Pop Tart

First, make the filling -- with a little more stock, this is a great filling for a traditional pot pie.
1 ½ cups shredded chicken
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
⅓ cup frozen peas
1/2 teaspoon coarse salt
1 tsp minced parsley
1 tsp minced tarragon
Zest of 1 lemon
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese
• Preheat oben to 400 degrees.
• In a large skillet, saute carrot, celery, and onion in butter until tender.
• Add salt, parsley, lemon zest, and tarragon, cook for 1 minute.
• Add flour and cook for 1 minute, stirring constantly.
• Add chicken broth and stir constantly until thickened.
• Remove from heat. Add peas immediately.
• Add cheese.
• Set aside.
Next we roll the puff pastry:
• Flour cutting board.
• Spread out thawed puff dough.
• Flour dough and roll with rolling pin until almost double in sized.
• Cut into an even number of pop-tart sized (4X6) pieces.
• Prick each piece with a fork (called docking in the pastry world) to keep it from puffing too much. Don't worry, the filling won't explode through the fork holes.
Now fill the pop tarts:
Filling
Cut puff pastry
2 eggs, scrambled with fork for egg wash
• Brush all the pieces of pastry with egg wash.
• Carefully spoon filling into the middle of 4 pieces, leaving a lip around the edge.
• Place other 4 pieces on top, egg wash side down.
• Crimp with a fork for those signature ruffled edges (make sure you crimp really well. don't want that dough oozing out).
• Place on parchment lined baking sheet.
• Brush egg wash over the tops.
• Prick fork holes in the top to allow air to escape.
Now, bake the pop tarts -- 400 degrees for 10-12 minutes. Serve while hot.
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[@duskygore]

Really not an actual pop tart

[@stellavalerie94]

chicken pot tarts......

[@eliotmackay2165]

Not enough salad dressing

[@txffanyngo]

Where TF is the Poptart?????????????

[@stevenjones3648]

5th

[@blargvader2813]

First