Chicken Pastry Slices from GREAT BEGINNINGS, GRAND FINALES by The Junior League of South Bend, Indiana

DOUGH
8 ounces cream cheese, softened
1 cup butter or margarine, softened
2-1/4 cups flour
1 teaspoon salt
1/4 teaspoon mixed herbs

FILLING
1 small onion, minced
1/4 cup butter
2 cups minced cooked chicken or turkey
1/2 cup minced fresh parsley
3 Tablespoons minced celery
1 egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon poultry seasoning

Beat cream cheese and butter until smooth.
Mix flour, salt and herbs; gradually add to cream cheese mixture.
When dough holds together, form into ball, wrap in waxed paper and refrigerate overnight

Saute onion in butter until tender, but not brown.
Stir in remaining ingredients and mix well.

To Assemble
Allow pastry to sit at room temperature for 30 minutes.
Cut into fourths; work with one portion at a time.
Roll out on floured board to a rectangle, 4x18x1/8 inch.
Place 1/4 of filling in center of strip.
Draw up edges to meet and pinch together to seal. Moisten with a little water to help it hold together.
Transfer filled strip to un-greased baking sheet.
Repeat process with other three portions of dough.
Chill 1-2 hours.
Preheat oven to 325 degrees F.
Cut rolls into 1-inch slices, separating slices slightly.
Brush lightly with a beaten egg mixed with 1 teaspoon water.
Bake 25-30 minutes or until lightly browned.
NOTE: I bake on parchment-lined baking sheets.