Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound), finely diced
- 1 sheet of frozen puff pastry, thawed (about 8 oz)
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a little kick)
- Salt and freshly ground black pepper, to taste
- 1/2 cup finely diced red bell pepper
- 1 small shallot, finely minced
- 1 egg, beaten (for egg wash)
Substitution suggestions: If you can’t find puff pastry, phyllo dough could work, though the texture will be a bit different. For the herbs, feel free to swap cilantro with more parsley if you’re not a fan. And if you want a dairy twist, adding a little crumbled feta inside the pockets is a delicious option.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. I always like to prep my baking station first—it helps me stay organized, especially when the kids are buzzing around.
- In a medium bowl, combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, oregano, red pepper flakes (if using), salt, and pepper. Stir well to create your chimichurri sauce. This step takes me back to my grandmother’s kitchen, where stirring a sauce was part meditation, part magic.
- Add the diced chicken, red bell pepper, and shallot to the chimichurri. Toss until everything is evenly coated. Let it marinate for 10-15 minutes if you have the time; it really helps infuse the flavors.
- Roll out the puff pastry sheet on a lightly floured surface. Cut it into 6 equal squares (about 4 inches each). This is one of my favorite parts—working with puff pastry feels a bit like crafting, and it’s such a thrill when it puffs up in the oven.
- Place a generous spoonful of the chimichurri chicken mixture in the center of each square. Be careful not to overfill, or the pockets might leak during baking.
- Fold each square over to form a triangle or rectangle, depending on your cut. Press the edges firmly with a fork to seal the pockets. For extra security against leaks, you can lightly brush the edges with water before pressing.
- Brush the tops with beaten egg to give them a beautiful golden shine once baked. This little step always makes me feel like I’m putting the finishing touches on a masterpiece.
- Place the pockets on the prepared baking sheet and bake for 20-25 minutes, or until the pastry is puffed and golden brown and the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Remove from the oven and let cool slightly before serving. I always find that letting them rest makes the flavors settle and keeps little mouths from getting burned!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International