Hidden Treasures Ranch Stuffed Pockets

Instructions

1. In a mixing bowl, combine all-purpose flour and chilled diced unsalted butter.
2. Use your fingers or a pastry cutter to blend butter into flour until mixture resembles coarse crumbs.
3. Add cold water gradually and mix until dough forms a ball without being sticky.
4. Wrap dough in plastic wrap and refrigerate for 20 minutes.
5. While dough chills, heat a small pan over medium heat and add minced garlic clove, diced red onion, and diced green bell pepper.
6. Cook vegetables until softened, about 5 minutes, then remove from heat and let cool.
7. In a bowl, mix cooked shredded chicken breast, cooked vegetables, shredded cheddar cheese, and ranch dressing.
8. Season the filling mixture with a pinch of salt and ground black pepper, stir well.
9. Preheat oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
10. Roll out chilled dough on a floured surface to about 3 mm thickness.
11. Cut dough into rectangles approximately 12 cm by 8 cm.
12. Place a spoonful of filling on one half of each rectangle, leaving edges clear.
13. Fold dough over filling to form a pocket and press edges firmly with a fork to seal.
14. Place stuffed pockets on a baking sheet lined with parchment paper.
15. Bake in preheated oven for 15 to 18 minutes or until golden brown.
16. Remove from oven and let cool slightly before serving.