Ingredients
- 1 cup shredded rotisserie chicken
- 1 cup shredded cheddar cheese
- 1/2 cup frozen broccoli, defrosted and roughly chopped
- 1/4 cup sour cream
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 (17.3 ounce) box puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon shredded Parmesan cheese
Steps
- Preheat oven to 400 degrees F, and line a rimmed baking sheet with parchment paper.
- In a medium mixing bowl, combine chicken, cheese, broccoli, sour cream, black pepper and salt. Set aside.
- Unwrap one sheet of puff pastry on a floured work surface.
- Using a pizza cutter or knife, cut the pastry lengthwise into 3 equal strips, then cut each strip in half crosswise for a total of 6 equal-sized rectangles.
- Transfer the rectangles to prepared baking sheet and repeat with the other sheet of pastry.
- Mound 3 tablespoons of the chicken mixture into the center of 6 puff pastry rectangles. Make sure to leave a 1/2-inch space along the edge of each rectangle.
- Brush the edges with beaten egg and top with the rest of the rectangles. Gently crimp the edges of each pocket with a fork.
- Cut small diagonal slits at 1-inch intervals along top of the pockets. Brush top and sides of pockets with beaten egg and sprinkle with Parmesan cheese.
- Transfer the baking sheet to the freezer for 15 minutes before baking.
- Bake pastries until puffed and light brown, about 15 to 20 minutes.
- Remove from oven and let cool slightly before serving.
- To freeze the pockets, allow them to cool to room temperature, transfer to an airtight bag and return to the freezer.
- To reheat, microwave one pocket at a time for 3 minutes on high.