You may remember this sunburst shaped and filled pastry from Thanksgiving, when I filled it with olives and sundried tomatoes. In honor of Super Bowl Sunday, I changed up the recipe to buffalo chicken. Because…Super Bowl.
I cooked off a large boneless and skinless chicken breast in Franks Hot Sauce and butter and when it was cooled, popped it in the cuisinart and shredded the life out of it. Then 8 oz of no fat cream cheese and more hot sauce. Spin again, so it’s like a pate…which of course it is.
Meanwhile, back at the puff pastry board…dust with a little flour and roll it out so that a dinner plate will fit on it. Trace the outline with a knife and set aside. Repeat with another piece of dough, this time on a baking sheet that is lined with parchment or silicone. Spread the chicken mix and top with a little shredded cheese. Then lay the second pastry round on top and lightly pres edges together. Put a glass in the center and press lightly then score the dough in rays from the circle. You can use a pizza cutter to cut all the way through. Twist each ray a 1/2 turn and lay flat. Bake in 400 degree oven for 35-40 minutes.
Fun fact! Super Bowl Sunday is second only to Thanksgiving for food consumption in a single day in the US!
Fun fact #2. I have officially named this pastry piñata!