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Golden brown chicken puff pastry turnovers on a baking sheet

Chicken Puff Pastry

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 2 sheets frozen puff pastry, thawed
  • 2 cups cooked chicken breast, shredded
  • 4 ounces cream cheese, softened
  • 1/4 cup green onions, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper
  • 1 large eg g
  • 1 tablespoon wate r

Instructions
 

  • Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • In a mixing bowl, combine the shredded chicken, softened cream cheese, green onions, garlic powder, thyme, salt, and pepper until well incorporated.
  • Unroll the puff pastry sheets on a lightly floured surface and cut each sheet into four 5-inch squares.
  • Place approximately 3 tablespoons of the chicken filling into the center of each pastry square.
  • Fold the pastry over the filling to form a triangle and use a fork to crimp and seal the edges tightly.
  • Whisk the egg and water in a small bowl to create an egg wash.
  • Brush the tops of each pastry turnover with the egg wash and cut a small slit in the top for steam to escape.
  • Bake for 20 to 25 minutes or until the pastry is puffed and deep golden brown.
  • Remove from oven and let rest for 5 minutes before serving.