Nutty Chicken Triangles

READY IN: 45mins
Recipe by Sonya01

More Peanut butter.

Top Review by Sydney Mike

I wasn't ready to cook my own pumpkin for this, so instead I substituted some baked yams, which, I realize, changed the intended taste a bit, but the resulting triangles were VERY TASTY LITTLE BUGGERS, nonetheless! Now I'm encouraged to try them using pumpkin just to check out the difference in taste! [Tagged, made & reviewed for one of my partners in the Aus/NZ Recipe Swap #22]

Ingredients Nutrition

  • 2 tablespoons cream
  • 2 tablespoons kraft* smooth peanut butter
  • 1 tablespoon french honey mustard dressing (i use KRAFT)
  • 1 cup diced cooked chicken
  • 13 cup finely diced cooked pumpkin
  • 14 cup finely diced cooked carrot
  • salt and pepper, to taste
  • 2 sheets puff pastry, cut into 18 squares
  • 1 egg, lightly beaten

Directions

  1. Combine cream, peanut butter and dressing until smooth. Add chicken, pumpkin and carrots, season to taste and mix until combined.
  2. Dvivide mixture between pastry squares and spoon into centre of each. Brush edges with some egg, fold over pastry to form a triangle and press edges to seal.
  3. Place onto a greased oven tray and brush tops with remaining egg. Bake at 220°C for 12-15 minutes, until golden. Serve.

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