Artichoke Jalapeño & Parmesan Hand Pies

Directions

1. Line a large baking sheet with parchment paper.
2. Roll out puff pastry sheets, just enough to flatten and smooth out any creases in the dough. Cut into 3-inch squares and transfer to baking sheet.
3. Spoon heaping teaspoons of Stonemill Kitchens Artichoke, Jalapeño & Parmesan Dip onto the center of each puff pastry square. Lightly brush the edges of the pastry with egg wash (1 large egg, beaten with 2 tsp. of water). Then fold one corner to meet another corner, forming triangles.
4. Brush each hand pie lightly with egg wash, and cut a small slit in the center of each one. Refrigerate pies for 25 minutes.
5. Preheat oven to 375 degrees F. Bake pies until golden, about 30 minutes. Let cool 5 minutes before serving.