Taco Puff Pockets are made with puff pastry dough, a ground chicken and Ro*tel tomato filling, and Mexican blend cheese. The pockets are sealed, brushed with egg wash, and baked until golden.
Roll out and cut the puff pastry dough into triangles. Once the meat filling (ground chicken with Ro*tel tomatoes) is done, making sure to cook out as much liquid as possible, add it to the puff pastry dough along with the cheese. Seal the puff pastries with a fork, top with an egg wash, and put them in the oven at 400°F (200°C) for 16-18 minutes. Once done and golden, let them cool and enjoy with your favorite taco toppings!
