SIDES/SPLURGE: Easy, Chicken-filled, Puff Pastries

I had a ton of leftover chicken from dinner a few nights back; I didn't want to reheat it in its existing form, so I figured I would fill some pastry shells with a chicken and cheese blend.

Serving Size: 8-16

Ingredients:

• Cooked and seasoned chicken, tofu, or ground beef
• Shredded cheese blend
• Salt and pepper to taste if your stuffing isn't already heavily seasoned
• Puff pastry shells
• Egg, beaten and in a bowl
• Optional: steamed broccoli or spinach

Instructions:

• Preheat your oven at 400 degrees
• Thaw puff pastry sheet for 7-10 minutes (not longer as the shell will start to get sticky)

• Mix chicken, cheese, and any vegetables you would like to use
• Cut the pastry shell into 4 squares (or more if you'd like smaller pastries)

• Glaze each side of the shell with the egg wash 
• Stuff half of each shell, and seal each pastry with the empty half
• Bake for 15-20 minutes (flip each pastry mid-way)
• Enjoy!