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homemade hot pockets with chicken, broccoli and cheese

Homemade Hot Pockets Recipe

About a Mom
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Ingredients
  

  • All-purpose flour for work surface
  • 2 sheets 1 package frozen puff pastry, thawed
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 3 cups chicken diced into small cubes
  • 2 cups grated Cheddar cheese
  • 1 cup broccoli cut into small pieces and cooked just until tender
  • 1/4 cup spicy mustard

Instructions
 

  • Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
  • Flour your work surface, so the puff pastry does not stick. Roll out your puff pastry until it measures 10 by 15 inches. Using a ruler, cut the rectangle into 2 (5 by 15-inch) rectangles. Then cut each rectangle into 5 (5 by 3-inch) rectangles. Repeat with the other sheet of pastry. Transfer the 20 rectangles onto your baking sheets and chill until they are cold.
  • Spread a small amount of spicy mustard onto the center of 10 of the rectangles. Add a small amount of chicken, broccoli, and shredded cheese onto each triangle. Be careful not to overfill.
  • Brush borders with egg wash and top with the remaining 10 rectangles. Use your fingers to gently press the edges together. Press the edge of a fork around border to completely seal pockets. Brush pockets with remaining egg wash and cut 3 - 4 (i-inch) slits into the top of each pocket.
  • Bake hot pockets, rotating once, until the tops are golden and the filling is bubbling, about 25-30 minutes. Cool on a wire rack before serving.
  • Recipe makes 10 homemade hot pockets.
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