Chicken Broccoli Cheddar Pockets
1 sheet puff pastry
¼ cup alfredo sauce (70 g)
1 cup broccoli (150 g), steamed, chopped
1 cup shredded chicken (125 g)
½ cup shredded cheddar cheese (50 g)
1 egg, for egg wash
How to Make It
Preheat oven to 400°F (200°C).
Cut the puff pastry into six rectangles and place on a nonstick baking tray.
On one rectangle, spread 1 tablespoon of alfredo. Top with steamed broccoli, shredded chicken, and cheddar.
Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
Brush with egg wash.
Bake for 15-20 minutes or until the pastry is flaky and golden.
Dry Measuring Cups
Liquid Measuring Cup
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