Quick & Easy Savoury Chicken Parcels

[courtesy of delicious magazine, again apologies as I still don't have my camera yet]

Okay, another delightful treat for you guys, back to Euro after some Asian flavours, ha,ha,ha...that's how I like it! eclectic and a happy jumble of recipe mix so it doesn't get boring at all, agree? :)  i know you would. Now, this recipe is plain easy and great for when you are rushing to make a meal- a nice meal because IT IS NICE and filling too. Serve it with fresh garden salad and a dressing of your choice. Hmm.
Right shall we begin?

INGREDIENTS:

Thawed Grocery bought flaky-puff pastry, 5 sheets
Campbells Cream of Mushroom, 1 can
1 medium onion, minced
1/4 c cream
dollop of butter and cooking oil
1-2 chicken breasts, boiled til tender and cubed
seasonings: salt and freshly ground pepper
1 medium zucchini, small head of broccoli
half each of green and red capsicum, cut into medium squares
button mushrooms
1 can sweet corn, drained

HOW TO:

1. In a pan, over medium heat, toss in butter & oil, saute onion until translucent. Add in the chicken and seasonings and let saute' for a couple of minutes.

2. Add in 3/4 of Campbell's and let the cream 'loosen' up with the heat. Mix well.

3. Pour in 1/4 c of cream and all the veges except the mushrooms. Lower heat and simmer for 2-3 minutes

4. When the veges are tender, take off from heat and throw in the sliced mushrooms  :) Let cool.
COOK'S NOTE: We want this a bit thick rather than runny...so if you think the sauce is still runny, just add in more cream and simmer over low heat to thicken.

ASSEMBLY:

1. Prepare cookie sheet or tray and spritz some oil for easy lifting later on and then spread the baking paper.

2. Lay out pastry and spoon cooled chicken mixture onto the middle part of the pastry square, just divide portions equally. Grind a fresh lot of pepper on top & grated cheese if you like.

3. Fold in pastry edges together to form a parcel (see photo...) and seal tightly.  Using a spatula, lift each one to the tray, I just baked 2 at a time but if you have a bigger oven then that's even better.

4. Brush each one with eggwash (1 egg + 1 tbsp. milk), brush top and sides well. Bake for 15 minutes or until the parcel is nicely browned and puffed. Halfway through baking, I just brushed some more of the eggwash- to give it a nice shiny look :)

5. Once cooked, let it cool on the tray an then carefully lift and plate. Serve with salad.

Another simple yet  remarkable dish and experiment with other fillings too like:
*Smoked salmon, spinach and Bocconccini
*Beef Stroganoff
etc....whatever takes your fancy ;)

NOTE: As with any other pastry dish, it is always best when served hot & straight out of the oven...so time it well. Leftovers for the next day are ok but the pastry has lost its 'crispiness' and it kinda gets soggy. You could also make a batch and freeze them, they keep well.

“The gentle art of gastronomy is a friendly one. 

It hurdles the language barrier, makes friends among civilized people,

 and warms the heart.” - Samuel V. Chamberlain