1 (17 oz.) frozen puff pastry
4 oz. garlic spice alouette cheese
6 skinned and boned chicken breasts, flattened some
1/4 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1 tbsp. water

Unfold pastry and roll each into a 14x12 inch rectangle on floured board. Cut four 7x6 inch pieces out of 1 piece, and two 7x6 inch pieces and one 12x6 inch piece out of other. Shape each 7x6 inch piece into oval and spread centers with cheese. Season chicken with salt and pepper and put in center of ovals. Fold ends over chicken. Fold sides over. Moisten edges and press down to seal.

Cut remaining pastry into 12 x 1/4 inch strips. Twist two together and tie criss-cross over oval like package. Twist 2 more together and shape into bowl and place on top. Place on lightly greased baking sheet. Refrigerate 2 hours or up to 24 hours (can be frozen and used later).

When ready to bake, mix egg and water and brush each oval. Bake at 400 degrees for 25 minutes.