I have already professed my love for all kinds of pocket food.  Perhaps it’s the design (cute and compact). Perhaps it’s that I, like Alice in Wonderland, love rabbit holes (preferably pocket shaped holes made of pie crust or pizza dough filled with some kind of cheesy yummy goodness).

Tonight, I invented a sneak attack masterpiece.

Yum.

BUFFALO CHICKEN POCKETS

CRUST

2 3/4 cups whole wheat pastry flour + extra
1 tsp. kosher salt
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 cup olive oil
1/2 cup unsweetened almond milk + an extra 1/4 cup additiona

INSIDE
1 1/2 cups cooked chicken, shredded (2 breasts)
5 oz. Goat Cheddar (or any goat cheese will do), grated (or broken)
3-4 tbsps Frank’s Red Hot sauce
6-7 dashes Worcestershire sauce

Cook chicken however you like – I used a bit of olive oil on the skillet and cooked it on low.

While chicken is cooking heat oven to 375.

Next, put flower, salt, garlic powder and onion powder into a mixing bowl and mix. Measure almond milk and oil in the same cup.  Mix liquids with dry ingredients until you have firm dough.  If it’s hot where you are, like it is in LA, slowly add in a bit of the extra almond milk.

Place dough in a floured surface and roll it out into a 1/8 inch thin layer. Using a 4 inch round cookie cutter cut the dough into circles. I don’t have any large cookie cutters, so I used a cereal bowl to cut out 6 dough circles. Heat oven to 375.

Set dough circles aside and mix together hot sauce and worcestershire sauce (in a separate bowl). Chicken should be cooked by now. Shred it with a fork. Mix together the shredded chicken and hot sauce / worcestershire mixture. (yummy!).

And now the fun part – place the shredded chicken and put it in the center of the dough circle. Sprinkle cheese atop the chicken. Fold the dough over into a semicircle. Crimp over the edges and arrange on a greased baking sheet. Sprinkle cheese on top. Bake for 20-30 minutes or until golden in color.

ENJOY!