Homemade Hot Pockets with Chicken, Broccoli and Cheese
Hot Pockets of the frozen variety have always been a big hit in our house. They are super convenient. After all, who doesn't like bread filled with hot gooey goodness? I took the risk of trying to freshen up this household favorite by making some homemade hot pockets with chicken, broccoli and cheese. What was the result?
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.
Nutrition
Calories: 1035kcalCarbohydrates: 39gProtein: 13gFat: 91gSaturated Fat: 30gSodium: 624mgFiber: 2g
Tried this recipe?Let us know how it was!