Description
Delicious and flaky Puff Pastry Chicken Pockets filled with tender chicken and creamy garlic herb Swiss cheese, perfect for any occasion.
Ingredients
- 1 tablespoon butter
- 2/3 cup sweet onion, diced fine
- 2 teaspoons fresh garlic, minced
- 1/2 lb cooked chicken, shredded
- 8 ounces creamy garlic and herb Swiss cheese
- Himalayan or kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 packages puff pastry dough (e.g., Jus-Rol)
- 1 egg, for egg wash
Instructions
- Cook the minced onion in a skillet with the butter on low heat until they are translucent.
- Add the minced garlic and cook for 1-2 minutes more.
- Turn up the heat to medium and add the diced chicken breast, stirring frequently. Season with salt and pepper to taste.
- Remove the skillet from the heat and add the herb cheese, combining well with the chicken mixture.
- Unroll the puff pastry on a baking sheet and cut off the excess paper.
- Using a pastry cutter or knife, cut the puff pastry dough into three equal pieces. Cut each piece in half, giving you six square pieces of dough.
- Add two tablespoons of the chicken mixture to the center of each square.
- Use your finger to moisten the edges of two sides of the dough with a little water.
- Fold the dough into a triangle and crimp the edges with a fork.
- Repeat with each of the squares.
- Brush each triangle with the egg wash.
- Bake at 350°F until the pastry is golden brown, about 20 minutes.
Notes
For a crispy texture, keep the puff pastry cold until baking. Let the pockets cool slightly before serving to prevent the filling from oozing.
