Chicken Madeira Pastry

• 1 package (6-1/2 ounces) garlic-herb spreadable cheese
• 3 tablespoons 2% milk
• 1 tablespoon Dijon mustard
• 1-1/2 cups frozen peas and pearl onions
• 1-1/4 cups cubed leftover chicken from Cheesecake Factory's Chicken Madeira
• 1 sheet frozen puff pastry, thawed
• 1-1/2 cups refrigerated mashed potatoes
• 1 large egg, beaten

1. Combine the spreadable cheese, milk and mustard in a small saucepan. Cook and stir over low heat for 2-3 minutes or until smooth. Set aside 1/4 cup for serving. Add the peas and pearl onions and chicken to the saucepan; heat through.
2. Roll out pastry on a lightly floured surface into a 15x10-in. rectangle; transfer to an ungreased
3. . Spread potatoes lengthwise down the center third of rectangle to within 1-inch of the ends; top with chicken mixture.
4. Cut eight strips on each long side about 3 inches into the center. Bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg.
5. Bake at 400u0b0 for 20-25 minutes or until golden brown. Serve with reserved sauce.

garlic, milk, mustard, pearl onions, chicken, pastry, potatoes, egg

Taken from www.tasteofhome.com/recipes/chicken-madeira-pastry/ (may not work)