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I used puff pastry for my “puff” which basically does a fantastic job of holding all that goodness inside. The puffs are super easy to make but you need to be careful not to overfill. Stretching the puff pastry too much leads to holes and leaks.
Ingredients
- 1 Tbls olive oil or butter
- ¼ small onion, chopped
- 1 cup cubed, cooked chicken
- ¾ cup chopped broccoli
- 4 oz mushrooms, sliced
- 2 sheets of puff pastry, thawed
- 1 cup shredded cheese (cheddar, Swiss, Mexican blend)
Instructions
- Preheat oven to 400 degrees.
- Saute onion in olive oil for 3-5 minutes or until translucent.
- Add mushrooms and continue sauteing for 2-3 additional minutes.
- Add broccoli and chicken and continue cooking for 2 more minutes. Set aside.
- Line a large baking sheet with parchment paper.
- Carefully unfold thawed puff pastry and cut into four squares.
- Roll each square out slightly to make a rectangle.
- Repeat with second puff pastry.
- Divide filling equally among puff pastry rectangles.
- Top with shredded cheese.
- Fold the sides over to close making sure to pinch the edges close.
- Bake for 20 minutes or until puffs are golden brown.
- Cool for 2-3 minutes before serving.
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