Chicken Pastry Recipe from Rose & Crown Dining Room, Epcot
½ pound cooked chicken meat, diced (breast and thigh meat)
¼ cup diced potatoes
¼ cup diced red peppers
¼ cup diced white onions
¼ cup diced carrots
puff pastry sheets (found in freezer section of store)
8 ounces sour cream
6 ounces half and half
6 ounces broth
4 ounces butter
4 ounces flour
1 each shallot, chopped
dash of Tabasco
Roast a whole chicken. Pick the meat from the bone and dice.
Dice the vegetables and cook separately.
Combine vegetables with meat and cold cream sauce (recipe below).
Cut puff pastry into 5” squares. Spoon in ingredients.
Fold corners up to make a triangle and crimp the edges together.
Brush an egg wash (equal parts egg and milk) and bake for 20 minutes at 350º.
Top with hot cream sauce.
Heat the broth and half and half in a separate pan.
Combine flour and butter and cook for 8 minutes, constantly stirring to make a roux.
Slowly add the liquid to the roux, stirring to keep from separating.
Adjust thickness with a little more liquid if needed.
Season with a touch of Tabasco and salt.