Creamy chicken pastel: American Hot Pockets Recipe with Vegetables

O which usually takes you to airfryer for lunch on days when you have little time? Like frozen as rissols, nuggets or Cordon Bleu hot pockets are the popular version of practical frozen for everyday life in the United States.

Have these meat pastries in the freezer can be the salvation for the work lunch or to take to the beach.

therefore, if you intend to test this recipe by chef Chungah Rhee, from the culinary blog Damn Delicious, do in a higher amount to be able to store in the freezer. Take note of what you'll need.

Homemade Hot Pockets Recipe

Ingredients

2 mugs of broccoli
1 roast chicken or leftovers
1 mug of grated cheddar cheese
1⁄2 cup of cooking cream or a natural yogurt
2 tablespoons of mayonnaise
1⁄4 teaspoon garlic powder
Salt and pepper to taste
Pasta

Method of preparation

1 . Preheat the oven to 190 degrees Celsius. Line a baking dish with vegetal paper or a silicone mat to bake and book.

2 . Place the broccoli in a steam cooker or dripper on a pot with boiling water. Cover and steam for 5 minutes, or until they are fully cooked and in a vibrant green color. Reserve.

3 . In a large bowl, mix the chicken, cheese, cream, mayonnaise and garlic powder. Then season with salt and pepper to taste.

4 . Separate the leafy mass into 8 rectangles, each with 2 triangles. Press each rectangle to form a 15 x 10 cm rectangle.

5 . Cover the upper half of each rectangle with the chicken and broccoli mixture. Fold the dough from above over the filling by pressing the edges to seal.

6 . Place the baking pan prepared and bake until it looks golden for about 12 to 13 minutes. Help yourself immediately and enjoy yourself!

7 . Then, if you want to store some pastries, let them cool, cover each pastel individually with adherent film and may freeze for up to 1 month. To reheat, simply take 2 to 3 minutes to the microwave, airfryer or oven at 190 °C for 15 to 20 minutes.