For the ingredient puff pastry, I really wanted to make some sort of meat wrapped in pastry. Mini beef wellingtons sounded best, but I ultimately opted for Chicken Wellington instead. You can find the recipe here.
It’s basically a mixture of cream cheese, mustard, and herbs, some pulled rotisserie chicken, and a sweet onion/mushroom/garlic mixture seasoned with some salt and pepper. You layer all that in a square of puff pastry and I loved it, although it was way too hot to heat when first cut open. The only strange thing was that the recipe said you only needed one sheet of puff pastry to make four of these, but for the life of me I could not get the dough to roll out enough. I think my puff pastry had been partially thawed and then refrozen before I purchased it, so it wouldn’t unfold properly.
For the sauteed onion, mushroom and garlic mixture, I used walla walla onions and cremini mushrooms. The mixture was so amazing that I ate the leftover straight out of the skillet. (I only ended up making two pastries, and I left this mixture out of one of them because Travis hates mushrooms). All in all, it was a successful and not that difficult of a dinner. A perfect start to a holiday weekend.