| 1 | On a floured surface, roll each sheet of pastry to a 12 x 12" square and trim sides even. |
| 2 | Cut 16-3" squares from each sheet (32). |
| 3 | Place the chicken and bbq sauce in a mixing bowl and mix well. |
| 4 | Place about ?t of the filling on one diagonal half of each square. |
| 5 | Brush the edges of each with a little of the beaten egg. |
| 6 | Fold neatly in half to form a triangle, and press the edges with the tines of a fork to seal. |
| 7 | Place on 2 foil-lined baking sheets. |
| 8 | Can cover and refrig up to a day. |
| 9 | They can also be frozen. |
| 10 | Cover with plastic wrap and then wrap tightly with foil. |
| 11 | Defrost for 24 hours in refrigerator before baking. |
| 12 | Preheat oven 350. |
| 13 | Brush tops of each with beaten egg. |
| 14 | Bake until golden, about 20 minutes. |
| 15 | Remove and cool 5 minutes. |
| 16 | Arrange on a napkin-lined serving plate or place in a napkin-lined basket. |
| 17 | Serve warm. |
| 18 | Bbq sauce: Combine all in large heavy saucepan and mix well. |
| 19 | Cook, stirring occasionally, over low to medium heat, until has reduced by half and is quite thick, about 1 hour. |
| 20 | Remove from heat and cool. |
| 21 | Cover tightly and refrigerate. |
| 22 | Can be stored in refrigerator for up to 4 weeks. |
| 23 | It"s best made at last 1 day in advance. |
| 24 | Can use on grilled chicken, pork chops, or ribs |
