Ingredients:

  • 2 cups cooked chicken, shredded (about 400g)
  • 1/2 cup onion, finely chopped (75g)
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped (15g)
  • 1 teaspoon dried thyme (5g)
  • 1 tablespoon Dijon mustard (15g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1/2 cup cream cheese, softened (120g)
  • 1 package store-bought puff pastry (2 sheets, about 1 lb/450g total)
  • 1 egg, beaten, for egg wash

Instructions:

  1. In a mixing bowl, combine shredded chicken, onion, garlic, parsley, thyme, Dijon mustard, salt, pepper, and cream cheese. Mix until well incorporated.
  2. Cover the filling and refrigerate for at least 15 minutes to firm it up.
  3. Preheat the oven to 400°F (200°C). On a floured surface, roll out the puff pastry sheets to about 1/8 inch thick.
  4. Using a sharp knife or pizza cutter, cut the pastry into squares or circles (about 5x5 inches or 12 cm in diameter).
  5. Place a heaping tablespoon of chicken filling in the center of each pastry piece. Fold the pastry over to form pockets. Press the edges together to seal, using a fork if desired.
  6. Brush the tops of the patties with beaten egg for a golden finish.
  7. Place the patties on a parchment-lined baking sheet. Bake for 25-30 minutes or until golden brown and puffed.
  8. Allow patties to cool for a few minutes before serving. Enjoy warm!