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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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More Peanut butter. Ingredients:
2 tablespoons cream |
2 tablespoons kraft* smooth peanut butter |
1 tablespoon french honey mustard dressing (i use kraft) |
1 cup diced cooked chicken |
1/3 cup finely diced cooked pumpkin |
1/4 cup finely diced cooked carrot |
salt and pepper, to taste |
2 sheets puff pastry, cut into 18 squares |
1 egg, lightly beaten |
Directions:
1. Combine cream, peanut butter and dressing until smooth. Add chicken, pumpkin and carrots, season to taste and mix until combined.
2. Dvivide mixture between pastry squares and spoon into centre of each. Brush edges with some egg, fold over pastry to form a triangle and press edges to seal.
3. Place onto a greased oven tray and brush tops with remaining egg. Bake at 220°C for 12-15 minutes, until golden. Serve.
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