Chicken & Cheddar Purses

By carvalhohm

Ingredients

• 1-1/4 c. cooked chicken, diced
• 1 c. shredded Cheddar cheese
• 1 (3-oz.) pkg. cream cheese, softened
• 3 T. mayonnaise
• 1/4 c. celery, thinly sliced
• 1/4 c. green onion, sliced
• 1 T. pimento, chopped
• 1/2 t. garlic salt
• 1/8 t. pepper
• 1 (17.3-oz.) pkg. frozen puff pastry, thawed
• 1 egg
• 1 T. water

Preparation

Step 1

Mix together all ingredients except pastry, egg and water; set aside.

Unfold thawed pastry on a lightly floured surface. Roll each sheet into a 12"x12" square. Cut six, 6"x6" squares, reserving remaining pastry for another use. Spoon 1/3 cup chicken mixture onto center of each square. Bring 4 corners of pastry to center; twist slightly and press edges to seal, forming a bundle shape.

Arrange bundles on an ungreased baking sheet. Whisk together egg and water; brush over bundles. Bake at 400 degrees for 15 to 25 minutes, until golden.