No, we haven't resorted to blogging about processed, frozen, microwaved food. But I guess you would say those were our inspiration for this dish.
We loved the flaky crispness of the puff pastry with the creamy, cheesy center. These aren't anything fancy but really some darn good comfort food. If you've got leftover cooked chicken these come together in just minutes. Matt is already listing the different fillings he wants to try; chicken curry, meatballs & sauce, & on & on. Now that I think of it, when we have leftovers from other meals like that this will be the perfect use for them. Next time we'll make at least a double batch & freezer them for when we want a hot lunch or quick dinner.
Cheesy Chicken & Broccoli Hot Pockets
1 sheet puff pastry, thawed
3/4 c broccoli florets, cut into small pieces
1/2 T unsalted butter
1 T all-purpose flour
3/4 c half & half
2 oz white cheddar, grated
big pinch of dried mustard
1/2 t fresh thyme leaves chopped (or 1/4 t dried)
salt & pepper
1/2 c cooked chicken, chopped
1 well beaten egg
Preheat oven to 400 F.
Blanch the broccoli in boiling water for 1 minute. Drain & set aside.
In a small saucepan, melt the butter over medium heat. Stir in the flour. Cook the flour while stirring for 1 minute. Slowly whisk in the half & half. Cook while stirring until thick & bubbly. Turn the heat to low & whisk in the cheese. Once the cheese is melted in, stir in the mustard & thyme. Season with salt & pepper. Stir the broccoli & chicken into the sauce.
Using a rolling pin, roll the puff pastry dough out to make it into a little bigger rectangle. Cut into 4 rectangles. Brush a little beaten egg onto two sides of each triangle. Put 1/4 of the sauce into the middle of each rectangle. Fold over to make a triangle & press the edges together to seal (you may need to stretch the dough a little). Place on a baking sheet, I used a silicone pad on mine. Brush each turnover with beaten egg. Use a sharp knife to poke 2 slits in the top of each.
Bake for 15 minutes. Turn the heat down to 350 F and bake another 10 - 15 minutes until golden brown. Let cool a few minutes before serving as the filling will be really hot.
Makes 4 turnovers. (We each ate 2 as our dinner)