Puff Pastry Chicken Peach Pockets
Flaky puff pastry filled with seasoned chicken, fresh peach slices, red onion, and cheddar, folded into neat envelopes and baked until golden. A perfect sweet-and-savory lunch.
Equipment
- 1 | Baking sheet |
- 1 | Parchment paper |
- 1 | Fork | for crimping
- 1 | Pastry brush |
Ingredients
- 1 | sheet | puff pastry | thawed
- 1 | cup | diced chicken | seasoned
- 1 | | fresh peach | sliced
- 1/4 | | red onion | sliced
- 4 | slices | cheddar cheese |
- 1 | | egg | beaten
- 1 | tablespoon | sesame seeds |
- 1 | | salt and pepper | to taste
Instructions
- Cut thawed puff pastry into equal squares.
- Season diced chicken with salt and pepper.
- Layer chicken, peach slices, red onion, and cheddar on each square.
- Fold corners over the filling to form an envelope shape.
- Crimp the edges firmly with a fork to seal.
- Brush the tops with beaten egg.
- Sprinkle with sesame seeds.
- Bake at 400°F until golden, puffed, and flaky.
- Tip: Keep the pastry cold until baking for the best rise and flakiness.
Notes
Assemble pockets ahead and refrigerate until ready to bake.
Freeze unbaked pockets for up to one month; bake from frozen.
Cool slightly before serving so the cheese sets.
Store leftovers in the refrigerator and reheat in the oven.
Freeze unbaked pockets for up to one month; bake from frozen.
Cool slightly before serving so the cheese sets.
Store leftovers in the refrigerator and reheat in the oven.