Chicken, Broccoli & Cream Cheese Puffs
Layers of buttery, flaky, melt-in-your-mouth pastry wrapped around a decadent chicken, broccoli and cream cheese filling that is crusted with Parmesan cheese and topped with a white cheddar gravy.
INGREDIENTS:
8 ounces light cream cheese, softened
1/3 cup sour cream
1/4 cup diced red onion
2 + 1/2 cups cooked, cubed chicken
2 cups cooked, chopped broccoli florets
1 teaspoon coarse salt
1/4 teaspoon black pepper
1 package (17.3 ounces) puff pastry (2 sheets), defrosted (like Pepperidge Farm )
1 egg, beaten with 1 teaspoon water
Parmesan cheese, for sprinkling on top
Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup chicken broth
1 + 1/2 cups shredded sharp cheddar cheese
INSTRUCTIONS:
- In a large bowl mix the cream cheese and sour cream together. Mix in the onion, chicken, broccoli, salt and pepper.
- Spread the puff pastry out on a lightly floured surface. Cut each sheet into 4 squares. Working one at a time heap 1/4 of the chicken mixture onto 4 of the squares leaving a 1-inch border around the edges.
- Brush the border with the beaten egg and top each one with a pastry square, stretching it out slightly to fit over the filling. Press the edges together well with your hands to seal then repeat with a fork all the way around.
- Lightly brush them all over with the egg then sprinkle with fresh grated parmesan cheese.
- Place them on a large, parchment lined baking sheet and refrigerate 20 minutes.
- Preheat oven to 400 degrees F. Bake 20 - 22 minutes until golden brown all over.
Meanwhile make the sauce:
- In a medium saucepan melt the butter over medium-low heat and stir in the butter, cook one minute then whisk in the broth. Turn heat up to medium-high and bring to simmer, cook 2 minutes. Mix in the cheese and stir until melted. Remove from heat.
- Let them set five minutes before serving. Cut each one in half and serve with a few ladles of cheese.
Notes:
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
