I'm on a roll lately with food in various iterations of pockets, pouches or packets. Roll a meal up in a convenient, portable presentation and I'll eat it morning, noon and night.
These puff pastry chicken pockets are tasty, flaky little handheld chicken bites that burst open with flavor. You can whip up a batch in less than half an hour. Serve them fresh for dinner, stick them in the kids' lunch bag, or even freeze them for a busy day.
Puff Pastry Chicken Pockets
- 2 small chicken breasts cooked
- 2 Tbsp diced green chilies
- 2 green onions
- 3/4 c shredded cheddar cheese
- 1/2 tsp hot pepper sauce
- 1/2 tsp garlic salt
- 1/8 tsp pepper
- 1/8 tsp ground cumin
- 1/8 tsp paprika
- 1 puff pastry sheet rolled out flat with a rolling pin and cut into 9 rectangles
- In a blender with a cutting blade, pulse together chicken, onions, chilies and seasonings. Add cheese and pulse for ten seconds.
- Place 2 Tbsp filling in center of each puff pastry piece, wet edges and seal.
- Cook seam-side down at 425 for 20 minutes.
I love recipes that get me using my blender more. So many of them nowadays have strong motors built for way more than smoothies. I have a few different blenders that I use for making nut butters, soup, waffles, sauces, dough, milkshakes, pudding, almond milk and more.
The list goes on and on and on. When I can use it for chopping or pulsing ingredients together, it's one less cutting board and bowl I have to get dirty. Which is less time I have to spend hovered over the kitchen sink. Which puts me in a better mood. Everybody wins!
Combining homemade components like fresh chicken and onion with a ready-made puff pastry helps me use up stuff in the fridge in a flash with no fuss. Kids and adults love these puff pastry chicken pockets, which makes them perfect for a party or a play date. Or just a quiet TV dinner catching up on the latest show. Whatever floats your boat, these are packed with protein and ready to go!
Do you ever make savory meals with puff pastry?