Flaky Chicken Pastries (Print Version)

# Ingredients:

→ Pastry and Main Components

01 - 5x5 inch squares of puff pastry, thawed (makes 12-15 pastries)
02 - Shredded chicken breast, already cooked and weighing about 12 ounces
03 - A cup of either 2% or whole milk
04 - A beaten large egg, for brushing the pastries

→ Sauce Base

05 - Two tablespoons of unsalted butter
06 - Sifted all-purpose flour, about 2 tablespoons
07 - Two teaspoons of Dijon or yellow mustard

→ Seasonings

08 - Half a teaspoon of freshly ground black pepper
09 - A half teaspoon of fine sea salt
10 - Garlic powder, also half a teaspoon

# Instructions:

01 - Heat up butter in a pan on medium. When melted, mix in the flour, garlic powder, and pepper while whisking quickly. Cook this mix for a little over a minute until you can smell the ingredients working together (no raw flour smell!). Finish it off by stirring mustard into this mix to add tang.
02 - As you keep whisking steadily, pour in ¾ of a cup of warm milk a little at a time. Let it cook until it gently bubbles. Fold the chicken and salt into this mixture, stirring to blend everything well. If it's too thick, slowly add the rest of the milk. Let it simmer for a minute or so to combine, then taste it to see if it needs tweaks. Let this filling cool down - it’ll thicken itself as it sits.
03 - Take the puff pastry squares and cut each into two triangles. On one triangle side, spoon a big tablespoon of the chicken filling. Fold the other side over, lining up edges, then press closed using a fork or pastry crimper for a neat design.
04 - Set the oven to 375°F, placing the rack in the middle. Put the pastries on a baking sheet lined with parchment paper, brush them lightly in the beaten egg. If they feel soft, pop them in the fridge for 45-60 minutes. Bake them for 25 to 30 minutes, until perfectly golden. During the first 15 minutes, keep the oven door closed!
05 - If you're making these in advance, line unbaked pastries on a sheet with room in between and freeze for a couple of hours until hard. Then move them to freezer-safe bags. When baking straight from frozen later, brush with egg wash and cook at 375°F for 27-35 minutes. Remember to leave the oven door shut for the first 15 minutes for the best results.

# Notes:

01 - You can jazz up these pastries with extra flavors like caramelized onions, sautéed mushrooms, or a spicy kick from chopped jalapeños.
02 - Store any leftovers in the fridge, heating them up again in just a few minutes (use a 300°F oven or air fryer for 5-8 minutes) to revive their crispiness.
03 - If using Pepperidge Farm puff pastry, roll them into 10x10 inch squares before cutting them into four pieces. Two boxes should be enough for this recipe.

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