Chicken Puff Pastry

Ingredients

• 1 pack of fresh puff pastry sheets (42 x 24 cm)
• 6 tbsp butter (soft)
• 1 roasted chicken (from yesterday)
• 1 large can of carrot peas mix
• 300 g sour cream
• 50 ml whipping cream
• 1 tbsp Cornstarch
• Salt
• Pepper
• 1 Egg white

Instructions

1. 1.

   Unpack the puff pastry, lay it out and cut into 8 squares. Brush 4 squares with a little butter and place another square on top to form double layers. Fold each pair into a larger square about 18 x 18 cm, separate them with parchment paper and refrigerate.

2. 2.

   Peel the chicken, pull the meat off the bones in chunks and put it in a bowl. Open the can of carrot peas mix, strain it well, and add it to the chicken. Add sour cream and whipping cream, stir, season with salt and pepper, sift cornstarch over the mixture and fold it in. Fold in the vegetable mix. Place the squares on a lightly floured surface. Spread an even layer of filling onto each square; if there is excess, freeze the leftovers. Brush the edges with egg white, cut the squares diagonally, press the edges together with a fork to seal. Arrange the pastries on a well greased baking sheet with some space between them, brush generously with the remaining butter and bake in a preheated oven at 220°C for about 20 minutes, covering with parchment paper if needed.

3. 3.

   Serve hot or cold.