Bacon And Chicken Pastry Pockets
- 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
- 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.
pastry, philadelphia chive, mozzarella cheese, chicken breasts, bacon, tomatoes, egg, water
Taken from www.food.com/recipe/bacon-and-chicken-pastry-pockets-457729 (may not work)