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Chicken Madeira Pastry

Chicken Madeira Pastry
Save half the chicken you ordered, and look forward to folding it in puff pastry for a beautiful supper that feeds the whole family. Keep in mind, any leftover chicken you have on hand would also work well in this recipe. —Simple & Delicious Test Kitchen
4 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1 package (6-1/2 ounces) garlic-herb spreadable cheese
  • 3 tablespoons 2% milk
  • 1 tablespoon Dijon mustard
  • 1-1/2 cups frozen peas and pearl onions
  • 1-1/4 cups cubed leftover chicken from Cheesecake Factory's Chicken Madeira
  • 1 sheet frozen puff pastry, thawed
  • 1-1/2 cups refrigerated mashed potatoes
  • 1 egg, beaten

Directions

  • Combine the spreadable cheese, milk and mustard in a small saucepan.
  • Cook and stir over low heat for 2-3 minutes or until smooth. Set
  • aside 1/4 cup for serving. Add the peas and pearl onions and chicken
  • to the saucepan; heat through.
  • Roll out pastry on a lightly floured surface into a 15-in. x 10-in.
  • rectangle; transfer to an ungreased baking sheet. Spread potatoes
  • lengthwise down the center third of rectangle to within 1-inch of
  • the ends; top with chicken mixture.
  • Cut eight strips on each long side about 3 inches into the center.
  • Bring one strip from each side over filling and pinch ends to seal;
  • repeat. Brush with egg.
  • Bake at 400° for 20-25 minutes or until golden brown. Serve with
  • reserved sauce. Yield: 4 servings.
© Taste of Home 2013

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Chicken Madeira Pastry (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013