- 1/4 cup (1/2 stick) butter
- 1/2 cup hot sauce, such as Frank's red hot sauce
- 1 tsp cayenne
- Salt and freshly ground pepper
- 4 oz cream cheese, softened
- 1 cup shredded rotisserie chicken
- 2 sheets puff pastry, thawed
- 1 egg, plus a splash of water
Preheat oven to 400° and line a baking sheet with parchment paper or a silicone mat.
In a small saucepan over medium heat, melt butter. Add hot sauce, cayenne and season with salt and pepper. Remove from heat, add cream cheese, and stir to combine. Add chicken and toss to combine.
Draw a 3” x 2 1/2” football shape on a sheet of paper to use as a stencil. Roll out 1 pastry sheet to extend at least 1″ in length and width. Using stencil and a paring knife, cut out as many football shapes as possible, about 8 or 9. Repeat with remaining pastry sheet.
On a work surface, lay down 8 or 9 pieces of pastry dough. Place tablespoonfuls of chicken mixture in the center of each piece of dough. Using a pastry brush, brush edges of each “football.” Place another piece of dough on top of chicken mixture, lining dough up with bottom piece of dough and carefully sealing dough. Using a fork, press down on edges of dough, forming lines with tines of fork. Using scissors, cut 6 small cuts in center of top layer of dough. Brush tops of dough with egg wash.
Transfer pastry footballs to prepared sheet and bake until golden and warmed through, 15-20 minutes.