Get ready to elevate your comfort food game with these irresistible Buffalo Chicken Puff Pastry Pockets that combine the spicy kick of buffalo sauce, tender shredded chicken, and crispy, flaky pastry in one mouthwatering bite. Whether you're looking for a crowd-pleasing appetizer, a quick lunch, or a game day snack that will have everyone begging for more, these pockets are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup cooked chicken, shredded
- 1/2 cup buffalo sauce
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your Buffalo Chicken Puff Pastry Pockets bake evenly and turn golden brown.
- On a clean, lightly floured surface, roll out the thawed puff pastry sheet to smooth out any creases and to increase its surface area slightly. This will help you cut out larger squares for the pockets.
- Using a sharp knife or a pizza cutter, cut the puff pastry into four equal squares, approximately 6x6 inches each. Make sure to handle the pastry gently to avoid tearing.
- In a medium-sized bowl, combine the shredded cooked chicken and buffalo sauce. Mix well until the chicken is fully coated in the sauce. Adjust the amount of buffalo sauce according to your spice preference.
- Take one square of puff pastry and place about 1/4 cup of the buffalo chicken mixture in the center. Be careful not to overfill, as this can make sealing the pockets difficult.
- Sprinkle about 1/4 cup of shredded cheese over the buffalo chicken mixture on the pastry square. You can use either cheddar or mozzarella cheese, or a blend of both for extra flavor.
- Fold the puff pastry square in half diagonally to form a triangle, enclosing the filling. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
- Repeat the filling and folding process with the remaining pastry squares until all the filling is used up.
- Place the filled puff pastry pockets on a baking sheet lined with parchment paper, ensuring they are spaced apart to allow for even baking.
- Brush the tops of the puff pastry pockets with the beaten egg. This will give them a beautiful golden color when baked.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown. Keep an eye on them towards the end of the baking time to prevent burning.
- Once baked, remove the pockets from the oven and let them cool for a few minutes before serving. This will help prevent burns from the hot filling.
- Serve the Buffalo Chicken Puff Pastry Pockets warm, with additional buffalo sauce or ranch dressing on the side for dipping, if desired.
Tips
- Thaw your puff pastry completely but keep it cold for the best texture and easiest handling.
- Don't overfill your pockets - this can prevent proper sealing and cause leaks during baking.
- Use a fork to crimp the edges for a professional-looking seal and to prevent filling from escaping.
- For extra flavor, try mixing different cheeses or adding a sprinkle of blue cheese crumbles.
- If you want a spicier kick, choose a hot buffalo sauce or add some red pepper flakes to the chicken mixture.
- Let the pockets rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- Serve with cool ranch or blue cheese dressing to balance the spicy buffalo sauce.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 22g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
