Bacon And Chicken Pastry Pockets

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 (2 sheet) box puff pastry (found in freezer section usually near desserts and frozen doughs)
• 1 (8 ounce) container philadelphia chive & onion cream cheese
• 1/2 cup shredded mozzarella cheese
• 1 1/2 cups shredded cooked chicken breasts
• 1/3 cup cooked crumbled bacon
• 3 tablespoons finely chopped sun-dried tomatoes
• 1 egg
• 1 tablespoon water

Recipe

• 1 lay pastry puffs out to defrost while you are cooking chicken and bacon.
• 2 preheat your oven to 400 degrees.
• 3 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.
• 4 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.
• 5 place about 2 teaspoons of cream cheese mixture onto each square.
• 6 with your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle.
• 7 press edges together and crimp with a fork to seal.
• 8 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.
• 9 bake in preheated oven for 15 minutes or until puffed and golden brown.
• 10 cool 10 minutes before serving. can also be served at room temperature.