Prep the chicken- over medium high heat, toss together the chicken thigh pieces, Classic Curry Sauce, and one cup coconut milk. Simmer until completely cooked through and set aside.

Preheat the oven to 400°F. In a medium sized mixing bowl, combine creamed cheese, ½ of the chicken curry, dried cranberries, scallions, salt, pepper and mozzarella to and stir to combine.

On a lightly floured area, roll one sheet at a time into a 12×12 square. Using a sharp knife, cut the dough into 9. Repeat with the other pastry dough for 18 pieces total.

Add about 2 tablespoons of the chicken and cheese mixture to the center of each square. Fold the dough inward from each corner, touching in the center. Place all the pastries on a baking sheet lined with parchment paper. Place the tray in the refrigerator to chill the dough for 30 minutes. Remove the tray and brush the triangle pockets with the egg wash.

Bake in the preheated 400°F oven for 25 minutes or until the pastry is a deep golden brown.

Remove the pockets to a wire rack and let cool for 5 minutes before serving.