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Chicken Pastry Horns

Chef Sammy
Finger foods have such a magical, whimsical feel to it. I love tea parties for exactly this reason. The finger foods, the tea, the décor and the sheer elegance of it all. The thing I love the most about this recipe aside from the fact that it looks so elegant and is just so incredibly delicious is that you can use your left over chicken to make this. So to me that's a win.
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Course Side Dish
Cuisine Pakistani

Ingredients
  

  • 1 sheet Puff pastry cut in long thin strips
  • 1 cup Chicken cooked shredded
  • 3/4 cup Mayonnaise
  • 1/4 cup Celery finely chopped
  • 1 Avocado finely chopped
  • 1 small Onion finely chopped
  • 2 Jalapeños finely chopped (or less if you don’t like it spicy)
  • 1 tbsp Hot sauce
  • 1 tbsp Mustard
  • 1 tbsp Apple cider vinegar
  • 1/4 cup Cilantro finely chopped
  • Tuxedo sesame seeds
  • Salt to taste

Instructions
 

  • 1. Take the thin strips of puff pastry
    and wrap your cones tightly
    and roll them in sesame seeds
    2. Bake at 375 till golden brown
    3. Mix all the other ingredients together
    And refrigerate
    4. Let the horns cool completely
    5. Fill and serve
    Serve on a bed of spinach or shredded purple cabbage
Keyword Quick Meal