I haven’t been inspired too much lately in the kitchen. Hate to admit it, but there have been a lot of soup & salad nights…and sometimes sans soup. Call it laziness, call it I’m pregnant AND lazy. The other night I splurged and went to good old Publix and grabbed a yummy rotisserie chicken. So what to do with all the left overs?? Chicken Pot Pie is always a nice fall back, but tonight I decided to step outside the box and make Parcels. What the hell is a parcel you may ask? A fancy word for a package. Cause I’m fancy like that. So basically, Chicken Parcels are little light-puffy-chickeny packages of deliciousness. You need to make them. I promise you will get rave reviews!
1 package Frozen Pastry Sheets
3 tablespoons Butter
4 tablespoons Parsley, chopped
8 slices Cooked Ham, diced
2 cups Chicken, cooked & chopped
1 small/medium Onion, diced
1/2 to 1 cup Heavy Cream
1 Egg Yolk
Thaw out pastry dough and preheat oven to 375 degrees.
Peel and chop the onion. In a medium sized pan, fry onions in the butter until they are transparent. Place chopped chicken, ham, fried onion and parsley in a medium sized bowl. Lightly beat cream then slowly stir into the chicken mixture. You just need to put enough cream in to make the mixture moist but not runny, so you may not need the whole cup.
Roll out dough on lightly floured surface. Cut each sheet into 4 squares (5 inch squares). In the package there should be 2 pastry sheets.
Place some of the chicken mixture in the middle of each square. I used about 1 1/2 tablespoons of filling on each. Dampen the dough edges with cold water. Fold corners to center to cover the filing, pinching the edges together but leaving a small hole in the top.
Place parcels on a greased baking sheet. Then beat the egg yolk with a pinch of salt and brush the parcels. Bake for 25 minutes until they have risen and are golden brown.
The chicken parcels can be frozen, too, just bake frozen parcels for 35 to 45 minutes for a quick dinner!