When I sautéed the white onion, celery and carrot, I added sea salt and fresh ground pepper with a heaping teaspoon of sugar to bring out the sweetness of the veggies, that's it. You can use any kind or your favorite seasonings, to further season the chicken, Everglades seasoning would be good, I am thinking.
I wrapped/rolled the chicken mixture into Puff Pastry Sheets, if you use 1 lb. of ground chicken like I did you will have enough to make 8 pieces 4 per sheet. I brushed them with 1 beaten egg.
After you make the mixture, put it in the freezer for about 20 minutes because the mixture is pretty sticky and loose so that will make the mixture easier to work with.
I cooked them for about 25 minutes at 425, until the internal temp was 165 and the puff pastry was golden brown.
It is the first time I made them, did not get the recipe from a book made it up myself, they are outstanding and easy to make. Everyone will enjoy them.
Cheers ~ KB