Serve these savoury pastry squares with a nice tossed salad and tea for the perfect afternoon get together!
I really love these and have made them for just about every get-together and people always ask me for the recipe. HOWEVER, with that said, my recipe has been a little bit “tweaked” if you will. First off, omit the sesame seeds and dried parsley. Instead of 1-8 oz pkg of cream cheese, put in half a container (small tub) of cream cheese w/ chives and chop ¼ of an onion finely. Season the chicken (you only need 2 breasts, not 6) with salt, pepper and garlic powder and cook it with the onions in a little of extra virgin olive oil. When it’s done (and cooled slightly), chop chicken into little pieces, or shred and add the chicken and onion mixture to the cream cheese and mix well. Then proceed with regular directions as far as stuffing and baking. One thing though, if you want bite sized appetizers, simply put a small amount in each triangle vs. combing two to make a square. Trust me, you and your guests will love it! - 23 Feb 2004 (Review from Allrecipes US | Canada)
I used a 10oz can of chicken to make these really quickly, and that was a good amount of chicken. I also seasoned to taste, adding cilantro, garlic pepper, and Mrs Dash. I softened the cream cheese in the microwave to make it really creamy and easy to mix. I thought about adding some fresh chopped broccoli for crunch next time, but my husband said not to- he liked them just the way they were. Overall, this recipe was quick, easy, and very rich-- it's not one for someone who doesn't like cream cheese! HINT: leftovers heated in the microwave get a little soggy, so next time I'll reheat leftovers (if there are any!) in the oven. - 13 Jul 2003 (Review from Allrecipes US | Canada)
Absolutely delicious! My husband and children gobbled it right up. (not to mention, the kids loved the name lol...) I think next time I will add a bit of garlic salt. It was a very easy, quick delicious lunch for us today. Will definately make it again. Thanks Cheryl!! - 26 Sep 2001 (Review from Allrecipes US | Canada)