Ingredients
1 package (8 ounces) cream cheese, softened2 tablespoons lemon juice1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons capers, drained1 large shallot, finely chopped1 sheet frozen puff pastry, thawed4 chicken tenderloins, cubed1 large egg, well beaten1 tablespoon water4 thin lemon slices2 tablespoons chopped fresh parsley
Preparation
Preheat air fryer to 400°. In a bowl, beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot.
Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken.
Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pockets, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent.
Place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-25 minutes. Remove from air fryer; cool 5 minutes. Serve pockets with lemon slices and parsley.
