Sage Chicken Puff Pastry

Sage Chicken Puff Pastries

I was looking to make a quick dinner before Brandon and I headed out to the New Kids on the Block beer party. We needed a meal filled with protein and some carbs to lessen our inevitable hangover the next day. I had made a recipe similar to this one from something I found on Pinterest. I kept the basic concept of filling a puff pastry with chicken, but I found a way to make it my own. I knew I wanted to work with sage and I knew I wanted to try and keep it somewhat low-fat – so here’s what I came up with: Sage Chicken Puff Pastries. They have all the summery herb and lemon flavors that go so well with chicken, but also a bit of a kick from red pepper flakes. If you want to amp up the spice, add another teaspoon. For a side dish, I suggest roasting some zucchini. This recipe looks elegant but is extremely simple to put together. It’s the perfect way to impress some dinner guests! Serve it with the Utah Sage Saison by Epic Brewing and your friends will be asking to come over for dinner every night of the week.

Serving Size: Makes 8 pastries




1 lb chicken, baked

1 package of puff pastry sheets (should be 2 sheets)

10-15 cherry tomatoes

10 leaves of fresh sage

2 sprigs of rosemary

½ yellow onion, chopped

¾ cup of Greek yogurt (we used non-fat to keep it light)

1 tsp red pepper flakes

½ tsp salt

zest from ½ of a lemon

1 egg for egg wash



Thaw the puff pastry dough. I laid mine out about 15 minutes before I started baking the chicken and it was good to go by the time it needed to be filled. If you didn’t already, bake your chicken. Once it is cooked, chop it into small pieces and set the oven to 375 to get ready for the pastries. Remove the leaves from the 2 sprigs of rosemary and chop them along with the sage leaves.


Quarter the cherry tomatoes or halve them if they are really small. In a bowl, combine the chopped chicken, herbs, onion, tomatoes, and zest half of a lemon on top.


Add the salt, red pepper flakes, and Greek yogurt and then stir until well combined.


Cut each puff pastry sheet into 4 small pieces. If you are using a brand that doesn’t work out well this way, find a way to cut the sheets into 4”x4” squares. Then, add about 2 spoonfuls of mixture to the center of each square.


Pinch together opposite corners and then seal the sides.


After that, brush the tops with a bit of egg wash (whip up one egg in a small bowl).


Pop those little suckers in the oven at 375 for 30-35 minutes (until golden brown on the bottom). Some are bound to come open, but don’t worry, they will still be delicious. When they are finished, enjoy!





Beer Pairing: Utah Sage Saison by Epic Brewing Company

If this beer were a boy, I’d say he’s a keeper. It goes so well with so many meals, I feel I can go as far to say that it is a staple item that should be stocked in your refrigerator at all times. Here, we paired it with the pastries but some other good ideas would be to pour it over a chicken and roast it or pair it with sage rubbed pork loins. Epic Brewing pumps out a lot of really delicious beers, but I’m pretty sure this is my favorite one. It matches the Belgian flavors seamlessly with the herbal qualities of the sage and citrus. The Utah Sage Saison is well-balanced and an excellent choice for pairing with a variety of recipes or drinking all by itself.





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A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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