Recipe(tried): Chicken Friand alterations

I have a little bit to add to the Chicken Friand recipe. First let me say, thank you very much to the person that posted it. I have tried this recipe twice. The first time, it did not come out too well(probably says more about the cook than the recipe). The puff pastry got really huge. The underside never got fully cooked. With all the stuffing, they were so heavy they were falling apart. The second time I maded this, I made a few modifications that I thought I'd share.

1) I have never seen Morel mushrooms in any of the grocery stores near me so I used dried porcini instead.

2) Instead of cutting the chicken into bite sized pieces, I used one of those food choppers to really cut it into bits

3) Finally, I had old puff pastry in my freezer that was not unfolding to well. It was really sticking together so I had to improvise. This turned out to be a blessing. Since I was not going to be able to cut it into triangles like the recipe said, I pulled out the rolling pin, some flour, and my pastry press(a little gadget my wife bought that presses and seals the edges of a pastry.

I rolled out the put pastry with the rolling pin and ended up making it thinner than it would have been if I'd just unfolded it. Put a little bit of the chicken, mushroom, and cheese, then topped it with another piece of pastry dough. Using my pastry press, I made a nice little pocket pastry. So instead of 4 big trangular pastries, I made 10 smaller round ones. I think the thinning of the pastry helped get it cooked through and through.

My wife used to live in Atlanta and loves the Chicken Friand at Le Madelaine. The first time I cooked this, she thought ....eh. Its ok. This time she said it was great. Happy Mother's Day!