4 sheets of pastry
2 tbsp butter or margarine
1 1/2 cups cooked, shredded chicken
3 oz cream cheese
1/4 tsp salt
1/4 tsp thyme leaves
1/4 tsp pepper
3 tbs white wine or chicken broth
Beaten egg or milk
Melt butter, add onion. Cook over medium heat until soft.
Stir in remaining filling ingredients and continue cooking, stirring occassionaly until cream cheese has melted.
Heat oven 375 (190)
Line oven tray with baking paper.
Cut pastry sheets into quaters and add filing to one side of each quarter. Fold remaining pastry half over and press edges together.
Brush pastry with egg or milk.
Cook for 15 to 20 mins or until golden brown.
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KB and Whitesnake
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