Chicken Fajita Hot Pockets

Mr. Homemaker took the kids and I out for supper last night, so I had to whip up something later in the evening for him to take to work for lunch today! I found this recipe online at http://www.thenateshow.com/ and tweeked it just a bit. I made 3 of the hot pockets and they are quite large. I still have some of the filling left over so you will just have to wait and see what that gets turned into. Until then, enjoy the recipe and let me know if you make them, and they turned out for you!

Homemade Chicken Fajita Hot Pockets

INGREDIENTS:
1 lg. green bell pepper, sliced
1 medium onion, thinly sliced

2 cloves of garlic, minced
1 entire container of fresh, sliced mushrooms
1 pkg of Puff pastry
2 bags of Tyson Fajita chicken breast strips

 

Toss sliced onions, mushrooms & peppers and minced garlic into a heated & oiled skillet.
Sautee the vegetables.



Next, to fit the meat better in the hot pockets, pour out the meat from the bags onto a cutting board and dice the meat.



Now, add the diced meat to the mushroom/onion/pepper/garlic mixture. Sautee a bit more to heat the chicken and flavor the vegetable mixture.

Once the chicken/vegetable mixture is done--take your thawed puff pastry sheets and roll them out to a large square on a floured surface.

Then when that's done, cut them into 3 strips.

Next cut those 3 strips in half, ending with a total of 6 pieces of puff pastry.

Next, scoop your filling onto one piece of the puff pastry..brush the eggs with egg wash.

Finally, slit 3 openings in your top piece of puff pastry and lay it on top of your filling.
Press the edges closed (I used a fork for decoration) and brush the tops of your pockets with the egg wash.
Bake these beauties at 375 for 20-25 minutes until nice and golden brown!