Rustico Chicken & Broccoli Breakfast Pastries

Rustico Chicken & Broccoli Breakfast Pastries ingredients

• 2 rolls sheets puff pastry
• 8 oz cooked chicken breast
• 1.5 cups broccoli florets
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/4 cup ricotta cheese (whole milk)
• 1 garlic clove
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 large egg
• 1 tbsp water

Watch how to make Rustico Chicken & Broccoli Breakfast Pastries

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Rustico Chicken & Broccoli Breakfast Pastries

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. If using frozen puff pastry, ensure it has thawed according to package directions.
2. Bring a small pot of salted water to a boil. Add the 1.5 cups of broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain thoroughly and immediately plunge into ice water to stop cooking; drain again and pat very dry. Finely chop the blanched broccoli.
3. Dice the 8 ounces of cooked chicken breast into small, 1/4-inch pieces. Mince the 1 garlic clove.
4. In a medium bowl, combine the diced chicken, finely chopped broccoli, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 1/4 cup ricotta cheese, 1 minced garlic clove, 1 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until all ingredients are well distributed.
5. Unroll one sheet of puff pastry onto a lightly floured surface. Gently roll it out slightly into a 10x10-inch square. Cut the square into four smaller, equal squares.
6. Spoon approximately 2-3 tablespoons of the chicken and broccoli filling onto one half of each pastry square, leaving a small border around the edges. Repeat with the second sheet of puff pastry.
7. Fold the other half of each pastry square over the filling to create a triangular or rectangular pocket. Press down gently around the edges to seal, then use the tines of a fork to crimp the edges firmly.
8. In a small bowl, whisk together the 1 large egg and 1 tablespoon of water to create an egg wash. Brush the tops of each pastry with the egg wash for a golden finish. Using a small knife, cut two small slits on top of each pastry to allow steam to escape.
9. Carefully transfer the filled pastries to the prepared baking sheet, leaving some space between each. Bake for 20-25 minutes, or until the pastries are puffed, golden brown, and cooked through.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving warm. These pastries are excellent for a grab-and-go Italian-style breakfast.

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