Chicken Salsa Pockets
Chicken Salsa Pockets are a lot of fun to make. First rolling out your thawed dough on a floured counter you roll them flat. I do this to get more pockets out of a single container of pastry puff dough. After you mix all the ingredients together place a medium sized spoon full of the mix into the center of the pastry puff square you cut. Make sure you don’t over stuff the puffs as they will explode while baking and leak all the delicious goodness inside out.
The fun part of the Chicken Salsa Pockets is the actual assembly of the pocket. Placing the top cover over the bottom you need to squish the edges together with your fingers. To take it a step further in holding together while it bakes take a fork and along the edges smash it down so it creates little ridges in the dough. This helps to incorporate the top and bottom sheet of dough so you get a pocket that holds everything together while baking.
In order to keep the Chicken Salsa Pockets from expanding too much and opening up
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