Buffalo Chicken Puff Pastry Pockets Recipe
These Buffalo Chicken Puff Pastry Pockets are a delicious and easy-to-make appetizer or snack. Filled with a creamy buffalo chicken mixture, wrapped in flaky puff pastry, and topped with melted mozzarella cheese, they offer a perfect balance of spicy, tangy, and cheesy flavors. Ready in just 35 minutes, they're great for parties or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Buffalo Chicken Filling
- 8 ounces cream cheese, softened
- ½ cup blue cheese dressing
- ½ cup buffalo sauce (such as Frank's Red Hot Buffalo Wings Sauce)
- ½ cup shredded Monterrey jack or Colby jack cheese
- 2 cups cooked chicken breasts, shredded
- ½ cup diced celery (optional)
Puff Pastry & Topping
- 2 packages puff pastry dough (such as Jus-Roll Puff Pastry)
- ½ cup shredded mozzarella cheese
- 1 egg
- 2 tablespoons water
Instructions
- Prepare filling: In a medium bowl, combine softened cream cheese, blue cheese dressing, buffalo sauce, shredded chicken, and Monterrey jack cheese. Mix well until fully incorporated.
- Unroll pastry: Place puff pastry sheets on a large ungreased cookie sheet, leaving them on the parchment paper as they come.
- Cut squares: Using a pizza cutter or sharp knife, cut each puff pastry sheet into 8 equal squares.
- Add filling: Spoon about 1 tablespoon of the buffalo chicken mixture to the center of each puff pastry square.
- Fold and seal: Fold each square diagonally to form a triangle. Press edges gently with fingers to seal.
- Crimp edges: Use a fork to crimp the edges of each triangle, ensuring they are fully sealed.
- Prepare egg wash: In a small bowl, beat together 1 egg and 2 tablespoons of water.
- Brush tops: Lightly brush the tops of the puff pastry triangles with the egg wash for a golden finish.
- Add cheese topping: Sprinkle shredded mozzarella cheese evenly on top of each pocket.
- Bake: Bake in a preheated oven at 400°F (204°C) for about 20 minutes or until the puff pastry is golden brown and puffed. Serve warm.
Notes
- Celery is optional but adds a nice crunch to the filling.
- Use cooked chicken breasts that are shredded for best texture.
- If puff pastry dough is frozen, thaw completely before use.
- For extra spice, add more buffalo sauce to the filling or serve with extra wing sauce on the side.
- Ensure the pockets are sealed well to avoid leakage during baking.