Teriyaki Chicken Tart

• 1/3 lb. store-bought puff pastry, thawed
• 1/3 lb. boneless skinless chicken thigh, remove the fat, cut into bite-size pieces, season with S & P
• 2 Tablespoons shredded cheese
• 1 teaspoon chives, finely chopped
• 1 Tablespoon mayonnaise
• {Teriyaki sauce}
• 1 Tablespoon sake
• 2 Tablespoons soy sauce
• 2 Tablespoons brown sugar
• 2 Tablespoons water

1. Preheat oven to 400 degrees F. Place a parchment paper between the pastry and a baking tray. Using a knife, lightly score a border, 1/2 inch in from the edge. Prick dough with a fork. Refrigerate for 30 minutes.
2. Bake for 10 minutes. Brush with egg wash. Let it cool to room temperature.
3. To cook Teriyaki chicken:rnCombine {Teriyaki sauce} ingredients in a bowl. Saute chicken until brown. add the teriyaki sauce: cook until the sauce is thickened and glossy, stirring occasionally.?Remove the chicken from the sauce.
4. Add mayonnaise to the teriyaki sauce. Spread the "Teri-mayo" sauce on the pastry. Scatter the Teriyaki chicken. Sprinkle cheese on top. Bake for about 10 minutes or until golden brown.
5. Garnish with chives.

storebought puff pastry, boneless skinless chicken thigh, shredded cheese, chives, mayonnaise, teriyaki sauce, sake, soy sauce, brown sugar, water

Taken from food52.com/recipes/24640-teriyaki-chicken-tart (may not work)