chicken, cooked and chopped
salt and freshly ground pepper to taste
crescent dinner rolls
In a large frying pan, melt butter over medium heat.
Add shallots and garlic and cook until tender but not brown, about 2 minutes.
Stir in chicken, rice, parsley, thyme, and salt and pepper to taste.
Separate crescent rolls into 4 squares; seal line in each square.
Divide chicken mixture equally among squares; fold to make a triangle and seal edges.
Prick tops of pastry with fork and brush with egg.
Bake on an ungreased baking sheet 15 minutes, until golden brown.
Remove to a serving platter and keep warm until ready to serve.