Vegan Chicken and Broccoli Hot Pockets

Vegan Broccoli Chicken Hot Pocket

 

Ingredients:

 

-1 sheet Puff Pastry Dough (or additional sheets to make more Hot Pockets)

-1/2 cup vegan chicken, diced (I used the Gardein “Lightly Seasoned Chick’n Scallopini)

-3/4 cup Broccoli, diced

-1 1/2 cup Vegan Cheddar Cheese, shredded

-1/2 cup Plant Milk

-1 tablespoon Garlic, minced

-1 tablespoon Dried Thyme

-1 tablespoon Dried Parsley

-2 tablespoons Olive Oil

Salt and Pepper to taste

 

 

Directions:

 

1. Preheat the oven to 350º F

2. Bring the puff pastry dough to room temperature. Follow the directions on the package

3. In a small pot, melt half of the cheese and the plant milk together. Be sure to whisk as the cheese melts to prevent it from burning and clumping. Add additional milk if the cheese sauce becomes too thick

4. In a large bowl, add the chicken, broccoli, melted cheese, remaining shredded cheese, garlic, thyme, parsley, salt and pepper. Stir well to combine

5. Place the puff pastry sheet on a flat surface and cut it in half. Add about a 1/4 cup of the mixture on one side of the half sheet, being sure to leave about a 1/4 inch around the perimeter. Fold the other side of dough over the mixture and pinch the edges to seal. Use a fork to go around the perimeter to create an even tighter seal. Repeat with the other puff pastry sheet half

6. Place the Hot Pockets on a baking sheet and brush them with olive oil and season with salt and parsley (optional)

7. Bake in the oven until golden brown.