numb3r_5ev3n

I reverse engineered Le Madeline's Chicken Friand, but didn't photograph it before we ate it. Here is the breakdown: (makes approx. 4 servings)

2 sheets puff pastry (we used Pepperidge Farm)
1 12.5 oz can chunk chicken breast in water (though shredded rotisserie chicken would be great in this.)
1 can Campbell's condensed mushroom soup (don't add additional water.)
approx 1 large pinch each salt, pepper, dried parsley, sage, and garlic powder.
approx 1/3 cup white wine (I eyeballed it)

Drain the liquid from the canned chicken. Mix the soup and canned chicken in a saucepan on medium heat until chicken is broken down. Add seasonings and wine. Simmer about 5 minutes. This will provide filling for two large friands. Spoon filling onto both puff pastry sheets, then fold them over to form kind of an envelope or large pop tart, and press pastry on all open sides closed form a seal around the filling. Use a knife to cut some vent slashes along the tops of both friands. Brush the tops with beaten egg if you prefer. Bake at 400 degrees Fahrenheit until puff pastry is puffed up and light golden brown. The finished product is basically a fancy French hot pocket, and 2 Friands can be cut up to feed 4-6 people. Enjoy!

( EDIT: I made another one so there's pics! )