Lighter Chicken Pastry Rolls with Mustard Pan Sauce
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Author:sophieb
Total Time:90 minutes
Yield:6 rolls 1x
Description
Savor Lighter Chicken Pastry Rolls paired with zesty Mustard Pan Sauce. A tasty, healthier twist for your next meal or gathering. Perfect bite! (155 chars)
Ingredients
Scale
2 cups of cooked chicken breast, shredded
1 sheet of puff pastry, thawed
2 tablespoons of Dijon mustard
1 cup of chicken broth
1/4 cup of heavy cream
1 medium onion, diced
2 cloves of garlic, minced
2 tablespoons of fresh herbs, chopped (e.g., parsley, thyme)
1 egg, beaten (for egg wash)
Instructions
Heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant. Stir in shredded chicken, fresh herbs, Dijon mustard, and chicken broth. Cook for 5-7 minutes.
In a small saucepan, whisk the remaining chicken broth and heavy cream over medium heat. Simmer and let it reduce for about 5 minutes. Once thickened, mix in a pinch of salt and pepper, then remove from heat.
On a flour-dusted surface, roll the thawed puff pastry sheet until thinner and evenly shaped. Cut into 4-inch squares.
Preheat the oven to 400°F (200°C). Spoon chicken filling into the center of each pastry square. Brush edges with egg wash, fold over and seal with a fork. Place on a lined baking sheet.
Brush the tops with egg wash and bake for 25-30 minutes or until puffed and golden.
Serve warm, drizzled or accompanied by the mustard pan sauce.
Notes
A delicious and healthier twist on a classic dish featuring savory chicken and a delightful mustard pan sauce wrapped in flaky pastry.
