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When it comes to comfort food that impresses, creamy sun-dried tomato chicken puff pastries stand out as a delightful option. This recipe encapsulates the perfect harmony of flavors and textures, marrying tender chicken with rich cream cheese and the tangy sweetness of sun-dried tomatoes, all enveloped in a light, flaky pastry. Whether you are hosting a gathering, preparing a family dinner, or simply indulging in a cozy night in, these pastries are sure to become a favorite among your guests and loved ones alike.

Creamy Sun-Dried Tomato Chicken Puff Pastries

Discover the joy of making creamy sun-dried tomato chicken puff pastries with this simple yet delightful recipe. Combining tender chicken, rich cream cheese, and the sweet tang of sun-dried tomatoes, all wrapped in flaky pastry, these treats are a hit for any gathering. Perfect for both novice and experienced cooks, you'll impress your loved ones with these mouthwatering pastries. Explore the easy preparation steps and elevate your cooking today!
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Ingredients
  

1 sheet of puff pastry (thawed if frozen)

1 cup cooked chicken, shredded

1/2 cup sun-dried tomatoes, chopped

1/2 cup cream cheese, softened

1/4 cup mozzarella cheese, shredded

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 tablespoon fresh basil, chopped (or 1 teaspoon dried)

Salt and pepper to taste

1 egg (for egg wash)

1 tablespoon olive oil

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Prepare the Filling: In a mixing bowl, combine the shredded chicken, sun-dried tomatoes, cream cheese, mozzarella cheese, garlic powder, onion powder, and fresh basil. Season with salt and pepper. Mix until all ingredients are well incorporated.

      Roll Out the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet to smooth it out. Cut it into squares, about 4x4 inches each.

        Fill the Pastries: Place a generous spoonful of the chicken and sun-dried tomato mixture in the center of each square. Be careful not to overfill, as this will make sealing difficult.

          Seal the Pastries: Fold the corners of the puff pastry square over the filling to create an envelope shape. Press the edges together to seal, and use a fork to crimp the edges for an extra seal and decoration.

            Apply the Egg Wash: In a small bowl, beat the egg. Brush the tops of the pastries with the egg wash for a golden-brown finish.

              Bake: Place the pastries on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes or until golden brown and puffed.

                Serve Warm: Remove from the oven and allow to cool slightly before serving. Enjoy your creamy sun-dried tomato chicken puff pastries warm!

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings