Chicken and Broccoli Puff Pocket

 I realized the other day that I only had 3 chicken tenderloins in the freezer and usually it takes 6-8 to feed my family.  I was trying to decided how I could dupe them into thinking they had their full meal while only using half the meat.  Whenever I am in this predicament, I always land on something wrapped in bread, some kind of soup or gravy type meal.  I had been eyeing the puff pastry recipe and wanting to try it anyway.  And what's better than something wrapped in bread?  Something wrapped in puff pastry.
This turned out so well I will definately be making them again.  I don't know if they are an everyday type of meal since they are pretty high in fat, but they would be great for a dinner party and I think the small round ones would be perfect as an appetizer.  I guess you don't HAVE to make the puff pastry, they would probably still be delicious with store bought.  I can't be sure though. ;)

Chicken and Broccoli Puff Pocket
Ingredients:
1 recipe puff pastry
3 chicken tenderloins
1 lb broccoli
1 T olive oil
½ yellow onion, chopped finely
1 cup chicken broth or bullion and water
1 T white cooking wine
⅛ tsp marjoram
1 cup cheddar cheese
1 T milk

egg yolk
1 T milk


Directions:

Roll puff pastry into about a 24x10 inch rectangle, cut into desire shape.  

Place on cookie sheet and in refrigerator.

Preheat oven to 400.  Steam broccoli (add ½ cup water to to a saucepan with broccoli and a pinch of salt.  Boil water for about 10 minutes or until broccoli is tender).  Meanwhile, heat a skillet that can be covered later, with oil over med-high heat.  Add onion and cook about 5 minutes.  Add wine and turn heat up to high.  Cook until liquid is almost gone.  Add broth and chicken, turn heat to med-high and cover and cook until chicken is done.  Remove chicken, turn heat to high.  While liquid boils off, cut up chicken and broccoli and place in mixing bowl with cheese and milk, stir.  Once almost all liquid is boiled off, add onions and remaining liquid (1 T) to bowl and mix together until combined.  

Remove pastry from fridge.  Spoon filling onto dough.  

 

Brush the outside edge of the dough with water and press and seal with fingers.  Cut small holes in top to vent.  Combine egg yolk and milk in a bowl, brush over the top of the pastries.  

Bake for 20-25 minutes or until golden brown.

I wasn't sure if I should brush them with egg yolk and milk or not so I tried some with and some without.  Above photo is brushed with egg yolk and milk.  Lower photo is not, I think they are so much prettier brushed with the mixture than not.

I loved them so much, I couldn't stop taking pictures!

Not only would the round ones make great appetizers, but my kids loved them.

an Amanda original
Printer friendly version