Ingredients:

  • 1 lb chicken breast, finely diced
  • 2 tbsp unsalted butter
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 4 oz Philadelphia cream cheese, softened
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tbsp milk
  • 1 tsp sesame seeds

Instructions:

  1. Melt butter in a skillet over medium heat. Add the minced onion and cook until translucent, then stir in the garlic for 30 seconds until fragrant.
  2. Add the diced chicken breast and cook until the meat is opaque and just cooked through (about 5–7 minutes).
  3. Lower the heat and stir in the Philadelphia cream cheese and heavy cream. Stir constantly until the mixture forms a velvety, cohesive sauce that clings to the chicken.
  4. Stir in salt, pepper, and parsley. Transfer the filling to a bowl and let it cool to room temperature.
  5. Roll out the thawed puff pastry on a lightly floured surface and cut the sheet into 4 equal squares.
  6. Place a generous scoop of the cooled creamy chicken filling in the center of each square, leaving a 1/2-inch border.
  7. Fold the pastry over to create a triangle or rectangle and press the edges firmly with a fork to create a tight seal.
  8. Place the pastries on a parchment-lined baking sheet. Brush the tops evenly with the beaten egg and milk mixture, then sprinkle with sesame seeds.
  9. Optional: Place the tray in the freezer for 10 minutes to ensure a higher lift.
  10. Bake at 400°F (200°C) for 20–25 minutes until the crust is deep mahogany-gold and sounds hollow when tapped.