Buffalo Chicken Puff Pastry Pocket Easiest Recipe Ever 

After a sweltering week in Calgary, I'm delighted it's cooling down. I detest cold and adore summer, so I never thought I would moan about the heat.  

– 2 small chicken breast – 1/4 cup blue cheese  – 1/2 cup cheddar cheese – 2 tablespoon hot sauce  – 1/4 teaspoon salt – 1/4 teaspoon pepper – 2 tablespoon all-purpose flour – 2 sheets puff pastry – 1 egg


Adjust oven temperature to 400 F. Use a silpat or parchment paper to line a baking sheet.  


Combine the shredded chicken, blue and cheddar cheeses, spicy sauce, salt, and pepper in a big bowl.  


After dusting your work surface with flour, spread out each puff pastry sheet to create a about 15 by 8-inch rectangle.  


Cut 6 equal rectangles from each sheet. Add a few teaspoons of chicken mixture to each rectangle and fork-seal the edges.   


Repeat with leftover chicken and puff pastry. Brush egg wash on each puff pastry on the baking sheet.  


Baking for 20 minutes or until golden brown, checking in the last 5 minutes to avoid burning. Served plain or with buffalo dip.  


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