Ingredients

The following ingredients have 4 Servings
  • 1 rotisserie chicken
  • 2 cups bechamel sauce
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese
  • 2 tsp fresh thyme leaves
  • 1 tsp garlic powder
  • salt and pepper (to taste )
  • 3 puff pastry sheets (thawed )
  • 1 egg (beaten)
  • 2 tbsp sesame seeds

Instruction

  • Preheat the oven to 200°C/390°F.
  • Remove the chicken from the bone and discard any skin. Shred the chicken meat into a large bowl.
  • Add the bechamel sauce, sour cream, Parmesan and seasoning. Mix well. 
  • On a floured surface, roll the pastry out to approximately ½cm/¼inch thick.
  • Cut each sheet into 12 squares (this makes medium-sized puffs. You could make smaller or larger puffs, depending on your preference.)
  • Brush around the edges of the squares then place a spoonful of filling in the center. Top with another sheet of pastry then carefully seal the edges.
  • Crimp with a fork and if preferred, slice any rough edges off to result in neat squares.
  • Make a small cut into the top of each puff to allow steam to escape. 
  • Transfer the chicken puff pastry puffs to lined baking sheets then brush with beaten egg and sprinkle over sesame seeds.
  • Place in a preheated oven and allow to bake for 15-20 minutes until they are golden brown and crisp.
  • Remove from the oven and allow to cool for 10 minutes before serving.