Gourmet Chicken and Ham Pastry Pockets
Indulge in these delightful Gourmet Chicken and Ham Pastry Pockets, where succulent chicken breasts are enveloped in a buttery, flaky puff pastry shell. This hearty recipe is perfect for any occasion, from casual family dinners to festive gatherings. Each pastry is layered with savory Dijon mustard, tender ham, and rich Swiss cheese, providing an exquisite blend of flavors and textures in every bite. For an added touch of elegance, consider sautéing fresh mushrooms until golden brown and placing them on top of the chicken before sealing the pastry. This dish serves four, making it an excellent choice for sharing—but feel free to double the ingredients for a crowd-pleasing feast!
N/A
Servings
364
Calories
11
Ingredients
Ingredients
butter
2 tablespoons (melted)
olive oil
2 tablespoons (for cooking)
chicken breasts
4 (boneless and skinless)
seasoning salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
puff pastry
1 sheet (thawed and rolled out)
egg
1 (for egg wash)
cold water
1 tablespoon (for egg wash)
Dijon mustard
8 teaspoons (to spread)
cooked ham
4 slices (thinly sliced)
Swiss cheese
4 slices (can use 2 slices per pastry)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Lightly grease an 11 x 7-inch baking dish (or a 13 x 9-inch for 8 pastries).
3
In a large skillet, melt the butter with olive oil over medium heat.
4
Season the chicken breasts with seasoning salt and black pepper. Add them to the skillet and cook until they are nicely browned on both sides, about 8 minutes per side. Once browned, transfer them to the refrigerator for 20 minutes to cool.
5
While the chicken cools, unfold the puff pastry and let it thaw at room temperature for about 30 minutes. Roll out the pastry to a 14-inch square on a lightly floured surface.
6
Cut the rolled-out pastry into four 7-inch squares.
7
Spread approximately 2 teaspoons of Dijon mustard on the bottom of each pastry square. Layer each square with one piece of ham and one or two slices of Swiss cheese.
8
Place a cooled chicken breast over the cheese. If desired, add sautéed mushrooms on top.
9
In a smaller bowl, whisk together the egg and cold water to create an egg wash. Brush the edges of the pastry squares with this egg mixture.
10
Fold the corners of each pastry square to the center over the chicken to create a pocket. Press the edges together firmly to seal the pastry.
11
Place each filled pocket seam-side down in the prepared baking dish. Brush the tops with any remaining egg wash.
12
Bake in the preheated oven for approximately 25 minutes, or until the pastry is golden brown and puffed.
13
Allow to cool slightly before serving. Enjoy your Gourmet Chicken and Ham Pastry Pockets!
Nutrition Information
25g
Fat
12g
Carbs
33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is the Gourmet Chicken and Ham Pastry Pockets.
How many calories are in each serving?
There are 364 calories per serving.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How much protein is in one pastry pocket?
Each pocket contains 33g of protein.
What type of pastry is used in this recipe?
This recipe uses puff pastry.
How long should the chicken cook in the skillet?
The chicken should be cooked for about 8 minutes per side until nicely browned.
How long should the chicken cool before assembly?
Transfer the browned chicken to the refrigerator for 20 minutes to cool.
How much fat is in a serving?
There are 25g of fat per serving.
What kind of cheese is recommended?
Swiss cheese is used in this recipe.
What type of mustard is used?
Dijon mustard is used to spread on the pastry.
How many servings does this recipe make?
This recipe serves four people.
How do you prepare the egg wash?
Whisk together one egg and one tablespoon of cold water.
Can I add mushrooms to this dish?
Yes, you can add sautéed mushrooms on top of the chicken before sealing the pastry.
How long do the pastry pockets need to bake?
Bake for approximately 25 minutes until golden brown and puffed.
What size should the puff pastry be rolled into?
Roll the pastry out to a 14-inch square on a lightly floured surface.
How many squares should the rolled pastry be cut into?
Cut the pastry into four 7-inch squares.
What seasoning is used for the chicken?
The chicken is seasoned with seasoning salt and black pepper to taste.
How many grams of carbohydrates are in a serving?
There are 12g of carbohydrates per serving.
Should the baking dish be greased?
Yes, you should lightly grease an 11 x 7-inch baking dish.
How much ham is used per pastry?
One piece of thinly sliced cooked ham is layered into each pastry.
What is the purpose of the egg wash on the edges?
It is used to brush the edges so they can be pressed together firmly to seal the pocket.
How long should the puff pastry thaw?
The puff pastry should thaw at room temperature for about 30 minutes.
How do you place the pockets in the baking dish?
Place each filled pocket seam-side down in the dish.
What size dish is needed for 8 pastries?
A 13 x 9-inch baking dish is recommended for 8 pastries.
How much butter and oil are needed for the skillet?
2 tablespoons of butter and 2 tablespoons of olive oil are used.
Can I use more than one slice of cheese?
Yes, you can use 1 or 2 slices of Swiss cheese per pastry.
Is this recipe considered easy?
Yes, it is tagged as an easy dinner and comfort food.
What is the total ingredient count?
There are 11 ingredients in total.
How much Dijon mustard goes on each square?
Approximately 2 teaspoons are spread on the bottom of each square.
What should the pastry look like when it is finished?
The pastry should be golden brown and puffed.