Handheld Dinner Pockets {Recipe: Southwestern Chicken in Puff Pastry}

Eating food with your hands is something that everyone enjoys once in awhile right?  I know kids really love foods that they don't have to worry about scooping up with a fork or spoon... so, when I can I try to make something that might be a bit more fun to eat.

Puff pastry lends itself to a lot of creativity.  You can use it as a base or crust for various tarts and "pizzas", but I like to use it to make handheld dinner pockets.  I've made Spinach and Sausage Puffs, which have been part of my regular go-to quick weeknight meals for awhile, but this time I wanted to try something a little different.

My initial plan had been to make my usual Southwestern chicken wraps, but I was actually out of flour tortillas... and, with this being such an easy meal I didn't want to totally change my plans at the last minute to something that would take longer to make.

A simple combination of red onion, green and red bell peppers sautéed with bite-sized pieces of chicken that works well no matter what seasoning you opt for, but my mind was set on Southwestern flavors.


Nothing like the taste of a fajita inside of flakey puff pastry!  Some shredded cheese topped it off nicely and once I had the triangles sealed up and in the oven, my mouth was watering!


You've got to be patient and let these beauties cool down a little before digging in though as the filling does get very hot while it's baking.  It'll be worth the wait, I promise you!

Southwestern Chicken in Puff Pastry

Recipe by Patsyk Original
  • 1/2 pound boneless, skinless chicken breast - cut into bite-size pieces
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 medium red onion, vertically sliced
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • 1 package puff pastry (should have 2 sheets of dough), defrosted
  • 3/4 cup shredded sharp cheddar cheese
Cooking Directions
  1. Preheat oven to 425 degrees. Prepare a large baking sheet with parchment paper and set aside.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add chicken and cook until fully cooked, about 4 minutes or so.
  3. Add the vegetables and allow to cook until softened, about 3-4 minutes.
  4. Add the taco seasoning, and stir to combine; allow to cook an additional 2-3 minutes.
  5. Place one sheet of puff pastry dough on a cutting board, and cut into 4 squares.
  6. Add about 1-2 tablespoons of the chicken mixture to the center and about 1 tablespoon of the cheese. Fold over and use a fork to seal the edges into a triangle shape. Place on the prepared baking sheet. Repeat with remaining puff pastry dough.
  7. Bake for about 20-23 minutes, until lightly browned and the pastry has "puffed" up.

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 Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.


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