Ingredients:
- 1 pound (450 g) boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup (100 g) shredded mozzarella cheese
- ½ cup (50 g) shredded cheddar cheese
- ¼ cup (60 g) cream cheese, softened
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1 teaspoon Dijon mustard
- 2 sheets of puff pastry (store-bought, thawed if frozen)
- 1 egg, beaten (for egg wash)
- Optional: sesame seeds or poppy seeds for topping
Instructions:
- In a medium skillet, heat the olive oil over medium heat. Add the diced chicken breast. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Sauté the chicken for about 6-8 minutes or until fully cooked and no longer pink in the center. Remove from heat and allow to cool slightly.
- In a mixing bowl, combine the shredded mozzarella, cheddar, softened cream cheese, chopped parsley, and Dijon mustard. Mix thoroughly until combined. Set aside.
- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry sheets to smooth out any creases and make them a little thinner. Cut each sheet into 4 equal rectangles (approximately 4x6 inches).
- Place a tablespoon of the chicken mixture on one half of a pastry rectangle. Top with a generous tablespoon of the cheese mixture. Fold the other half over to cover the filling and press the edges to seal. You can use a fork to crimp the edges for a decorative pattern and a secure seal. Place the filled jalouise pastries on a parchment-lined baking sheet.
- Brush the tops of the pastries with the beaten egg. If desired, sprinkle sesame or poppy seeds on top for additional texture and flavor.
- Bake in the oven for 20-25 minutes or until golden brown and puffed up. Keep an eye on them to avoid over-browning.
- Allow the jalouises to cool for a few minutes before serving. Enjoy warm as an appetizer or a main dish!