For SJS – my creamed chicken filling (can go in a crepe, a turnover, or a puff pastry cup)
3/4 lb sliced mushrooms (I use canned), sauteed in 2Tbs. margarine. Remove to bowl. In the pan used to saute the mushrooms, melt 3 Tbs margarine, and make a roux (paste) with that and 1/4 cup of flour and 1/2 tsp. salt. Add in one cup of chicken broth, 1/4 cup dry sherry or dry white wine, a 1/2 cup of frozen peas, and and 1 cup of pareve creamer. Remove from heat and stir in 2 egg yolks, whisking constantly to prevent curdling then add back onto a very low flame. Add in 3 c. diced cooked chicken (you can boil a few cutlets in vegetable broth and use that for both the chicken broth and cooked chicken). The mixture should hold together nicely, but be very creamy. If necessary to tin a bit, add more liquid, a tsp. at a time. If too thin, keep stirring and let the liquid reduce a little more. When done you may either refrigerate until about 20 minutes before serving,or fill the pastry cups or crepes, and reheat in the oven. For turnovers, fill the puff pastry squares, fold over, seal well, brush eggwash over it, (sprinkle on sesame seeds, if you like) and bake as directed on the package.
When I make the pastry cups, I fill the cups with the chicken, the replace the tops and pour a little more of the filling over it before serving. There is always plenty of filling left. I think this will make about 12 or 18.