{"id":8013,"date":"2020-01-30T15:54:25","date_gmt":"2020-01-30T23:54:25","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=8013"},"modified":"2020-01-30T16:36:51","modified_gmt":"2020-01-31T00:36:51","slug":"cordon-bleu-pastry-pockets","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=8013","title":{"rendered":"Cordon Bleu Pastry Pockets"},"content":{"rendered":"

\"\"Chicken, ham, and Swiss cheese are wrapped in pastry dough and baked to buttery, flaky perfection. The upcoming Super Bowl was my inspiration, but this hearty appetizer would be great for any party. They’re easy to serve and eat, and believe it or not, the first batch can be ready for the oven in an hour.<\/p>\n

The dough is layered, but doesn’t require the trips back and forth to the refrigerator that puff pastry or croissant doughs demand. You simply mix it, roll and fold it four times, and then roll it out into a large, thin rectangle which is cut into 4-inch squares. Fill and bake. The dough resists tearing and stretches obligingly when you pull it over the filling.<\/p>\n

I played a little bit and used dark beer in place of the milk in the recipe. It was actually very tasty (The Man was a fan of these), but I didn’t think they were as flaky . . . a little more pie crust than puff pastry. And the color wasn’t quite as pretty, though maybe a lighter beer would have made a difference. Still, you might want to give it a try, just for fun.<\/p>\n

\"\"<\/p>\n

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Cordon Bleu Pastry Pockets<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes 20 Pockets<\/div>\n
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Ingredients<\/div>\n