Preheat oven to 350 degrees F.
In a bowl, combine all ingredients, except the puff pastry.
Cut puff pastry into 8 equal triangles. Arrange triangles in a circle with the pointed end facing out.
Spoon chicken mixture in a ring on top of the puff pastry triangles, leaving the points exposed. Fold the pointed ends over the chicken mixture, pressing the points down to seal. Brush with egg wash.
Bake for 25 minutes until golden brown.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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