chicken and cheddar purses

Name: Chicken and Cheddar Purses
Ingredients: - 1 1/4 cups cooked chicken, diced; - 1 cup shredded cheddar cheese; - 1 pkg. cream cheese, softened, 3 oz; - 3 tbsp. mayonnaise; - 1/4 cup celery, thinly sliced; - 1/4 cup green onion, sliced; - 1 tbsp. pimento, chopped; - 1/2 tsp. garlic salt; - 1/8 tsp. pepper; - 1 pkg. frozen puff pastry, thawed, 17.3 oz; - 1 egg; - 1 tbsp.water

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65 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Mar 1, 2012

This recipe is from Tina Knotts. source of picture is unknown

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Ingredients

- 1 1/4 cups cooked chicken, diced
- 1 cup shredded cheddar cheese
- 1 pkg. cream cheese, softened, 3 oz
- 3 tbsp. mayonnaise
- 1/4 cup celery, thinly sliced
- 1/4 cup green onion, sliced
- 1 tbsp. pimento, chopped
- 1/2 tsp. garlic salt
- 1/8 tsp. pepper
- 1 pkg. frozen puff pastry, thawed, 17.3 oz
- 1 egg
- 1 tbsp.water

How To Make chicken and cheddar purses

Step 1

Mix all ingredients except pastry, egg and water. Set aside.

Step 2

Unfold thawed pastry on lightly floured surface. Roll each sheet into a 12 inch square. Cut six 6 inch squares, reserving remaining pastry for another use. Spoon 1/3 cup chicken mixture onto center of each square. Bring four corners of pastry to center; twist slightly. Press edges to seal, forming a bundle shape.
Step 3

Arrange bundle on ungreased baking sheet. Whisk together egg and water; brush over bundles. Bake at 400 for 15 to 25 minutes, til golden. Makes 6 Tina Knotts
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