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Ingredients:
Puff Pastry: 500g (17.6 oz)
Chicken Breast: 350g (12.3 oz), cut into pieces
Mushrooms: 250g (8.8 oz), cut into pieces
Brown Onion: 1 medium, diced
Cream Cheese: 150g (⅔ cup)
Chopped Parsley: 1 ½ tablespoons
Herbes de Provence: 1 teaspoon
Black Pepper: ½ teaspoon
Salt: 1 teaspoon (adjust to taste)
Egg Yolk: 1
Milk: 1 tablespoon
Directions:
1. Prepare the Filling:
In a medium-high heat pan, add a drizzle of light olive oil.
Sauté the diced onion for 2 minutes until translucent.
Add the chicken pieces, seasoning with salt and black pepper. Cook for about 2 ½ minutes, stirring occasionally.
Incorporate the mushrooms and cook for an additional 7 minutes, stirring occasionally.
Add the herbes de Provence and chopped parsley, stirring for 1 minute.
Finally, add the cream cheese and mix for 1 ½ minutes until well combined. Adjust seasoning with salt to taste and stir for another 30 seconds. Turn off the heat and allow the mixture to cool.
2. Preheat the Oven:
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