Instructions
Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: In a skillet, heat butter and olive oil over medium heat. Sauté onions and garlic until soft, about 2-3 minutes.
Step 3: Add mushrooms and cook until they release moisture and begin to brown, about 5 minutes.
Step 4: Stir in chicken, then sprinkle flour over the mixture. Cook for 1 minute.
Step 5: Slowly add milk while stirring, allowing the mixture to thicken. Add salt, pepper, thyme, and Parmesan (if using). Let cool.
Step 6: Roll out puff pastry and cut into squares or rectangles. Spoon chicken mixture onto half of each piece, leaving room around edges.
Step 7: Fold pastry over filling and crimp edges with a fork to seal. Brush tops with egg wash.
Step 8: Bake for 20–25 minutes or until golden and puffed. Let cool slightly, garnish with fresh herbs, and serve.
Storage Information
Store cooled pastries in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results. They can also be frozen before or after baking—wrap well and bake straight from frozen, adding extra time as needed.