2 cups roughly torn chunks of cooked Gardein or Beyond Meat vegan chicken, chilled
1/4 cup melted vegan butter, for brushing
Preparation
1
Let puff pastry thaw while you make the filling.
2
Preheat oven to 400 F.
3
Melt butter in a heavy skillet over medium heat.
4
Add sweet onions, mushrooms, garlic, and salt and pepper to taste.
5
Saute until sweet onions are translucent and the mushroom liquid has evaporated.
6
Stir in parsley and set aside to cool to room temperature.
7
Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.
8
Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task).
9
Cut the square into 4 equal 7-inch squares.
10
To assemble, divide cream cheese mixture equally among the squares, then top with mushroom mixture, and chilled chicken chunks or strips.
11
Brush edges of the puff pastry squares with melted butter.
12
Bring corners of the pastry square to the center, sealing all edges to contain the filling, created little purses.
13
Place seam-side down on an ungreased baking sheet and brush with melted butter.
14
Bake bundles for 25 minutes until golden brown.
