That's What She Fed: Buffalo Chicken Pockets

Buffalo Chicken Pockets

TWSF is on a budget. We always *try really hard* to watch what we spend, but let's face it, DC is not exactly the best place to do so. But this time it's real. We are working our way through our cabinets, making random combinations of food to cut down on trips to the grocery store. Why you may ask? Well, we are going to Europe.

That's right. Europe. Chuck's first trip across the Atlantic and my first return to one of my favorite countries in the world, Belgium. We'll get more into the details of the trip when we actually go on it, but the tickets are booked and we have halted our spending in anticipation of all the wonderful food, beverages, and Euro clothes we plan on buying.

We found an excess of puff pastry in the freezer and chicken breast. After a brief assessment of our condiments, we settled on buffalo sauce. With our resourceful powers combined we bring you hot pockets, buffalo-style.

Note: This would have also made a wonderful calzone by substituting puff pastry with pizza dough.

Buffalo Chicken Pockets
Makes 4 pockets

Ingredients
2 chicken breasts
Olive oil
Salt and pepper
1 package puff pastry
1/4 cup buffalo sauce
2 tablespoons butter
1 egg

1. Preheat oven to 350 degrees F. Drizzle a saute pan with olive oil over medium-high heat. Season chicken breasts with salt and pepper, and cook on both sides until chicken is cooked through.

2. Remove chicken from pan and shred it using two forks as you would with pulled pork.

3. In a small sauce pan heat butter, buffalo sauce, and shredded chicken and stir until the butter is incorporated.

4. Lay puff pastry on a flat surface and cut into three equal pieces.

5. Place a heaping spoonful of buffalo chicken and a tablespoon of shredded cheese on one side of a puff pastry. Fold the puff pastry in half, and seal all edges with a fork.