Spicy Chicken Puffs
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
(Serves 4-6)
2 lbs chicken breast or thighs
32 oz bottle of your favorite hot sauce
1/2 medium white onion, minced
1 small clove of garlic, minced
8 oz package shredded jack cheese
(or any melting cheese)
2 sheets of puff pastry
Method:
1. Place the chicken in a slow cooker and slightly cover with the hot sauce. Turn slow cooker on low and let cook 2-3 hours – or until chicken can be shredded with a fork.
2. Place the frozen puff pastry in the fridge and let defrost overnight. If preparing the same day, read the instructions on the box for same-day defrosting.
3. Sautee the minced onion and garlic until translucent. Fold into the shredded chicken.
4. Roll out the puff pastry onto a sheet of lightly floured parchment paper and cut in half lengthwise.
5. Sprinkle a layer of jack cheese down the middle of the dough.
6. Sprinkle a layer of the chicken mixture on top of the cheese.
7. Roll the dough over the filling and pinch the edges to seal the seams.
8. Cut into 2″ nuggets and with the tip of a sharp knife, pop a little slit on top of each one.
9. Bake in a 425-degree pre-heated oven for 15-20 minutes, or until the pastry is golden.
From homegating101.com