How to Make Crispy Chive Pockets at Home

Preheat your oven to 375°F (190°C).
Roll out the sheet of puff pastry on a lightly floured surface. If using store-bought pastry, ensure it’s thawed before using.
Make the Filling:

In a medium-sized bowl, combine the softened cream cheese, chopped chives, garlic powder, salt, and black pepper. Mix well until smooth and fully combined.
Assemble the Pockets:

Cut the puff pastry into squares or rectangles, depending on your preference (about 4×4 inches per square).
Place a generous spoonful of the cream cheese mixture in the center of each puff pastry square. Be sure not to overfill, as it may spill out during baking.
Seal the Pockets:

Fold the puff pastry over the filling to form a pocket. Press the edges together firmly, sealing the filling inside. You can use a fork to crimp the edges for a decorative touch and extra seal.
Egg Wash:

In a small bowl, beat the egg with a splash of water to create an egg wash. Brush the egg wash over the tops of the pockets to give them a golden, crispy finish when baked.
Bake the Pockets:

Place the prepared pockets on a parchment-lined baking sheet.
Bake in the preheated oven for 15-18 minutes, or until the puff pastry is golden brown and crisp.
Serve:

Let the chive pockets cool for a few minutes before serving. They’re perfect as an appetizer, snack, or even paired with a light salad for a meal.
Serving and Storage Tips: