Cheddar Chicken Croissants

I got this recipe from the French language “24 Heurs” free newspaper.

  • 2 cups chicken, cooked and cooled
  • 2 tablespoons butter
  • 6 tablespoons chives (we realized that we didn’t have any so used a mix or parsley and paprika instead)
  • 1 puff pastry square
  • 4 tablespoons Dijon mustard (another ingredient we realized we didn’t have so we used honey mustard instead)
  • 2 cups shredded cheddar cheese
  • 1 egg, beaten
  1. Preheat oven to 400F.
  2. In a bowl, combine the chicken, butter and chives (or whatever seasonings you may be using instead).
  3. Roll out the puff pasty to .5 cm thickness. Cut into 4 triangles (two sides of each triangle need to be longer than the base, though I don’t think we did this right). Spread mustard on each triangle.
  4. Divide chicken and cheese evenly over each triangle. Starting from the long side of the triangle, roll up (like a croissant roll). Egg wash and bake 50 min (our needed only 30 before it was golden brown and the dough cooked through).

Chicken Croissant

Verdict: This was a good recipe, but not my favourite. I am not really sure why the recipe called for butter to be added into the chicken, most of it melted out during baking and made it a little greasy to the touch.

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