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Melt butter in a saucepan and stir in flour, cook, stirring, for 1 minute.
Gradually add milk and stock and bring to the boil, stirring constantly.
Stir in the chicken, mushrooms, mixed vegies and parsley, salt and pepper to taste.
Stand to cool slightly.
Cut puff pastry in half diagonally making two triangles from each square.
Place filling on 1 side of the triangle and fold pastry over in half, brush edges with egg to join, press together, then fold each corner of the triangle in towards the middle.
Place parcels on a greased oven tray, brush with beaten egg and bake at 220C for approx 20 minutes or until golden brown.
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