I guess picture, as usual, lacks fab, but I assure you this is easy and well worth a try. The innards are easy to change around, if you want to make it vegetarian or would rather put something else in it.
Makes 8 puffs
1 medium onion, diced
3 cloves garlic, minced
3 leeks, washed and cut in 1/4 inch slices
1 pack sliced mushrooms
4 chicken breasts, cut into 1/3 inch cubes
1 tbsp olive oil
1 tbsp butter + some melted for greasing the sheet
1 tsp nutmeg
2 boxes/4 sheets of frozen puff pastry dough
2 tbsp ++ flour for dusting
8 tbsp heavy cream
2 tbsp parmesan
1 tbsp parsley
1 egg, beaten
Preheat oven to 400F.
Heat olive oil and butter. Sautee onions and garlic until tender, 3-4 min. Season with salt/pepper/nutmeg, 1/2 tbsp parsley. Add chicken, sautee. Add mushrooms and leeks, cook until tender. Add cream. Simmer for 1-2 min.
Roll thawed pastry into squares, then cut diagonally twice to make 4 triangles per sheet, dusting to stop them from sticking to each other.
Grease cookie sheets and lay half the triangles out (you'll probably need 2 sheets unless you have some kind of ENORMOUS sheet... maybe even 3... I used 2 next to each other and then the oven couldn't close properly). Spoon chicken/veg mixture onto the middle of the pastries, leaving 1/4 inch around the edge. Try not to get too much of the liquid oozing around the place, leave it in the pan for the sauce. Coat the edge with the egg mixture, then cover with the leftover triangles. Use a fork to press the sides together. Coat the tops with egg. Put tray in oven.
Bake for 20 min, until golden brown. Serve with parsley and cream sauce.
For cream sauce:
Simmer the cream mixture left in the pan (and it should be quite a bit...) with the parmesan, stirring, until of desired thickness. Yes, it is pure fat with fats, and it is delish, thanks.