This easy puff pastry chicken pockets recipe is a crispy, golden delight filled with a creamy, savoury chicken filling. Perfect for a quick snack, appetizer, or light meal, they come together with simple ingredients you already have! Make ahead and freeze for a fuss-free treat—bake straight from frozen for a warm, flaky bite anytime!
Ingredients Nedded
- 12-15 pieces (5×5-inch / 12.5×12.5 cm) puff pastry squares, thawed
- 340g (12 oz) cooked chicken breast, shredded
- 30g (2 tbsp) salted butter
- 15g (2 tbsp) all-purpose flour (plain flour)
- 1-2 tsp yellow mustard
- ½ tsp kosher salt
- ½ tsp cracked black pepper (plus more to taste)
- ½ tsp garlic powder
- 180-240ml (¾-1 cup) whole milk (or semi-skimmed milk)
- 1 egg, lightly beaten
How To Make Puff Pastry Chicken Pockets
- Roux: Heat a pan over medium heat. Melt the butter, then whisk in the flour, black pepper, and garlic powder. Cook for 75 seconds, stirring constantly, to remove the raw flour taste. Add 1 tsp mustard and whisk to combine.
- Make the Filling: While whisking, slowly pour in 180ml (¾ cup) milk. Let it simmer, then stir in the shredded chicken and salt. If the mixture is too thick, add the remaining milk while stirring. Cook for 1-2 minutes until thickened. Taste and adjust with more mustard, garlic powder, salt, or pepper if needed. Remove from heat and allow to cool. The filling can be stored in the fridge for up to 24 hours.
- Prepare the Pastry: Defrost puff pastry according to package instructions. Cut each square diagonally into two triangles. Place 1 tbsp of filling on one side of a triangle, fold over, and seal the edges with a pastry crimper or fork. Repeat with the remaining pastry and filling.
- Bake: Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper. Arrange the pastry pockets on the tray and brush with beaten egg. If the pastry is too soft, chill it for 45-60 minutes before baking. Bake for 25-30 minutes until golden brown. Do not open the oven for the first 15 minutes.
- Freeze and Bake from Frozen: Arrange the unbaked pockets on a tray and freeze for 2-3 hours. Transfer to a freezer bag. When ready to bake, place them on a tray, brush with egg, and bake from frozen for 27-35 minutes. Do not open the oven for the first 15 minutes.
Recipe Tips
- Chill the Pastry Before Baking: If the puff pastry gets too soft, place it in the fridge for 45-60 minutes before baking. This helps it puff up properly and prevents it from becoming greasy.
- Do Not Overfill: Use only 1 tablespoon of filling per pocket. Too much filling can cause the pastry to break open while baking.
- Seal the Edges Well: Press the edges firmly with a fork or pastry crimper to prevent the filling from leaking out during baking.
- Bake from Frozen for Best Results: If making ahead, freeze the pockets and bake them straight from frozen. This helps the pastry stay flaky and crisp.
- Avoid Opening the Oven Early: Keep the oven door closed for at least the first 15 minutes to ensure the pastry rises properly and gets that golden, crispy texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover puff pastry chicken pockets cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: Place the cooled pastries in a single layer on a tray and freeze for 2-3 hours. Then, transfer them to a freezer-safe bag and store for up to 3 months. Bake from frozen at 190°C (375°F) for 27-35 minutes. No need to thaw before baking.
- Reheat: Preheat the oven to 180°C (350°F). Place the pockets on a baking tray and heat for 10-12 minutes until crispy and warm.
Nutrition Facts
Serving Size: 1 pocket (approximately 85g)
- Calories: 230
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 20mg
- Sodium: 300mg
- Potassium: 90mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 6g
Try More Puff Pastry Appetizers:
Puff Pastry Chicken Pockets
Description
This easy puff pastry chicken pockets recipe is a crispy, golden delight filled with a creamy, savoury chicken filling. Perfect for a quick snack, appetizer, or light meal, they come together with simple ingredients you already have! Make ahead and freeze for a fuss-free treat—bake straight from frozen for a warm, flaky bite anytime!
Ingredients
Instructions
- Roux: Heat a pan over medium heat. Melt the butter, then whisk in the flour, black pepper, and garlic powder. Cook for 75 seconds, stirring constantly, to remove the raw flour taste. Add 1 tsp mustard and whisk to combine.
- Make the Filling: While whisking, slowly pour in 180ml (¾ cup) milk. Let it simmer, then stir in the shredded chicken and salt. If the mixture is too thick, add the remaining milk while stirring. Cook for 1-2 minutes until thickened. Taste and adjust with more mustard, garlic powder, salt, or pepper if needed. Remove from heat and allow to cool. The filling can be stored in the fridge for up to 24 hours.
- Prepare the Pastry: Defrost puff pastry according to package instructions. Cut each square diagonally into two triangles. Place 1 tbsp of filling on one side of a triangle, fold over, and seal the edges with a pastry crimper or fork. Repeat with the remaining pastry and filling.
- Bake: Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper. Arrange the pastry pockets on the tray and brush with beaten egg. If the pastry is too soft, chill it for 45-60 minutes before baking. Bake for 25-30 minutes until golden brown. Do not open the oven for the first 15 minutes.
- Freeze and Bake from Frozen: Arrange the unbaked pockets on a tray and freeze for 2-3 hours. Transfer to a freezer bag. When ready to bake, place them on a tray, brush with egg, and bake from frozen for 27-35 minutes. Do not open the oven for the first 15 minutes.
Notes
- Chill the Pastry Before Baking: If the puff pastry gets too soft, place it in the fridge for 45-60 minutes before baking. This helps it puff up properly and prevents it from becoming greasy.
- Do Not Overfill: Use only 1 tablespoon of filling per pocket. Too much filling can cause the pastry to break open while baking.
- Seal the Edges Well: Press the edges firmly with a fork or pastry crimper to prevent the filling from leaking out during baking.
- Bake from Frozen for Best Results: If making ahead, freeze the pockets and bake them straight from frozen. This helps the pastry stay flaky and crisp.
- Avoid Opening the Oven Early: Keep the oven door closed for at least the first 15 minutes to ensure the pastry rises properly and gets that golden, crispy texture.
Puff Pastry Chicken Pockets