Chicken Pastry Horns

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.


1. 1 sheet of puff pastry cut

in long thin strips

2. 1 cup of cooked shredded chicken

3. 3/4 cup mayonnaise

4. 1/4 cup finely chopped celery

5. 1 avocado finely chopped

6. 1 small onion finely chopped

7. 2 jalapeños finely chopped

(or less if you don’t like it spicy)

8. 1 teaspoon hot sauce

8. 1 tablespoon mustard

9. 1 tablespoon apple cider vinegar

10. 1/4 cup cilantro finely chopped

11. Tuxedo sesame seeds

12. Salt to taste


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

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