Buffalo Chicken Hot Pocket
Serves 1
Directions
- 1Place the chicken thighs on a baking sheet.
- 2Season the chicken thighs with olive oil and paprika.
- 3In a bowl, add 1 egg and 3/4 cup of olive oil.
- 4Add some salt to the bowl.
- 5Add some lemon juice to the bowl.
- 6Mix with an immersion blender to make mayonnaise.
- 7Chop parsley and dill.
- 8Add garlic powder, sour cream, and chopped parsley and dill to the mayonnaise and mix.
- 9Transfer the chicken thighs to a stand mixer.
- 10Shred the chicken thighs in the stand mixer.
- 11Add buffalo sauce and green onion to the shredded chicken and mix.
- 12Spread puff pastry on a baking paper.
- 13Add the ranch and blue cheese crumbles to the puff pastry.
- 14Add the buffalo chicken mixture to the puff pastry.
- 15Top with mozzarella cheese.
- 16Fold the puff pastry over the filling.
- 17Seal the edges of the puff pastry with a pastry wheel.
- 18Brush the top of the puff pastry with egg wash.
- 19Make a few cuts on top of the puff pastry.
- 20Bake in the oven until golden brown.
Ingredients
- puff pastry
- chicken thighs
- olive oil
- paprika
- 1 egg
- 0.75 cup olive oil
- salt
- 0.5 lemon
- parsley
- dill
- garlic powder
- sour cream
- buffalo sauce
- green onion
- blue cheese crumble
- mozzarella
Equipment
baking sheetbowlimmersion blenderknifewhiskstand mixertongsbaking paperpastry wheelbrushoven
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