For dinner this evening, I used another quarter of the whole wheat puff pastry dough to make a very simple dinner with a bit of leftover chicken and fromage blanc I had on hand.
Here is what is needed to make this simple recipe:
1/4 whole wheat puff pastry dough
2 cups leftover chicken
1/2 cup (4 oz) fromage blanc/cream cheese
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dried mustard
1/8 teaspoon pepper
(1 egg with a Tablespoon of water added for brushing on the packets)
Roll out the puff pastry into a 16 x 16 inch square and cut into 16 equal pieces 4 inches x 4 inches.
Put the rest of the ingredients into a food processor and pulse until all of the ingredients are incorporated.
Divide the chicken filling among the 16 squares of puff pastry.
Crimp up the edges of each packet.
Brush the packets with the egg wash.
Put into the 425 degree Fahrenheit oven for 15 minutes, then reduce the heat to 350 degrees and bake for another 15 minutes.