Ingredients:

  • 1 package (17.3 oz) of puff pastry (2 sheets)
  • 1 large egg (for egg wash)
  • 2 cups cooked chicken, shredded (about 1 lb/450 g)
  • 1/2 cup barbecue sauce (preferably a sweeter variety)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced red onion
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions:

  1. Heat olive oil in a skillet over medium heat; add diced onion and sauté until translucent (about 3-4 minutes).
  2. Add shredded chicken and BBQ sauce; mix until combined and heated through. Season with salt and pepper to taste; allow to cool slightly.
  3. Preheat oven to 400°F (200°C); line a baking sheet with parchment paper.
  4. Roll out puff pastry sheets on a lightly floured surface; cut each sheet into 4 equal squares.
  5. Spoon a generous amount of filling (about 2 tablespoons) onto the center of each pastry square.
  6. Fold over the pastry to create a pocket; press edges to seal, using a fork to crimp if desired.
  7. Beat the egg in a small bowl; brush over the tops of the puff pastry pockets for a golden finish.
  8. Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and puffed.
  9. Remove from oven; allow to cool for a few minutes before serving.