Bacon And Chicken Pastry Pockets - cooking recipe

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

Preparation

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.