Chicken & Cheddar Purses

Ingredients

• 1 1/4 cup cooked chicken, diced
• 1 cup shredded Cheddar cheese
• 1 3-oz. pkg. cream cheese, softened
• 3 tablespoons mayonnaise
• 1/4 cup celery, thinly sliced
• 1/4 cup green onion, sliced
• 1 tablespoon pimento, chopped
• 1/2 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1 17.3-oz. pkg. frozen puff pastry, thawed
• 1 egg
• 1 tablespoon water

Preparation

1. Mix together all ingredients except pastry, egg and water; set aside.
2. Unfold thawed pastry on a lightly floured surface. Roll each sheet into a 12"x12" square. Cut six, 6"x6" squares, reserving remaining pastry for another use.
3. Spoon 1/3 cup chicken mixture onto center of each square. Bring 4 corners of pastry to center; twist slightly and press edges to seal, forming a bundle shape. Arrange bundles on an ungreased baking sheet.
4. Whisk together egg and water; brush over bundles. Bake at 400 degrees for 15 to 25 minutes, until golden.