Preparation / Directions:
Heat oven to 400 degrees. Roll pastry into rectangle, 15 X 10 inches, on lightly floured surface. Place on ungreased cookie sheet. Make 2-inch cuts at 1-inch intervals on long sides of rectangle. Heat cream cheese, milk and mustard in 2-quart saucepan over medium heat, stirring constantly, until smooth. Stir in chicken, onion, peas and salt. Spoon chicken mixture down center 4 inches of rectangle. Lift pastry over filling, crisscrossing strips over top. Beat egg yolk and cold water; brush over braid. Sprinkle with poppy seed. Bake about 25 minutes or until pastry is puffed and deep golden brown.