Instructions

• Preheat your oven to 400°F (200°C). Get your baking tray ready with parchment paper.
• Heat that tablespoon of oil in your pan and sauté onions and bell peppers until they're soft and smell amazing.
• Add your shredded chicken, salt, and black pepper to the pan. Stir it all up and cook for 2-3 minutes to marry those flavors. Then let the mixture cool a bit so it won’t melt your puff pastry.
• Grab your puff pastry sheet and cut it into equal squares. Don’t worry about being perfect, rustic cuts add charm.
• Place a spoonful of the cooled filling in the center of each pastry square. You want just enough so it’s juicy but not bursting out everywhere.
• Fold the pastry over, making a triangle or rectangle. Press down the edges with a fork to seal it tight so none of that good stuff escapes while baking.
• Brush the tops all over with beaten egg. This egg wash is gonna give your puffs that golden glow and pretty finish.
• Pop the tray in the oven and bake for 20–25 minutes or until you see and smell that golden, puffy perfection.
• Serve warm and watch folks dig in happily.
• Wrap leftover puffs in foil or plastic wrap and store them in the fridge. To reheat, use oven or toaster oven at 350°F for about 10 minutes.