Coronation curried chicken salad pastries

Indulge in the rich flavors of curried chicken salad pastries fit for a royal feast. A perfect fusion of savory and sweet that's sure to tantalize your taste buds.

Ingredients:

• 3 scallions, thinly sliced
• 3 cups shredded rotisserie chicken
• ⅓ cup mayonnaise
• ½ cup chopped dried cranberries
• 2 Tbsp. Dijon mustard
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. curry powder
• 1 17.3-oz. package frozen puff pastry, thawed
• All-purpose flour (for surface)
• 1 large egg, beaten to blend
• Flaky sea salt

Instructions:

1. Position oven racks in the upper and lower portions of the oven and preheat to 375°F. Combine thinly sliced 3 scallions, 3 cups of shredded rotisserie chicken, ⅓ cup of mayonnaise, ½ cup of chopped dried cranberries, and 2 tablespoons of Dijon mustard in a medium-sized bowl. In a small skillet, heat 2 tablespoons of extra-virgin olive oil and 1 tablespoon of curry powder over medium heat, stirring constantly, until the mixture becomes foamy and aromatic, which takes about 30-60 seconds. Pour this oil mixture into the bowl with the chicken and thoroughly mix it.
2. Take out one sheet from a 17.3-ounce package of thawed frozen puff pastry. Unfold the puff pastry on a lightly floured surface and roll it out into a square that measures 12x12 inches. Use a sharp knife to cut the pastry into nine 4x4 inch squares.
3. Scoop a generous tablespoon of the filling into one corner of the bottom half of a pastry square. Press down on the filling gently to spread it out evenly, leaving a ¼ inch border around the edges. Fold the dough over the filling diagonally to create a triangle shape, then firmly pinch the edges together to seal. Use a fork to crimp the edges and make three small slits on the top. Repeat this process with the remaining pastry and filling.
4. Place the assembled pastries on two baking sheets lined with parchment paper, ensuring they are spaced about 1 inch apart. Brush the tops of the pastries with a beaten large egg and sprinkle with flaky sea salt. Bake the pastries for 30-35 minutes, rotating the baking sheets halfway through, until they turn golden brown and puffy. Allow them to cool slightly before serving.
5. For advance preparation: The pastries (without the egg wash and sea salt) can be assembled up to 3 months in advance. Freeze them on the baking sheets until the pastry becomes solid, approximately 45 minutes. Then, transfer them to airtight containers or resealable plastic bags with parchment paper between them. Brush with egg wash and sprinkle with sea salt before baking for 35-40 minutes.

Summary:

• Calories: 4787 kcal
• Fat: 344 g
• Protein: 124 g
• Carbs: 305 g
• Potassium: 1449 mg
• Magnesium: 213 mg