Sauté the Onions and Garlic: Start by heating 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes, until they’re soft and aromatic.

Cook the Chicken: Stir in your cooked chicken (shredded or diced) and cook for another 2-3 minutes, just to warm it through. Add 1 teaspoon of dried thyme, salt, and pepper to taste. If you want a richer filling, toss in a couple of spoonfuls of cream cheese or sour cream—this adds extra creaminess!

Melt the Cheese: Remove the pan from the heat and stir in the cheese. Choose a cheese that melts well, like mozzarella, cheddar, or a blend for a gooey filling. Let it all combine into a luscious mixture, then set it aside to cool slightly.

Preheat Your Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure your Chicken and Cheese Jalousie don’t stick.

Roll the Puff Pastry: Unroll your sheet of puff pastry onto a lightly floured surface. Using a rolling pin, gently roll the pastry to smooth out the creases and slightly enlarge the sheet, but be careful not to stretch it too thin. It should still have a nice thickness to form a flaky crust.

Cut the Pastry: Using a sharp knife, cut the pastry into rectangles about 4 inches wide and 6 inches long. This size is perfect for creating a nice balance between pastry and filling.

Add the Filling: Spoon a generous amount of the chicken and cheese filling onto the center of each pastry rectangle, but be sure to leave a border of about half an inch around the edges. If you overfill, the pastry might burst open during baking.

Seal the Pastry: Fold the pastry over the filling to create a pocket. Press the edges firmly together with your fingers or use a fork to crimp them. This ensures the filling stays inside while the pastry puffs up beautifully.

Egg Wash: For that perfect golden finish, beat 1 egg and brush it over the top of each pastry. This will give them a shiny, crispy crust once baked.

Bake: Place the assembled pastries on your prepared baking sheet and bake for 18-20 minutes, or until the puff pastry is golden brown and the filling is hot and bubbly. You’ll know they’re done when the tops are perfectly crisp and the filling is visibly oozing out just a little bit—yum!

Once your Chicken and Cheese Jalousie are out of the oven, let them cool for a few minutes before serving. The pastry will firm up as it cools slightly, and the cheese will have that perfect melt.

These are best enjoyed fresh, but if you have leftovers, simply store them in an airtight container and reheat in the oven to keep the crust crisp. They also make a great addition to lunchboxes or as a savory snack to share with friends!

For an extra touch of flavor, try adding fresh herbs like parsley or chives on top after baking. It adds a pop of color and freshness that pairs beautifully with the rich, cheesy filling!