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Vegetarian Hot Pockets - total time 30 minutes

Eggs are not just for breakfast and baking.  They are a great source of protein in a vegetarian diet.  Quiches, souffles, stratas, frittatas, or poached on a sandwich or in soup are all great ways to incorporate eggs into meals after noon.  Some day I want to have a few chickens and we could have eggs every day... 

Any way, this recipe is kind of like a Hot Pocket... well, only in that it is hot and a pocket of food.  Quality and taste are way better than any Hot Pocket.  But you get the point.  The puff pastry is buttery, flaky, and tender.  The filling tastes fresh and a little spicy.  Really you could put pretty much anything inside these pockets, like ham and cheese or broccoli and cheese or something else and cheese (guess I really want a cheesy pocket).  As long as it is fresh ingredients, it will be good!

1 pkg puff pastry, thawed
5 eggs, divided
4 oz. cheese
1 avocado
.5 cup salsa
salt and pepper

1.  Preheat oven to 400 degrees.  Scramble four eggs with salt and pepper.  Roll out puff pastry and cut into six sections.  Lay puff pastry on parchment paper lined baking sheet.
2.  Layer eggs, cheese, smashed avocado, salsa, and chives on half of the dough.  Fold dough over top of the filling.  Press edge close with fork.
3.  With remaining egg, brush a thin layer of egg over each dough pocket.  Bake for 18 minutes or until crust turns golden and flaky.  


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