Rotisserie Chicken Jalapeño Ranch Puff Pastry Pockets

1. Preheat the oven to 400ºF (200ºC). Line baking sheets with parchment paper and set aside.
2. Unfold the thawed puff pastry sheets. Cut each sheet into 9 squares, making a total of 18 squares.
3. In a large bowl, mix together the shredded rotisserie chicken, shredded cheddar cheese, black beans, corn, chopped tomatoes, sliced jalapeño, chopped red onion, and jalapeño ranch dressing until well combined.
4. Place a generous spoonful of the chicken mixture diagonally down the center of each puff pastry square. Each square should get about 2 tablespoons of filling. Fold two opposite corners of each square over the filling and press the edges to seal. Arrange the filled pastry squares on the prepared baking sheets.
5. In a small bowl, beat the egg with 1 tablespoon of water. Brush the tops of the pastry pockets with the egg wash.
6. Bake in the preheated oven for 15-18 minutes, or until the pastries are puffed and golden brown.
7. Allow the pastries to cool slightly before serving. Top with a dollop of guacamole. Serve warm or at room temperature.