1.5 cups cooked and minced bnlss chicken
8 ounces mushrooms, minced
3 TBS butter
2 TBS parsley, chopped
1 TBS thyme, chopped
one 17 oz. package frozen puff pastry, thawed
Preheat oven to 450 F.
Saute minced mushrooms in 1 tablespoon butter over medium heat, stirring, about 3 minutes.
In medium bowl, stir 2 tablespoons butter, chicken, parsley, thyme and mushrooms.
On a lightly floured surface, roll out both pieces of puff pastry. Using a pizza wheel, cut each piece in half. Spread half of the chicken mixture on one piece of puff pastry, and the remainder on the other piece. Top each with another piece of puff pastry. Using a rolling pin, lightly roll over the pastry.
Using the pizza wheel, cut the pastry into strips, each about 1 inch by 3 inches. Lay strips on a baking sheet. Bake 5 Ð 6 minutes, until puffed and golden brown. Serve immediately.
Makes 24 appetizers.
Per serving: 141 calories; 9 g fat; 2 g saturated fat