'1 tablespoon unsalted butter or margarine'
'4 tablespoons finely chopped onion'
'1 clove garlic, minced'
'1/2 chicken breast, boned and diced'
'1 medium tomato, peeled and seeded, diced'
'1/2 teaspoon dried oregano'
'salt to taste'
'1 tablespoon chopped hazelnuts or pecans'
'1 tablespoon chopped parsley'
'1 package of pre-made puff pastry, thawed'
'1 tablespoon unsalted butter or margarine'
'4 tablespoons finely chopped onion'
'1 clove garlic, minced'
'1/2 chicken breast, boned and diced'
'1 medium tomato, peeled and seeded, diced'
'1/2 teaspoon dried oregano'
'salt to taste'
'1 tablespoon chopped hazelnuts or pecans'
'1 tablespoon chopped parsley'
'1 package of pre-made puff pastry, thawed'
'In a large skillet, melt the butter or margarine.'
'Add the onion, garlic, and chicken
Cook for 5 minutes, stirring occasionally.'
'Add the tomato, oregano, and salt
Cook for 5 more minutes, stirring occasionally.'
'Stir in the hazelnuts and parsley
Let cool slightly.'
'Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.'
'Cut into circles of about 8 cm diameter.'
'Place 1 1/2 tablespoons of the chicken mixture onto one half of each circle.'
'Moisten the edges with water, fold in half, and press the edges together to seal.'
'Place on a wet plate or tray and refrigerate for at least 3 days before serving.'
