Chicken Spinach Puff Pastry Pockets

These Chicken Spinach Puff Pastry Pockets are flaky, cheesy, and packed with flavor. Golden puff pastry wraps a creamy filling of chicken, spinach, cream cheese, mozzarella, and parmesan, baked until crisp and bubbling. They are easy to pick up, fun to serve, and perfect for parties, brunch, or a quick snack.

I love these because one sheet of puff pastry makes a whole tray of golden pockets, and they are just as good warm from the oven as they are packed for lunch the next day.

Why You’ll Love This Recipe:
– Flaky, golden puff pastry with a creamy chicken spinach filling
– Baked in about 20 minutes from one sheet of pastry
– Perfect for parties, brunch, lunchboxes, and snacks
– Easy to make ahead and reheat until crisp again

Instructions:
1. Make the filling: cook the chopped onion and minced garlic in a pan until soft, then add the chopped spinach and cooked chicken. Stir in the softened cream cheese, mozzarella, parmesan, Italian seasoning, salt, and pepper until well combined. Let the filling cool slightly.
2. Cut the puff pastry into squares and spoon the chicken spinach mixture into the center of each square.
3. Fold the pastry over the filling and seal the edges firmly with a fork.
4. Brush the pockets with beaten egg wash and sprinkle with herbs or sesame seeds if you like.
5. Bake at 200°C (400°F) for 18 to 22 minutes, until golden and flaky.
6. Garnish with chopped parsley and serve warm. Enjoy!

Tips & Variations:
– Let the filling cool before filling the pastry, so the pastry stays crisp
– Do not overfill the pockets, or the filling will leak out while baking
– Keep the puff pastry cold until you are ready to cut and fold it
– Try adding a pinch of chili flakes or a little nutmeg to the filling for extra flavor

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) for 5 to 8 minutes until crisp again — the microwave will make them soft.