Chicken & Bacon Pastry Pockets & Japanese Custard Pudding

Friday nights we always have a family "Snack Night" and watch a movie. The food is usually an assortment of frozen snacky things that we heat in the oven, but I occasionally use it as an opportunity to try out some new appetizer recipes.

Last week I got a little adventurous & tried two new recipes! The first were these Chicken & Bacon Pastry Pockets from Our Best Bites. Every recipe of Sara's that we've tried has been a resounding winner! Unfortunately we haven't had as much luck with Kate's (2 women run the blog), but about half of hers were keepers too.



I've never cooked with the pastry sheets before & thought they were a little pricey until I saw that they really made a lot of food. Of course the puff pastry crust turned out delicious! I wasn't sure about the 'chive' flavor in the sauce, but nothing was overpowering & it tasted similar to what you'd expect from a creamy pot pie sauce. These were very good!



My one warning about the recipe ~ she said to use 2 tsp. of filling for each pocket. I tried that at first & ended up with about 1/3 of my filling left! I pried open the seams of the pockets & shoved another teaspoon in each one & that seemed like a much better amount. So ditch the teaspoon and just use a tablespoon of filler for these (3 tsp.).


For desert I turned to my other favorite recipe blog, Just One Cookbook. I've been itching to make this Custard Pudding for a while now, especially since they use such common ingredients like milk, eggs, & sugar.



Unfortunately every time I try to make anything caramel it ends up a burned mess, and this was no exception. They were not very sweet & would have benefited from the caramel topping, but I had to leave it off. We were not a huge fan of these & found them a little too eggy, but it's always fun to try something new!