in the fridge for up to 4 days.
- They can be reheated in the microwave or a low oven.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
I love the chicken filling and yummy pastry. These chicken balls are easy to make and so tasty!