Phyllo Chicken Pockets Recipe

Phyllo Chicken Pockets Recipe


3/4 lb Frozen puff pastry
1 medium sweet onion
2 tablespoons butter
1 1/2 cups cooked chicken breast
4 tablespoons chopped parsley
1/4 heavy cream
pinch of salt and pepper
4 slices prosciutto cut in to pieces
1 egg yolk

Thaw pastry. Preheat oven to 400 degrees.

Peel and chop onion and fry in the butter till transparent.
Chop Chicken. Put chopped chicken into a bowl with the parsley and fried onion. Lightly beat the cream, then stir into the chicken with seasoning.
Roll out the dough on lightly floured surface. Cut out six 5 inch squares. divide prosciutto and put equal amounts in center of each square. Top with Chicken mixture. Dampen dough edges with cold water. Fold corners to center to cover the filling, leave a small whole in the top. You can also leave as squares following the directions above just cover and pinch squares to hold mixture together and make small slits for air to escape. Beat the egg yolk; brush each pocket with the egg yolk. Bake for 25 minutes or until well risen and golden brown. Serve with steamed veggies:

*Add fresh cooked mushroom also to the chicken mixture if desired:

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