CHICKEN ASPARAGUS PARCELS

This recipe was given to me years ago by Pauline who I used to work with. It is the easiest recipe in the world. You can either make individual parcels, or two bigger ones and plait the pastry so it looks really fancy!

2 sheets puff pastry
2 chicken breasts, cooked and shreaded
1 tin asparagus, tips and stalks
1 block cream cheese
salt and pepper

Mix the chicken, asparagus, cream cheese, salt and pepper together in a big bowl. (that is the hard part!)
Lay our the pastry, and if making two big rolls, divide the mixture into two and put it down the middle of each piece of pastry. Cut out the corners of the pastry, and fold the ends over the mixture, then cut the sides of the pastry into strips that you then fold over the middle to make a plait. Use a little water to stick the pastry to itself.
Or, cut the pastry squares into quarters, and then put a blob of the mixture into each, and fold over to make triangular parcels.
Bake in a 375F oven until pastry is golden.

These also taste really good cold.