Chicken & Veggie Pockets

I have been meaning to post this recipe for weeks!  It is one of the few ways I can get Staples to eat meat, so hopefully if there are any other moms with picky "fruitarians" this will work for you too!

They are a little labor intensive, but one batch makes 16-18 pockets and they freeze and reheat beautifully!

What you need:
1 T olive oil
1 Leek, thinly sliced, white and light green parts only (2/3 cup total)
2/3 cup fresh or thawed frozen corn
1 1/4 cup finely chopped cooked chicken
1/2 cup shredded white cheddar cheese
salt and pepper
2 sheets frozen puff pastry
1 large egg, slightly beaten
all-purpose flour for dusting

• Saute the leeks until soft in the olive oil.  Add the corn and cook until tender, about 2-3 minutes longer.  Remove from heat and let mixture cool.  Then add the chicken, cheese, and salt and pepper to taste.
• On a floured work space roll out one sheet of pastry with your rolling pin till it is about 1/8" thick.  Using a 3" cookie cutter (I use a drinking glass) cut out 8-10 rounds and arrange on baking sheet.  Repeat with second sheet of puff pastry.
• Place 1-2 tablespoons of chicken mixture on one half of each round.  Here's the fancy part... brush the edges of the rounds with the beaten egg and fold over into a crescent-shaped pocket.  Press on the edges to help them seal and then crimp them with a fork.  Pierce the pockets with a fork and then brush the tops lightly with a little more of the beaten egg. 
• Refrigerate for 20 minutes.
• Preheat oven to 400 degrees.  Transfer baking sheet directly from the fridge to the oven and bake until puffed and golden, about 16-18 minutes.

Once cooked, you can keep these in the fridge for up to two days or freeze for up to a month.

Enjoy!

*from the baby & toddler cookbook, Karen Ansel & Charity Ferreira