The making of the puff pastry involves a lot of work.  There are kneading, mixing and folding procedures to follow, it is very intimidating just by looking at the steps by steps of making the pastry alone.  Thanks to the ready made puff pastry sold at the supermarket, I bought a packet for trial and the texture is fabulous, I am going to buy more packets in my next groceries shopping.

I baked a combination of about a dozens of chicken sausages and creamy of mushrooms chicken puffs with a packet of 10 pieces ready made puff pastry.  Here I would like to share my creamy of mushroom chicken puffs  recipe :

Ingredients:

For fillings:

• some chicken breast meat, diced
• half a can of button mushroom, drained and chopped into smaller pieces
• a packet of cream of mushroom soup powder / a can of cream of mushroom soup
• one small onions, diced
• one medium celery stalk, chopped (or carrot)
• 1 tablespoon of cooking oil
• 1 teaspoon of soy sauce
• 1 cup of water (it is to dissolve the soup powder if cream of mushroom soup powder is used).

For preparing of the puffs:

• 50 gm flour
• 1 egg for egg wash

Method:

The puff pastry:

Thaw a packet of ready made puff pastry until the pastry is soft.

The filling:

1. In a small pot, heat 1 cup of water mix with cream of mushroom soup powder till completely dissolved and boiled.  In the case of using a can of cream of mushroom soup, then just heat the can of soup up in the pot.  Set the soup aside ready for use.
2. heat the cooking oil in a saucepan, pour in diced onion, and chopped celery, stir fry for 30 seconds
3. put in chicken meat, stir fry till cook through (chicken meat turns beige in colour)
4. add in button mushroom and soy sauce, stir fry for 2-3 minutes
5. pour in the cream of mushroom soup until it is boiled.  Turn off the fire.  Let cool.

The making of the puffs:

1. Preheat the oven at 170C.
2. Grease the baking pan.
3. place some flour on both hands before placing a sheet of the ready made puff pastry on the palm;
4. spoon and place 1 teaspoon of the cream chicken mushroom filling in the centre of the puff pastry sheet.
5. fold the puff pastry into a triangle shape (or rectangular shape if you prefer). Close and seal the edges properly to avoid leakages.  Remove any excessive pastry. 
6. Place the filled puffs on the baking tray with some distance apart from each other.
7. Repeat the same until all the pastries are used up.
8. brush some beaten egg on the puffs before putting them into the oven.
9. bake for 20-25 minutes or until the puffs are slightly brown.
10. let cool for a whole before serving.

Extra tip : the excessive pastry from each puff can be used to make into additional puff pastry sheet. 

Happy baking!!