Chicken Mushroom Puff Pastry

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a skillet over medium heat, add olive oil and sauté the onions until translucent, about 3-4 minutes.

3. Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms have softened and released their juices, about 5-6 minutes.

4. Stir in the shredded chicken, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat and let the mixture cool slightly.

5. On a lightly floured surface, unfold the puff pastry sheet. Using a rolling pin, gently roll out the puff pastry to smooth out any creases.

6. Cut the puff pastry sheet into 6 equal squares. Place a spoonful of the chicken-mushroom mixture in the center of each square.

7. Fold one corner of each square over the filling to the opposite corner, creating a triangle shape. Press the edges together firmly to seal the pastry.

8. Using a fork, crimp the edges of the pastry to ensure a tight seal. Place the assembled pastries on the prepared baking sheet.

9. Brush the tops of the pastries with the beaten egg wash to give them a golden-brown finish when baked.

10. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.

11. Once baked, remove the Chicken Mushroom Puff Pastry from the oven and let them cool slightly before serving. These delicious pastries can be enjoyed warm or at room temperature.