The only changes I made were to halve the recipe below -- I had puff pastry, but only one sheet -- and to leave the tomatoes out of a third of the pockets for Kat. Also, since there are three of us here, I cut the one sheet of puff pastry into 9 larger squares instead of 16 smaller ones.
These are wonderful, and if you have leftover filling, it's good on sandwiches or as a spread on crackers.
Creamy Chicken and Bacon Pastry Pockets
Recipe by Our Best Bites
1 box puff pastry (2 sheets)
1 8-ounce container chive and onion flavor cream cheese
1/2 cup shredded mozzarella cheese
1 1/2 cups cooked shredded chicken breast
1/3 cup cooked crumbled bacon
3 Tablespoon finely chopped sun-dried tomatoes (I used my own oven-dried tomatoes)
1 egg
1 Tablespoon water
Preheat oven to 400 degrees.
Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
Defrost puff pastry sheets according to package directions. 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.
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 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving. Can also be served at room temperature.
