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
- 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
- Preheat oven to 425 degrees. Prepare a large baking sheet with parchment paper and set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken and cook until fully cooked, about 4 minutes or so.
- Add the vegetables and allow to cook until softened, about 3-4 minutes.
- Add the taco seasoning, and stir to combine; allow to cook an additional 2-3 minutes.
- Place one sheet of puff pastry dough on a cutting board, and cut into 4 squares.
- 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.
- Bake for about 20-23 minutes, until lightly browned and the pastry has "puffed" up.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.