Creamy Cajun Chicken Puff Pastry Pockets
There is something so good about a warm, golden puff pastry pocket filled with creamy, cheesy chicken! These Creamy Cajun Chicken Puff Pastry Pockets are crispy and flaky on the outside, with a deliciously creamy Cajun-spiced chicken filling tucked inside.
I love how easy these are to put together. The chicken is cooked with Cajun seasoning, paprika and garlic, with a little red pepper for colour and crunch. Cream cheese makes the filling lovely and creamy, while the grated cheese melts right through everything. A little spring onion at the end adds just the right amount of freshness.
These are perfect when you want something a little different for lunch or dinner, but they also make a great snack when you have friends or family over. You can prepare the filling ahead of time too, then simply fill the pastry and bake when you're ready to serve.
Preparation Time 20 minutes
Cook Time 25 minutes
Serves 4
Ingredients
1 sheet puff pastry
250 g chicken breast- cut into small cubes
1 tablespoon oil
1 teaspoon Cajun seasoning
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon salt
½ small red pepper- finely diced
2 tablespoons cream cheese
½ cup grated mozzarella or cheddar cheese
1 tablespoon chopped spring onions
1 egg- beaten
Instructions
Heat the oil in a frying pan over medium-high heat. Add the chicken, Cajun seasoning, paprika, garlic powder, black pepper and salt. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through.
Add the finely diced red pepper and cook for another 2 minutes, until it has softened slightly.
Remove the pan from the heat. Stir in the cream cheese, grated cheese and chopped spring onions until everything is well combined. Set the filling aside and allow it to cool completely.
Preheat the oven to 200°C and line a baking tray with baking paper.
Cut the puff pastry into 8 rectangles. Spoon some of the cooled chicken filling onto one half of each rectangle, making sure you leave a small border around the edges.
Fold the pastry over the filling to create a pocket. Press the edges together, then seal them with a fork.
Place the pastry pockets onto the prepared baking tray. Brush the tops with the beaten egg and make a small slit in the top of each pocket to allow the steam to escape.
Bake for 18-22 minutes, or until the pastry has puffed up and is beautifully golden.
Allow them to cool for a few minutes before serving. They're especially good served warm while the filling is still creamy and cheesy inside.
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