Chicken Puff Sandwiches
From: Ronna Farley - Rockville, MD
2 tablespoons Manischewitz® Potato Starch
1/2 cup Manischewitz® Honey
1/4 cup Dijon mustard
2 cups cooked chicken breast, shredded
1/2 cup chopped pecans
1 large egg
16 ounce package of thawed puff pastry squares
1 cup shredded cabbage
1 cup chicken_broth
Preheat oven to 400 degrees F.
In a small saucepan, combine chicken broth and potato starch. Cook and stir over medium heat until mixture thickens. Remove from heat. Stir in honey and mustard. Add shredded chicken and chopped pecans. Stir to combine.
Beat 1 large egg with 2 tablespoons water. Using a pastry brush, moisten right and bottom edges of each puff pastry square with egg mixture.
Top center of each with 2 tablespoons cabbage, then with about 1/4 cup chicken mixture. Fold over, forming a triangle. Press down firmly on edges with fingers or fork to make sure edge is completely sealed. Place sandwiches on cookie sheets, 1-inch apart. Brush tops with egg mixture. Pierce with fork to vent.
Bake at 400 degrees F. for 25 minutes, or until golden brown. Serve hot.