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Maintaining the cold temperature of your dough is crucial for achieving that perfect flaky texture in your Cheesy Veggie Chili Pockets. Here are some effective tips to ensure your dough stays chilled throughout the process:

Cheesy Veggie Chili Pockets

Discover the joy of making Cheesy Veggie Chili Pockets, a perfect blend of comfort food and culinary creativity. These flaky puff pastry pockets are packed with hearty chili, gooey cheese, and fresh veggies, making them ideal for gatherings or a satisfying snack. Customize your filling with vegetarian or meat options, and enjoy the versatility of this easy recipe. Great for family dinners or fun appetizers, they’re sure to impress everyone at the table!
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Ingredients
  

1 cup cooked and cooled chili (vegetarian or meat-based, your choice)

1 cup shredded cheese (cheddar, mozzarella, or a blend)

1 cup diced bell peppers (red, yellow, or green)

1 cup corn kernels (fresh or frozen)

½ cup black beans, drained and rinsed

1 teaspoon cumin powder

1 teaspoon paprika

Salt and pepper to taste

1 package (2 sheets) refrigerated puff pastry

1 egg (for egg wash)

Fresh cilantro for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Prepare Filling: In a large mixing bowl, combine the cooked chili, shredded cheese, diced bell peppers, corn, black beans, cumin, paprika, salt, and pepper. Mix until all ingredients are well combined.

      Roll Out Puff Pastry: Lightly flour a clean surface and unroll one sheet of puff pastry. Use a rolling pin to gently roll it out to a slightly thinner layer. Repeat with the second sheet of puff pastry.

        Cut Dough: Using a pastry cutter or knife, cut the pastry sheets into squares (approximately 5x5 inches). You should get 8 squares from each sheet, totaling 16 squares.

          Fill Pockets: Take one square of pastry and spoon about 2 tablespoons of the veggie chili filling into the center. Be careful not to overfill. Fold the pastry square over diagonally to create a triangle shape. Press the edges to seal tightly, and crimp with a fork for a decorative touch. Repeat with remaining squares.

            Egg Wash: In a small bowl, beat the egg and brush it over the tops of each pocket to give them a beautiful golden color when baked.

              Bake: Place the filled pockets on the prepared baking sheet, ensuring there’s space between each one. Bake in the preheated oven for 15-20 minutes or until they are golden brown and puffed up.

                Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro, if desired. Serve these delightful pockets warm, and enjoy!

                  Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings