my version -- filled with herb roasted chicken, spinach, and chickpeas -- served with classic béarnaise sauce; roasted potatoes, beets, and pearl onion...
"This is good, homely, comfort food but, served in individual portions, it's elegant enough to serve at a supper party. It's also incredibly easy to make, especially if you use fresh or frozen bought puff pastry." -- diaonline
My chicken feuilleté made with leftover roasted chicken. See my french roasted chicken here.
"Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper." - NYT Cooking
"A compound butter — a stick of butter seasoned with herbs, lemon and garlic or shallots — is one of the most versatile things to keep on hand. You can store it in the freezer, then slice it whenever you want to add herby richness to a dish. Use it on steak, fish, chicken or even mashed or roasted sweet potatoes. And feel free to vary the herbs to suit your taste. For a kick, a pinch or two of chile powder or a drizzle of hot sauce would do the trick." - NYT Cooking