Chicken Salsa Pockets | This Is Why I’m Full
These Chicken Salsa Pockets are one of my more brilliant ideas, what’s better than a delicious and flavorful dinner all packed into puff pastry? Nothing! Easy to make and even easier to eat, I can’t wait to make them again with different fillings! I’m thinking about a week-long series just full of food stuffed inside of delicious pockets!
Let us know what you think of our Chicken Salsa Pockets and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 1 large sheet puffed pastry, thawed
- 1 cup cooked and chopped chicken
- 1 ripe avocado, halved and mashed
- ⅓ cup cream cheese
- ⅔ cup salsa
- salt and pepper, sprinkled to taste
- 1 egg, beaten
- Preheat oven to 400 degrees Fahrenheit and line two baking sheets with either parchment paper
- Thaw two large squares of puffed pastry for about 10 minutes.
- Flour your counter top or working surface and roll out the pastry square as thinly as possible
- With a pizza cutter or knife, slice the puffed pastry into 12 rectangles, roughly the same size
- On half the squares (6 squares for me), place a dollop of chicken, then avocado, then cream cheese, then salsa, and season with salt and pepper.
- Use the remaining squares as the lids and place one lid over the filling mounds.
- Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.
- Cut 2 vent holes in each pastry.
- In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages.
- Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.
- Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.
- Remove from the oven and serve.