Smoked Trout Turnovers With Horseradish Sauce

• 2 boneless smoked trout fillets, skinned, or 1 (8-ounce) package smoked fillets
• 1/2 (8-ounce) package cream cheese, softened
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon freshly ground pepper
• 2 tablespoons chopped fresh chives
• 1/4 cup chopped pecans, toasted
• 1 large egg, lightly beaten
• 1 teaspoon water
• 1 (17 1/4-ounce) package frozen puff pastry sheets, thawed

1. Combine first 4 ingredients in a food processor; pulse until combined. Stir in chives and pecans; set aside. Combine egg and 1 teaspoon water; set aside.
2. Roll 1 sheet of pastry into a 12-inch square on a lightly floured surface. Cut into 36 (2-inch) squares.
3. Spoon a level 1/2 teaspoon trout mixture into center of each square; brush edges of pastry with egg mixture. Fold each square of pastry into a triangle; seal edges. Brush tops with egg mixture. Place pastries on an ungreased baking sheet. Repeat procedure with remaining pastry and filling.
4. Bake at 425u0b0 for 10 to 12 minutes or until puffed and golden. Serve with Horseradish Sauce.

trout, cream cheese, lemon juice, freshly ground pepper, fresh chives, pecans, egg, water, pastry sheets

Taken from www.myrecipes.com/recipe/smoked-trout-turnovers-with-horseradish-sauce (may not work)