6 Tbsp Sutter Buttes Butter Chicken Simmer Sauce
1 Package Puff Pastry Sheet (contains 2 sheets per package) - thawed
1.5 Cups Cooked Shredded Chicken
1 Large Onion - thinly chopped
1 Cup Shredded Cheese - can use any variety as per choice.
Salt to taste
1 Egg - whisked
Pre-heat the oven at 350 F. In a large bowl, mix together chopped onion, shredded chicken and salt - set aside. Lay one sheet of the thawed puff pastry flat on a baking sheet. Spread 3 Tbsp of Butter Chicken Sauce over the pastry, covering evenly to the edges. Layer 1/2 of the onion-chicken mixture evenly over the sauce. Now, sprinkle ½ cup cheese all over the chicken. Starting from the edges, roll the stuffed Puff Pastry sheet into a log shape. Take a sharp knife and cut the log shaped Puff Pastry into 1.5-inch thick pinwheels. (Each log will make about 10 pinwheels) Repeat the process with the second sheet of pastry. Lay pinwheels on a baking sheet covered with parchment paper and brush tops with beaten egg.
Bake for 10 minutes or until golden orange in color. Once baked, let cool for a minute and then transfer to serving plate.