1 sheet of puff pastry (Peppridge Farm)
3 oz cream cheese, softened
2 T softened oleo
2 T milk
2 c cooked, cubed chicken
1 medium onion, minced
1/4 c sliced almonds
1 egg, beaten in 1 T water

Be sure to thaw pastry before you try to handle it. Preheat oven to 350 degrees. In a mixing bowl, combine cheese and oleo. Stir in milk and beat until smooth. Stir in chicken, onion, salt, and 2 T almonds, more if your taste runs like mine. Set aside.

Prepare 4 squares of pastry by cutting the large squares into 4. Place 1/4 chicken mixture in middle of each square. Brush egg mixture along edge of crust. Bring 2 opposite corners together overlapping at center about I inch. Press to seal. Brush tops of crust with egg mixture. Sprinkle with remaining nuts. Sake for 30 minutes at 350 degrees. Serve hot. Watch carefully. May bake brown in less time.

Source: Margaret Glass