A fancy-schmancy title for this dish. It’s basically seasoned chicken wrapped in puff pastry. This recipe is from Pepperidge Farm’s Puff Pastry recipes. I used a nondairy frozen puff pastry instead of theirs, and everything else (for once!) I followed. This makes two “rolls” – one of mine rolled out fatter than the other, for some reason, but they both were mighty good.
Chopped chicken with dill en croute
1 package (16-17 ounces) puff pastry sheets (2 sheets)
1 tablespoon water
3 tablespoons margarine
3 tablespoons flour
1/2 cup nondairy creamer
1/2 cup dry white wine
1 tablespoon soy sauce
1/8 teaspoon each ground black pepper, ground white pepper, and garlic powder
2 pounds skinless, boneless chicken breasts, cooked and shredded
1 8-ounce package mushrooms, sliced
1 small onion, chopped
3 tablespoons chopped fresh dill weed
Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400 degrees F.
Crack 1 egg and separate out the white in one bowl and the yolk in a small cup. Add the water to the cup and stir with a fork.
Crack 2 more eggs, adding the whites to the whites bowl and putting the yolks in a separate bowl.
Heat the margarine in a 2-quart saucepan. Add the flour. Cook and stir until well blended. Slowly add the creamer and wine and continue stirring until thickened. Add the soy sauce and seasonings.
Put the chicken, mushrooms, onion, and dill in a food processor container fitted with a steel blade. Cover and pulse until mixture is chunky in texture. Add the 2 egg yolks and sauce mixture. Pulse just until ingredients are mixed. Put the mixture in a medium bowl.
Beat the 3 egg whites with an electric mixer at high speed until stiff. Fold the whites into the chicken mixture.
Unfold 1 pastry sheet on a lightly floured surface. Roll into a 15-9″ rectangle. Place half of the chicken mixture lengthwise down the center of the rectangle. Fold two long opposite sides over the chicken mixture. Press the edges to seal. Place seam-side down on a baking sheet. Repeat with the remaining pastry and chicken mixture. Brush with the egg mixture.
Bake for 30 minutes or until golden. Cool slightly, slight and serve warm. Makes 10 servings.