INSTRUCTIONS
1. In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the chicken, beans, tomato and ¼ cup chilies.
2. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. Spoon chicken mixture into the center of each square; sprinkle with cheese.
3. Brush egg over edges. Fold dough over filling, forming a triangle; pinch seams to seal. Transfer to a greased baking sheet and brush with remaining egg. Bake at 400°F for 18-22 minutes or until golden brown.
4. Meanwhile, in a small bowl, combine sour cream and remaining chilies. Serve with pockets. Yield: 4 servings.
