What Hot Pockets Should Be

I have recently discovered that puff pastry should be a staple in everyone's home! It is so easy to work with and can be used in both sweet and savory ways.
Last week I used it to make "hot pockets" for dinner. They were a hit with both kids, and I used the left over filling in a pasta salad two nights later.

Ingredients:
1 sheet puff pastry thawed according to package directions
chicken broth
1 chicken breast
2 Tbsp olive oil
1 onion
5 or 6 mushroom sliced
2 cloves garlic, minced
2 tomatoes, chopped
2 Tbsp sundried tomatoes
2 Tbsp cooking sherry
salt and pepper to taste
2 cups raw spinach
1 cup mozzarella cheese

Directions:
Put raw chicken breast in a pan, cover with chicken broth. Bring broth to a simmer and let it cook the chicken breast all the way through.

Meanwhile, heat olive oil in a pan, saute onion and garlic on medium heat till onions are a light brown. Add mushroom and tomatoes and cook for about 5 minutes longer. Then add sundried tomatoes, spinach, sherry and salt and pepper and cook till the spinach is wilted. Take off heat.
Lightly flour a work surface and roll out your puff pastry. Cut in into four equal squares. Add the mozzarella cheese to the filling mixture, and put a healthy spoonful of the filling in the middle of the pastry squares and fold into a triangle. Press the edges firmly together, put on baking sheet. Prick the top of the pastry with a fork.
Bake at 375 for about 25 minutes, till pastry is brown and puffy.
Enjoy!