Ingredients
1/2 cup finely chopped celery1/4 cup finely chopped onion1/4 cup finely chopped carrot2 teaspoons butter1 tablespoon all-purpose flour1-1/2 teaspoons curry powder1/4 teaspoon salt1/2 cup chicken broth1-1/2 cups diced cooked chicken1/4 cup sour cream1/4 cup plain yogurt1 package (17.3 ounces) frozen puff pastry, thawed1 large egg yolk1 teaspoon water
Preparation
In a large skillet, saute the celery, onion and carrot in butter for 4-6 minutes or until tender. Stir in the flour, curry powder and salt until blended. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the chicken, sour cream and yogurt.
On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle. With a floured 3-in. round cookie cutter, cut out 12 circles from each rectangle. Place 2 teaspoons chicken mixture on one side of each circle. Moisten edges with water; fold dough over filling. Press edges with a fork to seal.
Place 1 in. apart on a greased baking sheet. In a small bowl, beat egg yolk and water; brush over pastry. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.
