Chicken and Bacon Wellington

This one is for Mrs. Phyllis! My whole family loved this recipe. It would be great to even pack up and take on a picnic....it's almost like making your own little hot pockets!

Tina's Chicken and Bacon Wellington

1 package frozen puff pastry (2 sheets)

2 lbs cooked chicken breasts (I do mine in the crock pot!)

8 slices of cooked bacon

1 - 8 ounce package of softened cream cheese

1 bunch green onions chopped

2 tsp. mined garlic

2 tsp. chopped chives

2 cups shredded cheddar cheese

1 egg beaten

Preheat oven to 400 degrees.

Chop up cooked chicken into bite size chunks and dice bacon. Put in bowl. Mix softened cream cheese, onions, minced garlic, and chives together in bowl with mixer. Add to chicken and bacon and stir to combine. Add cheese to mixture and mix.

Unfold pastry sheet and roll slightly. Cut each sheet into 4 squares. Add chicken mixture to middle of each square and fold up ends. Make sure to seal each seam.

Place seam side down on baking sheet. Brush each pastry with beaten egg.

Cook 20 to 25 minutes or until golden brown.

Filling will be hot so make sure you let it cool before eating!