Ingredients Jump to Instructions ↓

  1. 17 1/4 oz 490g Frozen puff pastry

  2. 8 oz 227g Smoked chicken

  3. 1/2 cup 118ml Barbecue sauce

  4. 1 1/2 tablespoons 22ml Barbecue sauce

  5. 1 Egg Barbecue Sauce

  6. 1 cup 237ml Coca cola

  7. 1 cup 237ml Ketchup

  8. 1 cup 237ml Steak sauce

  9. 1/4 cup 59ml Worcestershire sauce

  10. 1 teaspoon 5ml Liquid woodsmoke flavoring

  11. 1/2 teaspoon 2 1/2ml Garlic powder

  12. 1 tablespoon 15ml Cider vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. On a floured surface, roll each sheet of pastry to a 12 x 12" square and trim sides even. Cut 16-3" squares from each sheet (32).

  2. Place the chicken and BBQ sauce in a mixing bowl and mix well. Place about 1/2 T of the filling on one diagonal half of each square. Brush the edges of each with a little of the beaten egg. Fold neatly in half to form a triangle, and press the edges with the tines of a fork to seal. Place on 2 foil-lined baking sheets. Can cover and refrig up to a day. They can also be frozen. Cover with plastic wrap and then wrap tightly with foil. Defrost for 24 hours in refrigerator before baking.

  3. Preheat oven 350.

  4. Brush tops of each with beaten egg. Bake until golden, about 20 minutes. Remove and cool 5 minutes.

  5. Arrange on a napkin-lined serving plate or place in a napkin-lined basket. Serve warm. BBQ SAUCE: 1. Combine all in large heavy saucepan and mix well. Cook, stirring occasionally, over low to medium heat, until has reduced by half and is quite thick, about 1 hour.

  6. Remove from heat and cool. Cover tightly and refrigerate. Can be stored in refrigerator for up to 4 weeks. It's best made at last 1 day in advance. Can use on grilled chicken, pork chops, or ribs.


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