Ingredients
1 sheet puff pastry, thawed
1 cup cooked chicken, shredded
1/2 cup Alfredo sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, beaten (for egg wash)
Fresh parsley, chopped, for garnish
Salt and pepper to taste
Directions
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Prepare the filling by mixing shredded chicken, Alfredo sauce, mozzarella, and Parmesan in a bowl. Season with salt and pepper to taste.
Assemble the pastries by rolling out the puff pastry sheet and cutting it into 4 squares. Spoon a generous amount of the chicken mixture onto one side of each square. Fold over to form triangles and press the edges with a fork to seal.
Brush the tops of each pastry with the beaten egg for a golden, shiny finish.
Bake on a parchment-lined baking sheet for 15 to 20 minutes, or until golden brown and puffy.
Serve warm, sprinkled with chopped parsley if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 pastries
Calories: Approximately 350 per pastry
