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
Ingredient
1
Put the oven on to 400 degrees Fahrenheit. Spread a silpat or parchment paper on a baking sheet and set it aside.
2
Mix together shredded chicken, blue cheese, cheddar cheese, spicy sauce, and salt and pepper in a large bowl. Mix in shredded chicken.
3
After dusting your work surface with flour, spread out each puff pastry sheet to create a about 15 by 8-inch rectangle.
4
Each sheet should be cut into six rectangles of similar size.
5
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.
6
This process should be repeated with the remaining chicken and puff pastry.
7
Make sure that each puff pastry is placed on the baking sheet, and then brush it with egg wash.
8
Baking for 20 minutes or until golden brown, checking in the last 5 minutes to avoid burning. Served plain or with buffalo dip.