Mini Broccoli Cheddar Pockets Recipe

How to make it

1. Preheat your oven to 375° Fahrenheit and line a baking sheet with parchment paper. 
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes, until softened. Add in the broccoli and mushrooms. Season with salt and pepper and continue cooking another 5-10 minutes or until the broccoli begins to brown. Add the Lee Kum Kee Minced Garlic, thyme, nutmeg, and Lee Kum Kee Sriracha Chili Sauce and cook for another minute. Remove from the heat.
3. Stir in the cream cheese, 1 cup cheddar, and Mozzarella cheese.
4. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out and cut each sheet into 9 squares. Evenly divide the broccoli filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork. 
5. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with the remaining 1/2 cup cheddar cheese and the sesame seeds. Transfer to the oven and bake for 20-25 minutes or until golden brown. Let cool and enjoy!