Buffalo Chicken Puff Pastry Pocket Recipe Learn like a Pro 

Calgary has been scorching all week, so I'm delighted it's cooling down. I adore summer and loathe winter, so I never thought I would moan about the heat. I crave a cool winter day.   

– 2 small chicken breast – 1/4 cup blue cheese – 1/2 cup cheddar cheese – 2 tablespoon hot sauce – 1/4 teaspoon salt  – 1/4 teaspoon pepper – 2 tablespoon all-purpose flour  – 2 sheets puff pastry – 1 egg



Put the oven on to 400 degrees Fahrenheit. Spread a silpat or parchment paper on a baking sheet and set it aside. 


Mix together shredded chicken, blue cheese, cheddar cheese, spicy sauce, and salt and pepper in a large bowl. Mix in shredded chicken.


After dusting your work surface with flour, spread out each puff pastry sheet to create a about 15 by 8-inch rectangle.


Each sheet should be cut into six rectangles of similar size. 


Using a fork, fold each rectangle in half to seal the edges, and then add a couple teaspoons of the chicken mixture to each rectangle. 


This process should be repeated with the remaining chicken and puff pastry. 


Make sure that each puff pastry is placed on the baking sheet, and then brush it with egg wash.


Baking for 20 minutes or until golden brown, checking in the last 5 minutes to avoid burning. Served plain or with buffalo dip.

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