If puff pastry is frozen, remove from freezer 30 minutes before or leave in refrigerator night/morning of. Preheat oven to 400°F. Unfold/unroll puff pastry sheets and cut into squares of desired size with a pizza cutter. Place directly on a baking sheet and using the back of a tablespoon press slightly to make an indentation in the center of the square. This creates a slight “bowl”. Now bake for 5-6 minutes. Do this to get the pastry firm without cooking completely. Cut chicken in thin strips and sauté them in oil. Add salt and pepper to taste and cook until done. Add to a bowl for topping station.

Blend kale and Hood® Sour Cream in a food processor. Season with salt and pepper. Add to bowl for topping station. Thinly slice mushrooms and add to bowl for topping station. Grate carrot and add to bowl for topping station. Remove the puff pastry squares from oven. For the topping, start with the kale and Hood® Sour Cream paste, then the chicken, then the mushrooms. Lightly brush the mushrooms with some oil so it creates a more roasted effect. Then sprinkle some grated carrots. Bake for an additional 10-12 minutes until golden brown. Cool slightly and enjoy!
Credit: Niri Kumar of MommyNiri.com