Ingredients
Scale
- 1 package of puff pastry sheets (store-bought or homemade)
- 1 cup cooked chicken or shredded beef (for a hearty filling)
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 egg (for egg wash)
- Food coloring gel (optional, for decorative claws)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Thaw the puff pastry sheets according to package instructions.
- Roll out the pastry slightly to smoothen and cut into claw-shaped strips using a sharp knife or cookie cutter.
- In a bowl, mix cooked chicken (or beef), cheese, green onions, garlic powder, smoked paprika, salt, and pepper.
- Place a spoonful of the filling onto the wide end of each pastry strip.
- Gently fold or curve the strips to resemble claws, securing the filling inside.
- Brush the pastries with beaten egg for a glossy finish and sprinkle with food coloring gel for a fierce look if desired.
- Bake in the preheated oven for about 15-20 minutes or until golden brown and crispy.
- Allow to cool slightly before serving or decorating further with edible accents.
Notes
- Store leftover Raptor Claw Pastries in an airtight container at room temperature for up to 2 days.
- Reheat in an oven at 350°F (175°C) until crispy again for best texture.
- You can freeze raw assembled claws for up to a month and bake directly from frozen.
- Decorate with food coloring gels or edible markers for more realistic claws.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 pastry
- Calories: 200 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg