Ingredients:

  • 450g Chicken breast, finely diced
  • 30g Unsalted butter
  • 5g Garlic powder
  • 2.5g Salt
  • 1.25g Black pepper
  • 56g Cream cheese, softened
  • 250g Frozen puff pastry, thawed
  • 1 large Egg (beaten for wash)
  • 15ml Water
  • 240ml Heavy cream
  • 50g Freshly grated Parmesan cheese
  • 15g Butter
  • 0.5g Nutmeg
  • Fresh parsley for garnish

Instructions:

  1. Sauté the diced chicken breast in butter over medium-high heat until the meat is opaque and smells nutty. Stir in the garlic powder, salt, and pepper. Once cooked through, remove from heat and fold in the softened cream cheese until a thick, cohesive paste forms. Let this cool slightly to prevent the pastry from melting.
  2. Roll out the puff pastry and cut into 4 equal squares. Place a generous scoop of the chicken mixture in the center of each square. Fold the corners inward to create a 'pillow' shape, pinching the seams tightly. Place on a parchment-lined sheet and brush the tops with the egg wash until glossy. Bake at 400°F (200°C) for 15–20 minutes or until the pastry is risen and mahogany-colored.
  3. While the pillows bake, melt butter in a saucepan over medium heat. Pour in the heavy cream and simmer for 3–5 minutes until it reduces slightly. Lower the heat and whisk in the Parmesan cheese gradually until the sauce thickens enough to coat the back of a spoon. Stir in a pinch of nutmeg for depth.