1 pkg puff pastry
1/2 celery stalk, chopped
1/2 large onion, chopped
1/2cup yellow & green pepper, chopped
1/3 of a zucchini, chopped
4 asparagus spears, chopped
1/2 carrot, peeled, chopped
3 cloves, garlic, chopped
2tbsp each chopped fresh dill, oregano & chives (1tsp of dried can be subbed)
1/4cup frozen spinach, defrosted and moisture squeezed out
8 pitted black olives
1 chicken breast, chopped
1/2 pkg of Philadelphia Cooking Creme Savoury Garlic
salt & pepper to taste
4tbsp seasoned bread crumbs
1 egg for egg wash
2tbsp olive oil
2 tbsp sesame seeds
flour for rolling dough
In a large skillet, heat oil on med. high heat add onions and carrots, stir and cook for 1-2min to soften.
Tip in remaining vegetables. Continue cooking for 5 min. Push over vegetables to make space and add chicken, cook until golden and caramelized on all sides. Add seasoning and herbs, continue mixing and cooking for another 5min. Turn off heat and stir in cooking creme until blended. Allow to cool off burner.
On a floured surface roll out pastry dough, keeping it in a rectangle. Cut out 4 squares. Place 1 tbsp of bread crumbs vertically down each square. Dollop large tbsp of mixture over crumbs. Cut slashes approx. 1" apart and 2" into sides of the pastry(view picture). Brush the surrounding dough with egg wash. Begin to crisscross the dough on top of the mixture to enclose the filling (view picture). Brush top of pastry with egg wash and sprinkle with sesame seeds.
Place on a silpat or parchment lined baking sheet. Bake for 35-40min until golden brown.