Chicken in Pastry
Yield
4 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
shallots
chopped |
*
|
| 1 | medium |
garlic cloves
|
*
|
| 1 | pound |
chicken
chopped, cooked |
|
| 2 | teaspoons |
parsley leaves
dried |
|
| ⅛ | teaspoon |
thyme
dried |
*
|
|
salt
|
*
|
||
|
black pepper
|
*
|
||
| 8 | ounces |
crescent roll dough
|
*
|
| ¼ | cup |
liquid egg substitute
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 59 | ml |
shallots
chopped |
*
|
| 1 | medium |
garlic cloves
|
*
|
| 453.6 | g |
chicken
chopped, cooked |
|
| 1E+1 | ml |
parsley leaves
dried |
|
| 0.6 | ml |
thyme
dried |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 231.2 | ml/g |
crescent roll dough
|
*
|
| 59 | ml |
liquid egg substitute
|
Directions
Preheat oven to 350℉ (180℃).
In a large frying pan, melt margarine over medium heat.
Add shallots and garlic and cook until tender but not brown, about 2 minutes.
Stir in chicken, rice, parsley, thyme, and salt and pepper to taste.
Separate crescent rolls into 4 squares; seal line in each square.
Divide chicken mixture equally among squares; fold to make a triangle and seal edges.
Prick tops of pastry with fork and brush with egg.
Bake on an ungreased baking sheet 15 minutes, until golden brown.
Remove to a serving platter and keep warm until ready to serve.
