Flaky puff pastry filled with tender chicken, broccoli, and a luscious creamy sauce for a delightful bite.
# Components:
→ Poultry & Dairy
01 - 2 cups cooked chicken breast, shredded or diced (approximately 250 g)
02 - 1/2 cup cream cheese, softened (120 ml)
03 - 1/2 cup whole milk (120 ml)
04 - 1/2 cup grated Parmesan cheese (50 g)
05 - 1 egg, beaten (for egg wash)
→ Vegetables
06 - 1 1/2 cups broccoli florets, steamed and chopped (150 g)
07 - 2 green onions, finely sliced
08 - 2 cloves garlic, minced
→ Pastry
09 - 2 sheets puff pastry, thawed
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon ground nutmeg (optional)
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix cooked chicken, chopped broccoli, cream cheese, whole milk, Parmesan cheese, green onions, garlic, salt, pepper, and nutmeg until smooth and creamy.
03 - On a lightly floured surface, unfold puff pastry sheets and cut each into four equal rectangles for a total of eight pieces.
04 - Evenly distribute the filling along one short edge of each rectangle, then roll tightly, sealing the edges by pinching. Place each roll seam-side down on the prepared baking sheet.
05 - Brush the tops of each roll with the beaten egg to achieve a golden crust after baking.
06 - Bake in the preheated oven for 25 to 30 minutes, until the pastry is puffed and golden brown.
07 - Allow the rolls to cool slightly on a rack prior to serving to set the filling.
