Baked Chicken Piccata Pockets

Instructions

1. 1

   Preheat oven to 425°F. In a medium bowl, beat the cream cheese, lemon juice, salt, and pepper until well combined. Fold in the capers and chopped shallot.

2. 2

   Unfold the puff pastry and roll it into a 12-inch square. Cut the pastry into 4 smaller squares. Spread the cream cheese mixture evenly over the pastry squares, leaving a 1/4-inch border. Top each square with the cubed chicken.

3. 3

   Fold a corner of each pastry square over the chicken, forming a triangle. Pinch the edges to seal and flatten with a fork to create a tighter seal. Whisk the egg and water, then brush the pastry pockets, including the edges. Discard any leftover egg mixture. Pierce each pocket twice with a fork to vent.

4. 4

   Bake the pockets on a parchment-lined baking sheet until golden brown, 18-25 minutes. Remove from the oven and let cool for 5 minutes. Serve the pockets warm, garnished with lemon slices and chopped parsley.