Chicken and Cheddar Purses

Lynnda Cloutier


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


★★★★★ 1 vote



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  • ·
    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


  1. Mix all ingredients except pastry, egg and water. Set aside.
  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.
  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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About Chicken and Cheddar Purses

Course/Dish: Chicken

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