The other day, I decided to try a recipe I found in our local Something Extra magazine, Broccoli, Chicken and Cheese Puffs. It wasn’t half bad, but I would make it a little different the next time, just because of what my family prefers. If you are looking for a perfect sandwich puff, this is a good guideline to follow!
First the recipe as written in the magazine:
Broccoli, Chicken and Cheese Sandwich Puffs
Suggestion: Serve with Broccoli and Cheese Soup
Prep: 10 minutes Cook: 20 minutes Serves: 4
1 sheet puff pastry, thawed1/2 cup shredded rotisserie chicken
1/2 cup chopped broccoli florets
1/2 cup shredded sharp Cheddar cheese
3 tablespoons chopped cocktail onions
- Preheat oven to 400ºF and line a baking sheet with parchment paper.
- Unfold pastry and cut into 4 equal squares. Roll out to make slightly larger and rectangular in shape.
- Top with equal amounts of remaining ingredients and fold over sides to enclose; pinch edges to seal in ingredients. Bake for 20 minutes.
Nutrition per serving: 348 calories, 13 g protein, 22 g total fat, 22 g carbohydrate, 0 g fiber, 2 g sugar, 28 mg cholesterol, 375 mg sodium, 9 points.
Now, what I did is first of all we left out the onions. Instead I seasoned the chicken with Tony Chachere’s and some garlic salt (our go to spices in a pinch!) I also folded mine like dumplings instead of a hot pocket. If you are eating this for lunch, one per person is plenty, for a larger meal, plan on two with some light soup. I think I will make this again, but instead I will make it beef and blue cheese with horseradish on mine and the hubby’s and leave it just beef with a little cheese on the toddler’s. She was not fond of these puffs and just picked out the chicken the first time. She occasionally eats broccoli, so it might have been just the pastry that threw her off!