1 large boneless chicken breast cooked and cubed
2 T mayo
1/2 tsp curry powder
salt and pepper
1 package puff pastry
12 small fresh asparagus blanched
1 egg beaten
sesame seeds
In a food processor, puree chicken, mayo, curry powder, salt and pepper until smooth.
Roll out pastry into a rectangle shape about 10 by 14 inches. Cut length wise into three even strips. Spread chicken mixture along one side on each strip. Place asparagus spears lengthwise besides the chicken mixture. Brush edges of pastry with egg. Roll pastry over to close completely. Brush top with egg and cut diagonally into 1 inch pieces and sprinkle with sesame seeds.
Place on a greased cookie sheet and bake at 450 degrees for 10 minutes. Lower temp to 350 degrees and bake for another 10 minutes or until golden brown.
Recipe from L'Assiette de Paris