Tuesday, August 10, 2010
A friend of mine just had a baby. I wanted to make her family something super yummy to eat when they came home from the hospital. The first thing I thought of was chicken salad, wrapped in puff pastry. It is the ultimate in comfort food, and it's pretty easy to make. I always make two, one to eat, and one to freeze for later.
1 package of puff pastry sheets (I prefer Pepperidge Farms, in the freezer section)
2 boneless, skinless, chicken breasts
1 red pepper (diced)
1/2 cup of green onions(minced)
1 cup of shredded sharp cheddar cheese
1 cup of mayonnaise
salt and pepper to taste
Defrost puff pastry and pre-heat oven according to package directions
Cut the chicken breasts into bite-sized pieces and brown in a skillet using a little bit of olive oil, salt and pepper. Once the chicken is browned, set aside to cool.
In a bowl add cheese, green onions, red peppers, mayonnaise, salt and pepper, and chicken. Mix all together.
Spray a cookie sheet with Pam non-stick spray and lay one pastry sheet on the cookie sheet. Crack egg and beat it until well mixed. Brush egg on pastry. The pastry sheet should have three sections, cut the two side sections in one inch strips. Fill the middle of the pastry with salad mixture. Fold sides of of pastry over the top of the salad, alternating sides. Tuck in ends and brush egg mixture over the top. Repeat process for second pastry sheet. Bake according to pastry package directions, or until golden brown, about 15-18 minutes.