Spinach Artichoke Chicken Pastries

Preheat your oven to 375°F (190°C).

Thaw the frozen spinach and squeeze out all excess liquid using a paper towel or cheesecloth. Place the dry spinach in a large mixing bowl.

To the bowl with the spinach, add the drained artichoke hearts, softened cream cheese, shredded Parmesan, minced garlic, and freshly cracked black pepper.

Stir all the ingredients together until well combined. Set the filling aside.

Slice the chicken sausage links on a bias into bite-sized pieces.

Unfold the thawed puff pastry sheets on a clean surface. Cut each sheet into four equal squares.

Arrange the puff pastry squares on a large baking sheet.

Place a generous dollop of the spinach artichoke mixture in the center of each pastry square.

Top the filling with a few slices of the chicken sausage.

To fold, bring two opposite corners of each pastry square to the center and pinch them together firmly to seal.

In a small bowl, beat an egg to create an egg wash. Brush the exposed puff pastry with the egg wash.

Sprinkle the pastries with flaky sea salt.

Bake at 375°F for 15-20 minutes, or until golden brown and puffed.

Let cool slightly before serving.