Chicken and Veggie Pockets

This recipe is from a baby/toddler cookbook so it's not a 'big' meal but great to make ahead, freeze and pull out for quick/easy lunches.

Chicken & Veggie Pockets

1 TBSP Olive Oil
1 Leek, white and pale green parts only, thinly sliced, about 2/3C
2/3c fresh or frozen corn
1 1/4c finally chopped cooked chicken breast
1/2c shredded white cheddar cheese
Salt & pepper
2 sheets frozen puff pastry, thawed
All purpose flour for dusting
1 large egg, lightly beaten

- In frying pan over medium heat, warm the olive oil. Add the leek and saute until soften, 5-8m. Add the corn and saute until tender, 2-3m longer. Remove from the heat and let the mixture cool, then stir in teh chicken and cheese. Season with salt and pepper to taste

- Unfold 1 sheet of the thawed puff pastry on a lightly floured work surface. Using a rolling pin, roll out to the thickness of about 1/8". using a 3" round cookie cutter (I used one of my drinking glasses that has a wide mouth), cut out 8 rounds and arrange on baking sheet. Repeat with the second puff pastry.

- Place 1-2 TBSP of the chicken mixture on one half of each round. Brush the edges of the round with the beaten egg and fold the dough over the filling to make a crescent shaped pocket. Press on the edges to help them adhere, then crimp the edges with a fork to seal. Pierce the pockets in severa places with the fork. Brush the tops lightly with a little more of the beaten egg. Refrigerate for about 20m

- Preheat the oven to 400 F. Transfer the pockets directly from the refrigerator to the oven and bake until puffed and golden, 16-18m. Let cool slightly then serve.

Store it - Wrap the cooled chicken pockets in aluminum foil and refrigerate for up to 2 days or freeze for up to 1 month. thaw in refrigerator and re-heat in oven.

Recipe from - The Baby & Toddler Cookbook section 12-18m