Tip for cooking chicken: For best results for boil the chicken with 1 bay leaf, 1/2 tsp and 2-3 peppercorns. This helps Keep the chicken fresh longer.
Add the ingredients listed under chicken to a medium sized bowl and mix well.
Take the puff pastry sheets out of the package and roll them out very slightly, just to make each sheet 1 inch longer.
Divide the chicken mixture between the two puff pastry sheets. Spread the chicken evenly from edge to edge, but make sure to leave a one inch border empty on top.
Add 1/2 cup cheese to each pastry, spreading it out evenly. Then start rolling the pastry form the bottom,. Roll it as tightly aspkossible without pressing down on the pastry too hard. The more you press and pastry, the less it will expand in the oven. And you want layers to be created in the pastry.
Brush the empty portion of the puff pastry with water, then roll completely to seal the pastry and place fold side down. Using a sharp knife cut the pastry into 1 inch thick pieces.
Place cut side down on a lined baking sheet and brush the sides and top with the beaten egg. Bake in a preheated 400 F oven for 12-14 minutes, or until the pastry is golden brown and puffed. Garnish with chopped parsley and enjoy.
