My Chicken & Dressing pockets are a take on an actual sandwich that I had back in the 80’s. The building that I worked in also housed a deli, The Sandwich Chef. This deli was just like any other, except, they made an “odd” sandwich with cornbread dressing, chicken, and cranberry sauce on toasted bread. They served it year round, not just during the holidays. After trying it, I could see why it was so popular.
Yesterday, having dressing, chicken & fresh cranberry sauce on hand, I decided to re-create the sandwich. My exception is that I had some extra puff pastry on hand, so I decided to make them as pockets/turnovers. Since the original sandwich was put together with cold cranberry sauce, I used the cranberry sauce on the side.
P.S. I’m making this my last puff pastry dish for the year. I’ve been eating way too much!
|Cut puff pastry into squares and spread with mustard|
|Add cornbread dressing to each square|
|Top with chicken|
|Fold over, seal edges with fork tines, brush with egg wash|
Chicken & Dressing Pockets
1 cup, cooked cornbread dressing
1 cup, cooked, shredded chicken
1 sheet puff pastry, thawed
1 tablespoon all-purpose flour
1 whole egg
2 tablespoons half & half
1 tablespoon mustard
1/4 cup cranberry sauce
Preheat oven to 400 degrees. Use flour to lightly dust both sides of puff pastry. Roll out to 10 x 10 square (most purchased puff pastry dough sheets measure 9 x 9). Make 2 crosswise cuts to have four, 5 x 5 squares. In a small bowl, beat egg and half & half until well blended. Using a pastry brush(or back of a spoon), apply a small amount of the egg mixture to the pastry squares. Spread mustard on each square. At the center of each pastry square, place ¼ of the dressing. Top dressing with 1/4 of the chicken. Fold each puff pastry square over, center point to center point, to create a triangle and seal all edges. Use the tines of a fork to further press and seal the edges. Lightly brush turnovers with egg mixture and with a fork, poke the top of each turnover to allow steam to escape. If your puff pastry already has holes, you can omit this step.
Transfer to lined baking tray. Bake for 20 minutes. Serve with cranberry sauce.
I’m not sure one can ever have too much puff pastry. These look fantastic!