Buffalo Chicken Puff Pastry Pockets Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a bowl, combine cooked shredded chicken, buffalo sauce, cream cheese, and shredded cheddar cheese.
• STEP 3.Roll out the puff pastry sheet on a lightly floured surface and cut it into squares.
• STEP 4.Place a spoonful of the buffalo chicken mixture in the center of each puff pastry square.
• STEP 5.Fold the puff pastry over the filling to create a pocket and press the edges to seal.
• STEP 6.Transfer the pockets to the prepared baking sheet and brush the tops with beaten egg.
• STEP 7.Bake for 15-20 minutes, or until the puff pastry is golden brown and crispy.
• STEP 8.Allow the pockets to cool slightly before serving. Serve hot or at room temperature.

Cooking Tips

• Make sure the cooked shredded chicken is well-seasoned before mixing it with the buffalo sauce.
• Feel free to adjust the amount of buffalo sauce according to your spice preference.
• You can add some chopped celery or blue cheese crumbles to the filling for extra flavor.
• Serve the pockets with ranch or blue cheese dressing for dipping, if desired.

Storage and Serving

• These Buffalo Chicken Puff Pastry Pockets are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pockets in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the reheated pockets as soon as possible to maintain their crispiness.