Sourdough Chicken Broccoli Hot Pockets
An amazingly delicious and nutritious snack for convenience that can easily anchor an entire meal! chicken, broccoli, cheese and a delectable pastry crust come together to turn your childhood favorite into a meal time staple.
Equipment
- 1 sheet pan lined with parchment
- 1 pastry brush
- 1 Rolling Pin
- 1 knife/pizza cutter
Ingredients
Sourdough Pie Crust
- 2 Cup flour
- 1 tsp salt
- 1/4 Cup coconut sugar
- 1 Cup cold butter, cubed or grated
- 1 Cup sourdough starter
Hot Pocket Filling
- 1 Cup shredded chicken
- 1 Cup cooked, mashed broccoli
- 1 Cup grated sharp cheddar cheese
- 1/2 Cup sour cream
- 1 tsp salt, pepper, garlic powder, favorite herbs
Egg Wash
- 1 egg
- 1-2 tsp water
Instructions
Make the sourdough pie crust
- Whisk together flour, salt and sugar.
- Cut in the butter until well incorporated with flour. I prefer to cut the butter until it is smaller than pea size, but you can follow the traditional recommendation to make the butter pea sized.
- Stir in the starter until the dough comes together. Knead 5-10 times to form a ball. If there is still dry flour, add cold water 1 tsp at a time until all flour is kneaded into dough ball.
- Cover with plastic wrap or a wet tea towel. Leave to ferment on the counter. We leave our overnight, but you could also leave this in the fridge for several days.
Make the filling
- In a large mixing bowl, combine all filling ingredients welll.
Roll our pastry dough
- Lightly flour your work surface. Cut your pastry dough in half. Roll one half out into a large rectangle. Trim the edges to create flat sides.
- Cut the large rectangle into 4 long, skinny rectangles. Each pastry should measure about 4" x 8" .
- Add 2-4 Tbs of filling to each rectangle of dough.
- Brush edges with egg wash, then fold the empty side over the filling. Align all edges and crimp with a fork.
- Repeat on other half of pastry dough.
Bake the hot pockets
- Place all of your hot pockets on a parchment lined baking sheet. Brush the tops with egg wash. Bake at 350℉ for about 25 minutes or until the pastry is puffed and golden brown.
Tried this recipe?Let us know how it was!
