Step 1: Prepare the puff pastry cups : Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin. Roll out the puff pastry on a lightly floured surface. Cut it into 12 equal squares. Press each square gently into a muffin cup, letting the corners slightly hang over. Brush the pastry edges with beaten egg for a golden finish.

Step 2: Make the BBQ chicken filling : Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until softened (about 2 minutes). Stir in the shredded chicken, BBQ sauce, garlic powder, salt, and pepper. Cook for 3–4 minutes, stirring until the mixture is heated through and coated evenly. Remove from heat and let it cool slightly.

Step 3: Assemble the cups : Spoon about 1–2 tablespoons of the BBQ chicken mixture into each pastry cup. Sprinkle both mozzarella and cheddar cheese on top.

Step 4: Bake : Bake in the preheated oven for 20–25 minutes, or until the pastry is puffed and golden brown. The cheese should be melted and bubbly.

Step 5: Garnish and serve : Let the cups cool for 5 minutes in the pan before removing. Garnish with chopped parsley or green onions. Drizzle with extra BBQ sauce if desired.