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| 1/2 Packung | (17-1/2-ounce size) frozen Puff pastry, thawed (1 shee |
| 1 Packung | (3 ounces) cream cheese, Cut into cubes |
| 1 Esslöffel | milk |
| 1 Esslöffel | dijon mustard |
| 2 Tasse | Cut-up cooked chicken |
| 1 Tasse | Frozen green peas |
| 1 | egg yolk |
| 1 Esslöffel | water cold |
| 1/2 Teelöffel | Poppy seed |
| 1 klein | Onion, chopped (about 1/4 cup) |
| 1/4 Teelöffel | salt |
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Heat oven to 400 degrees. Roll pastry into rectangle, 15 X 10 inches, on lightly floured surface. Place on ungreased cookie sheet. Make 2-inch cuts at 1-inch intervals on long sides of rectangle. Heat cream cheese, milk and mustard in 2-quart saucepan over medium heat, stirring constantly, until smooth. Stir in chicken, onion, peas and salt. Spoon chicken mixture down center 4 inches of rectangle. Lift pastry over filling, crisscrossing strips over top. Beat egg yolk and cold water; brush over braid. Sprinkle with poppy seed. Bake about 25 minutes or until pastry is puffed and deep golden brown. 6 Servings; 330 Calories Per Serving.
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