Cheesy Chicken Stuffed Pastry Pockets

Instructions

Step 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Step 2 In a bowl, combine shredded chicken, mozzarella, cream cheese, Parmesan, mayonnaise, garlic, salt, pepper, and Italian seasoning.
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Step 3 Roll out the puff pastry and cut into equal squares.
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Step 4 Place a spoonful of filling in the center of each square.
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Step 5 Fold over and seal the edges with a fork to form pockets.
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Step 6 In a small bowl, whisk egg and milk, then brush over each pastry.
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Step 7 Place on the baking sheet and bake for 15–20 minutes, or until golden brown and puffed.
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Step 8 Let cool slightly before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving as it may make the pastry soggy.