Chicken and Broccoli Ring

This became a favorite of mine after we made it at my latest Pampered Chef party. It is a great comfort food and you could make up the mix in advance and then wrap up the pastry before you are ready to cook. At my party we used refrigerated croissant rolls, but when I tried it on my own I experimented with using ready made puff pastry. They both are very good and using whatever you have readily available to use would be best.

Ingredients:

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

1 package of refrigerated croissant rolls (6 rolls) or 1 block of ready made puff pastry

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.