Cheesy Chicken and Broccoli Puffs
Cheesy Chicken and Broccoli Puffs for the dinner win! Made with Mt Barkers fully cooked and ready to eat diced chicken and puff pastry, these puffs are delightfully easy to make and are a cheesy favourite with the family!
Ingredients:
• 1 Tbls olive oil or butter
• ¼ small onion, chopped
• 250g Fully Cooked and Ready to eat diced chicken
• ¾ cup chopped broccoli
• 8 mushrooms, sliced
• 2 sheets of puff pastry, thawed
• 1 cup shredded cheese
1.Preheat oven to 200 degrees.
2.Saute onion in olive oil for 3-5 minutes or until translucent.
3.Add mushrooms and continue sautéing for 2-3 additional minutes.
4.Add broccoli and chicken and continue cooking for 2 more minutes. Set aside.
5.Line a large baking sheet with parchment paper.
6.Carefully unfold thawed puff pastry and cut into four squares.
7.Roll each square out slightly to make a rectangle.
8.Repeat with second puff pastry.
9.Divide filling equally among puff pastry rectangles.
10.Top with shredded cheese.
11.Fold the sides over to close making sure to pinch the edges close.
12.Bake for 20 minutes or until puffs are golden brown.
13.Cool for 2-3 minutes before serving.
2.Saute onion in olive oil for 3-5 minutes or until translucent.
3.Add mushrooms and continue sautéing for 2-3 additional minutes.
4.Add broccoli and chicken and continue cooking for 2 more minutes. Set aside.
5.Line a large baking sheet with parchment paper.
6.Carefully unfold thawed puff pastry and cut into four squares.
7.Roll each square out slightly to make a rectangle.
8.Repeat with second puff pastry.
9.Divide filling equally among puff pastry rectangles.
10.Top with shredded cheese.
11.Fold the sides over to close making sure to pinch the edges close.
12.Bake for 20 minutes or until puffs are golden brown.
13.Cool for 2-3 minutes before serving.
