Ingredients
1 tbsp butter
1 cup shredded chicken
110 g mushrooms, chopped
2 tbsp SIDS RASPBERRY HONEY MAYO
½ tsp SIDS SALT & PEPPER
1 cup grated mozzarella
1 garlic clove
2 pkg puff pastry shells
1 tbsp fresh dill, chopped
Directions
Sauté Chopped Mushrooms: Heat butter in a medium pan over medium-high heat and sauté the chopped mushrooms until they become tender.
Combine Filling Ingredients: In a bowl combine, the cooked mushrooms, shredded chicken, mozzarella cheese, SIDS RASPBERRY HONEY MAYO, garlic, dill, SIDS SALT & PEPPER.
Fill and Bake the Shells: Place the thawed puff pastry shells on a baking tray lined with baking paper and fill each shell with 1 heaped tablespoon of the chicken mixture. Brush with egg wash and bake at 200°C for 30 minutes.
