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Prep 20min
Total55min
Servings4
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Ingredients
1
sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1
tablespoon butter or margarine
2
tablespoons finely chopped shallots
2
cups chopped cooked chicken
2
cup frozen peas and carrots
1
jar (16 oz) Alfredo pasta sauce
1
teaspoon dried thyme leaves
1
egg
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Steps
1
Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides.
2
In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well.
3
Spoon mixture into pastry-lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
4
Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.
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If you don’t have 10-oz custard cups, look for them in any kitchen or department store. Many grocery stores also carry them in the baking aisle. They are inexpensive and have a multitude of uses in the kitchen.
Look for the puff pastry in the dessert section of the frozen food aisle in the grocery store.
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