1 package of puff pastry
2 cups (about 3/4 cup) cooked, shredded chicken (can be leftover from roasted chicken)
1 cup cooked, mashed mushrooms
2 eggs
Salt, black pepper, and parsley to taste
1 package of puff pastry
2 cups (about 3/4 cup) cooked, shredded chicken (can be leftover from roasted chicken)
1 cup cooked, mashed mushrooms
2 eggs
Salt, black pepper, and parsley to taste
Mix the chicken with the mushrooms in a pan and heat for five minutes
Season with salt, black pepper, and chopped parsley
Stir and let it cool
Roll out the puff pastry on a flat surface and cut out a large circle using a pizza cutter
Spread the filling on half of the circle, fold the other half over to form a turnover, and press edges together
Brush the entire surface with an egg and use the remaining egg to coat the edge
Place in a medium oven preheated until the pastry is golden brown
Serve warm.
