225 g (approx. 2 cups) finely chopped chicken
125 g (approx. 1 1/2 cups) finely chopped broccoli
1/2 red bell pepper, finely diced
1 clove garlic, finely diced
150 g Swiss or Emmental cheese (5 1/5 oz), shredded
1/2 cup mayonnaise
2 Tbsp dijon mustard
1/4 tsp salt
1 egg white, beaten
Mix together chicken, broccoli, pepper, garlic, cheese, mayo, and salt.
Break apart croissant rolls and overlap large end of triangles slightly on a baking sheet or stone. Use rolling pin or small roller to press down edges that overlap and make the base a bit wider. (If you use puff pastry, roll it out and cut 3 rectangles then cut those in half into long triangles to use.)
Scoop chicken mixture around the ring.
Wrap the triangles up and over the chicken mixture and tuck in slightly in the inside. Brush top with beaten egg for a shiny finish.
Bake at 375 F or 190 C for 25-30 minutes or until pastry is golden brown.