1/2 (17 1/4-ounce) package frozen puff pastry sheets, thawed
1 tablespoon milk
1 tablespoon sesame seed, toasted
1/2 cup finely chopped red bell pepper
2 1/2 tablespoons finely chopped green onions
1/4 cup mayonnaise
1/4 cup chopped fresh parsley
1 (10-ounce) can chunk chicken, flaked*
2 teaspoons lemon juice
1/2 teaspoon dry mustard
1/8 teaspoon ground red pepper
Heat oven to 400°F.
Unfold pastry sheet. Cut into 9 (3-inch) squares using pastry cutter or knife. Cut each square into 4 equal triangles. Place onto ungreased baking sheets.
Combine egg and milk in bowl. Brush tops of triangles with egg mixture; sprinkle with sesame seed. Bake 9-11 minutes or until triangles are puffed and golden brown. Cool completely.
Melt butter in 10-inch skillet over medium heat until sizzling; add bell pepper and green onions. Cook, stirring occasionally, 4-5 minutes or until vegetables are softened. Remove skillet from heat. Add all remaining filling ingredients; mix well.
Split each pastry triangle horizontally with small serrated knife. Spoon about 1 1/2 teaspoons
filling into each.
*Substitute 2 cups chopped cooked chicken.
- To toast sesame seed, place in dry skillet over medium heat, shaking pan frequently, 5-7 minutes.
- Puff pastry triangles can be baked ahead. Store in airtight container up to 2 days or freeze up to 2 weeks. Reheat at 350°F, 5 minutes. Fill as directed above.