Chicken Salsa Pockets
cooked and chopped chicken
halved and mashed
salt and pepper
sprinkled to taste
Preheat oven to 400 degrees Fahrenheit and line two baking sheets with either parchment paper
Thaw two large squares of puffed pastry for about 10 minutes.
Flour your counter top or working surface and roll out the pastry square as thinly as possible
With a pizza cutter or knife, slice the puffed pastry into 12 rectangles, roughly the same size
On half the squares (6 squares for me), place a dollop of chicken, then avocado, then cream cheese, then salsa, and season with salt and pepper.
Use the remaining squares as the lids and place one lid over the filling mounds.
Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.
Cut 2 vent holes in each pastry.
In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages.
Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.
Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.
Remove from the oven and serve.