Ingredients
- 2 ¼ cups Chicken Breast, minced (I used rotisserie chicken)
- 1 medium carrot, grated
- 1 tart apple, grated
- 1 medium onion, grated
- 3 Tbsp Parmesan Cheese
- 1 egg, lightly beaten
- 2 garlic cloves
- 2 tsp white wheat flour
- 1 Tbsp Fresh Thyme leaves
- ½ Tbsp Dijon Mustard
- ½ Tbsp Honey Mustard
- Salt and Pepper
- Puff Pastry, Thawed ( I used DuFour Pastry Kitchens puff pastry – at Whole Foods)
- 1 egg white
Instructions
- Preheat oven to 375 degrees and line baking sheet with parchment paper.
- Place chicken breast in the food processor to mince. If you would like you can also use the food processor to grate the carrots, apple and onion. In a large mixing bowl, mix the chicken, carrot, apple, onion. Parmesan cheese, egg, garlic and flour until well combined.
- Lay puff pastry out onto a lightly floured work surface and slightly press out. You won’t need press out that much if you are using the DuFour Pastry dough. Then cut the pastry dough into four equal rectangles (down the center and across). Then divide the mixture into 6 equal portions and spoon evenly down the center of the pastry rectangle.
- Fold one edge of the pastry over the filling, stretching it slightly as you go and tuck it under the chicken mixture slightly. Fold the other pastry edge over the top to form a seam and press down gently to seal. Turn the roll over so seam is face down. Repeat with the remaining rolls.
- Once you have completed the 4 rolls cut into 4 to 5 little bites. You should have around 20 to 25 bites when completed. Make a small slit on the top of each bite to prevent them from bursting. Arrange the bites onto your prepared baking sheet. Cover with plastic wrap and chill for 30 minutes.
- Uncover the bites and brush the tops with egg white then bake for 30 minutes until golden brown and cooked through. Serve with your favorite sauce.
Recipe and Photo: Multiply Delicious / CC BY
