Honey mustard chicken bites
Puff Pastry Block
226 g, uncooked
Chicken Thigh, Skinless, Boneless, raw
454 g, cut into 24 chunks
3 tablespoon(s), level
2 teaspoon(s), chopped
- Preheat oven to 190°C, fan 170°C, gas mark 5. Line a large baking sheet with baking paper.
- Unroll the pastry block and cut into 24 strips; place strips horizontally on the work surface in front of you. Top each strip with 1 piece chicken. Combine mustard and honey in a small bowl; set half aside to use as a dip. Use a pastry brush to brush each piece of chicken with some of the remaining honey-mustard. Roll the pastry around the chicken (chicken will stick out at ends). Sprinkle with flaky salt (if using).
- Arrange the chicken bites on prepared baking tray. Bake for 15-20 minutes, until the pastry is golden brown and the chicken is cooked through. Let cool for 5 minutes.
- Meanwhile, stir together reserved honey-mustard and soy sauce in a small serving bowl; stir in chives. Sprinkle the chicken bites with more chives and serve with sauce.