Chicken Hand Pies
2 cups cooked, shredded chicken
1 cup frozen mixed vegetables (peas, carrots, corn, and green beans), thawed
1/2 cup shredded cheddar cheese
1/4 cup cream cheese, softened
1/4 tsp salt
1/4 tsp black pepper
2 sheets puff pastry, thawed
1 egg, beaten, for egg wash
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine shredded chicken, mixed vegetables, cheddar cheese, cream cheese, Island of Montreal spice blend, salt, and pepper. Mix well.
On a lightly floured surface, roll out each puff pastry sheet into a 12-inch square. Cut each sheet into 4 equal squares, resulting in a total of 8 squares.
Spoon about 1/3 cup of the chicken mixture onto one half of each square, leaving a small border around the edges.
Brush the edges of the pastry with the beaten egg. Fold the pastry over the filling and press the edges together with a fork to seal.
Transfer the hand pies to the prepared baking sheet. Brush the tops with the remaining egg wash.
Bake for 20-25 minutes, or until the hand pies are golden brown and the filling is heated through. Allow them to cool slightly before serving.