Crispy, golden pastries filled with a creamy seasoned chicken mixture, perfect for parties, snacks, or make-ahead meals.

12–15 puff pastry squares (5×5 inches), thawed

12 oz cooked chicken breast, shredded

2 tbsp unsalted butter

2 tbsp all-purpose flour

1–2 tsp yellow mustard

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

3/4–1 cup whole milk (or 2%)

1 egg, lightly beaten

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1. Warm a skillet and melt butter. Add flour, pepper, and garlic powder; whisk 1 minute. Mix in mustard.

2. Slowly add 3/4 cup milk while whisking. When simmering, add chicken and salt. Cook 1–2 minutes. Add extra milk if needed. Cool filling.

3. Cut pastry squares into triangles. Add 1 tbsp filling, fold, and seal with a fork.

4. Heat oven to 375°F. Brush pastries with beaten egg. Chill 45–60 minutes if dough softened. Bake 25–30 minutes.

5. Freeze assembled pastries if desired. Bake from frozen 27–35 minutes, brushing with egg before baking.

If the filling thickens too much, add a splash of milk.

Avoid opening the oven door during the first 15 minutes for proper puffing.