Broke Gourmet Chef Serves Up High-End Tastes With Store-Bought Pastry
A Marysville food creator uses simple ingredients to make a savory dish that rivals restaurant pricing.
By Nadia Rahman ·
Roy Mosby, a food creator based in Marysville, has released a new recipe for chicken bacon ranch puff pastry pockets. The dish pairs a savory filling with a creamy roasted garlic Parmesan sauce. Mosby produces content for his YouTube channel, Broke Gourmet.
The recipe relies on store-bought puff pastry rather than homemade dough. Mosby notes that using pre-made pastry saves time and effort. He argues that the quality of the filling compensates for the shortcut in the crust.
The filling consists of cooked chicken, chopped bacon, and a mix of cheeses. Specifically, the recipe calls for 1.5 cups of shredded cheddar, half a cup of shredded mozzarella, and four ounces of softened cream cheese. These ingredients are bound together with a homemade ranch dressing.
The ranch dressing is made from scratch using common pantry items. It includes half a cup of mayonnaise, one-quarter cup of sour cream, and one to two tablespoons of heavy cream or milk. The mixture also contains lemon juice, dried parsley, garlic powder, onion powder, and black pepper. Mosby specifies that no salt or dill is added to the dressing.
The sauce features a whole head of roasted garlic. The garlic is roasted in foil at 400 degrees Fahrenheit for 35 to 45 minutes until soft. Once cooled, the cloves are squeezed out and mashed into a sauce. The sauce base is made by melting two tablespoons of butter, whisking in one tablespoon of flour, and adding three-quarters of a cup of heavy cream and half a cup of chicken broth.
The preparation involves cutting each sheet of thawed puff pastry into four portions. Fillings are placed on one side, and the pastry is folded over to create a pocket. The edges are sealed with a fork, and a small vent is cut in the top. The pockets are brushed with beaten egg and baked at 400 degrees Fahrenheit for 20 to 28 minutes.
The recipe yields approximately eight pockets. Mosby describes the final product as having a crispy, flaky exterior and a rich, creamy interior. He suggests serving the pockets with a simple salad or favorite vegetable to create a complete meal.
Mosby emphasizes that the dish does not require expensive equipment or rare ingredients. He states that a few everyday items and a little creativity are sufficient to create a satisfying dinner. The recipe is designed to be fun to make and eat.
The dish is intended to look like it came from a fancy bakery. Mosby notes that the presentation, aided by the drizzle of garlic Parmesan sauce, makes the humble pastry pockets resemble a higher-priced restaurant item. The goal is to achieve an expensive taste using cheap ingredients.
The recipe is part of Mosby's ongoing series of affordable meals. He lives in Marysville and shares his cooking tips with a national audience. The video for this recipe is available on his YouTube channel. The dish is suitable for a main course dinner.
