I rolled out a sheet of puff pastry, cut it into four squares, put a scoop of braid filling in the middle, and folded the corners down and rolled it over in a "rustic" (aka messy) fashion. Bake at 400 degrees for about 20 minutes and voila! Chicken pocket.
Wednesday, March 12, 2008
More braid
Following up on the chicken braid original and experiments, I decided to reinvent the braid using leftover puff pastry and braid filling. Behold the chicken pocket!
I rolled out a sheet of puff pastry, cut it into four squares, put a scoop of braid filling in the middle, and folded the corners down and rolled it over in a "rustic" (aka messy) fashion. Bake at 400 degrees for about 20 minutes and voila! Chicken pocket.
I rolled out a sheet of puff pastry, cut it into four squares, put a scoop of braid filling in the middle, and folded the corners down and rolled it over in a "rustic" (aka messy) fashion. Bake at 400 degrees for about 20 minutes and voila! Chicken pocket.
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1 comment:
Those look really really yummy!
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