Ingredients:
Puff Pastry: 500g (17.6 oz)
Chicken Breast: 350g (12.3 oz), cut into pieces
Mushrooms: 250g (8.8 oz), cut into pieces
Brown Onion: 1 medium, diced
Cream Cheese: 150g (⅔ cup)
Chopped Parsley: 1 ½ tablespoons
Herbes de Provence: 1 teaspoon
Black Pepper: ½ teaspoon
Salt: 1 teaspoon (adjust to taste)
Egg Yolk: 1
Milk: 1 tablespoon
Directions:
1. Prepare the Filling:
In a medium-high heat pan, add a drizzle of light olive oil.
Sauté the diced onion for 2 minutes until translucent.
Add the chicken pieces, seasoning with salt and black pepper. Cook for about 2 ½ minutes, stirring occasionally.
Incorporate the mushrooms and cook for an additional 7 minutes, stirring occasionally.
Add the herbes de Provence and chopped parsley, stirring for 1 minute.
Finally, add the cream cheese and mix for 1 ½ minutes until well combined. Adjust seasoning with salt to taste and stir for another 30 seconds. Turn off the heat and allow the mixture to cool.
2. Preheat the Oven:
Preheat your oven to 200 °C (400°F) or 180 °C for fan ovens (Gas Mark 6).
3. Prepare the Pastry:
On a floured work surface, roll out the puff pastry. Cut it into squares of approximately 12 x 12 cm (4.7 x 4.7 inches).
Gently stretch the pastry squares using your fingers to make them slightly larger.
4. Assemble the Pies:
Place about 1 ½ tablespoons of the filling in the center of each pastry square.
Fold the pastry over to create a triangle and pinch the edges to seal tightly (refer to the video for visual guidance).
Arrange the stuffed pastries on a baking tray lined with parchment paper.
5. Brush and Bake:
In a small bowl, whisk together the egg yolk and milk.
Brush the mixture over the tops of the pastries to give them a beautiful golden finish.
Bake in the preheated oven for 20 to 25 minutes, or until the pastries are puffed and golden brown.
6. Serve:
