Roast Beef and Cheddar Puff Pastry Pockets

Ingredients

• 1 package frozen puff pastry sheets , 17.3-ounce
• 2 tablespoons all-purpose flour
• 3 tablespoons chipotle mayonnaise
• 9 thins slices deli roast beef
• 5 slices Cheddar cheese
• 1 large egg
• 1 tablespoon water
• 1 tablespoon Everything Bagel seasoning

Instructions

1. 1

   Thaw puff pastry sheets in the refrigerator for 3 to 4 hours, or at room temperature for 20 to 40 minutes; according to manufacturer's directions. Pastry should be cold to the touch but pliable.

2. 2

   Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with parchment paper.

3. 3

   Sprinkle a work surface with 1 tablespoon flour. Spread the flour over about a 12-inch square area, and lightly flour a rolling pin.

4. 4

   To form sandwich bottoms, unfold 1 puff pastry sheet over the floured area and lightly roll out to about a 12x12-inch square. Using a sharp knife or pizza cutter, cut pastry into 9 equal squares, about 4x4 inches each. Place squares on the prepared pan.

5. 5

   Leaving a clear 1/2-inch border on all sides, brush the center of each square with about 1 teaspoon chipotle mayonnaise.

6. 6

   Fold a thin slice of deli beef to fit inside the border of each square. Top the deli beef with a 3-inch square slice of Cheddar cheese. Use the trimmings from cheese slices to complete all 9 squares.

7. 7

   To form sandwich tops, sprinkle the work surface with remaining flour, and flour the rolling pin again.

8. 8

   Unfold second puff pastry sheet on the floured work surface; roll out to a 12-inch square. Cut into 9 equal pieces.

9. 9

   Make an egg wash by whisking egg and 1 tablespoon water together with a fork, until white and yolk are fully incorporated.

10. 10

    Brush the 1/2-inch clear border on sandwich bottoms with egg wash. Carefully fit each top over sandwich bottoms, and crimp edges together with a fork. Brush tops of sandwiches with egg wash, and sprinkle with bagel seasoning.

11. 11

    Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool on a rack for 8 to 10 minutes. Serve warm.