2 cups chicken, cooked and shredded
1 sheet puff pastry, frozen is fine
15 ¼-inch slices Fontina cheese
3/4 cup chopped walnuts
2 cups basil cream sauce (see below)
Egg wash made with 1 whisked egg yolk and 3 Tbsp milk
Cream Sauce Ingredients:
Newman's Own® Alfredo Pasta Sauce
1/2 cup fresh basil, julienned
Heat Newman's Own® Alfredo Pasta Sauce in a saucepan over med-low. When hot, stir in the basil and set aside.
Preheat oven to 400 degrees.
Dust your work surface or cutting board with a light sprinkling of flour. Lightly roll out the pastry dough, then cut into 3 by 5 inch squares for a total of 15. Lay squares on a cookie sheet.
Place a spoon full of chicken on each square, topped with some basil sauce, a piece of Fontina cheese and a couple of walnuts. Moisten the edges of the square with some of the egg wash. Fold the dough up over the ingredients, making sure your last edge has enough egg wash on it for a good seal.
Brush more egg wash on the tops of the puffs and bake for 12 - 15 minutes. To serve, pour some of the extra sauce in bowls and place 2-3 chicken puffs in each bowl.