Bacon and Chicken Pastry Pockets

READY IN: 35mins
SERVES: 6
YIELD: 32 squares
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lay Pastry Puffs out to defrost while you are cooking chicken and bacon.
  • Preheat your oven to 400 degrees.
  • Warm cream cheese in the microwave for 30 seconds to soften it so it's easier to stir. Place the cream cheese into a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir well to combine thoroughly and set aside.
  • Lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3″ each. Cut other pastry puff the same way making a total of 32 squares.
  • Place about 2 teaspoons of cream cheese mixture onto each square.
  • With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle.
  • Press edges together and crimp with a fork to seal.
  • After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry.
  • Bake in preheated oven for 15 minutes or until puffed and golden brown.
  • Cool 10 minutes before serving. Can also be served at room temperature.
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