Chicken and Mushroom Puff Pastry Shell
Checklist for the Article:Imagine the delightful aroma wafting through your kitchen as you create a savory treat that’s both elegant and comforting. Chicken and Mushroom Puff Pastry Shells are perfect for elevating any meal, whether it’s a weekend gathering or a simple weeknight dinner. With a crispy, golden shell encasing a creamy chicken and mushroom filling, this dish is not just a feast for the senses—it holds a special place in many family traditions. Having prepared these delightful pastries countless times, I assure you, each bite encapsulates warmth and comfort, promising to leave a lasting impression.
Table of Contents
Table of Contents
Why Make This Recipe
Why are Chicken and Mushroom Puff Pastry Shells so beloved? For starters, they combine rich flavors with a wonderfully flaky texture, making them a crowd-pleaser at any occasion. Whether you serve them as appetizers during a party or as a main dish for your family, they are sure to impress. This recipe is quick and simple to execute, making it approachable for home cooks of all experience levels.
As one satisfied home chef puts it:
“These puff pastry shells wowed my guests! The chicken filling was creamy yet light, and the pastries had the perfect crunch.”
How to Make Chicken and Mushroom Puff Pastry Shell
Creating Chicken and Mushroom Puff Pastry Shells entails a straightforward yet rewarding process. Begin by gathering your ingredients so that all is at the ready as you cook. You will bring together tender chicken, earthy mushrooms, and flakey pastry into a dish that’s sure to delight.
Ingredients
Gather these items to make your Chicken and Mushroom Puff Pastry Shells:
- 1 tbsp olive oil
- 100 g (3.5oz) chicken boneless (cut in small cubes)
- 1 tbsp butter (unsalted)
- 200 g (7oz) white mushrooms
- 1 clove garlic (minced)
- 2 tbsp onion (chopped)
- 1/2 tsp crushed black pepper
- 1 tsp Italian herbs
- 1/2 tsp dried tarragon
- Salt (to taste)
- 1 tbsp all-purpose flour
- 1/2 cup cooking cream
- Puff pastry sheets
- Egg wash (1 egg whisked with 2 tbsp milk)
Consider using chicken thighs for a richer flavor, or perhaps substituting cream with a dairy-free variety if you’re catering to dietary preferences.
Directions
Step 1
Heat the olive oil in a pan over medium heat. Add the cubed chicken and cook until it changes color, about 5-7 minutes. Season with salt and pepper, then remove the chicken and set aside.
Step 2
In the same pan, melt the butter, then sauté the minced garlic and chopped onion until softened, roughly 2-3 minutes. Follow with the mushrooms, cooking until they turn golden brown—about 5-6 minutes should do.
Step 3
Return the chicken to the pan. Stir in the flour, crushed black pepper, Italian herbs, dried tarragon, and additional salt to taste. Combine well.
Step 4
Pour in the cooking cream, stirring continually to prevent lumps from forming. Cook until the mixture thickens, then remove it from heat and allow it to cool.
Step 5
Roll out the puff pastry on a lightly floured surface and cut rounds using a 5 cm cutter. Arrange these rounds on a parchment-lined baking tray.
Step 6
Utilize a smaller cutter to create rings from half of the larger rounds you just cut.
Step 7
Brush the base rounds with the egg wash, place a ring on top, and prick the base to prevent excessive puffing. Repeat this layering process with the rest of your pastry.
Step 8
Refrigerate the assembled pastries for at least 15 minutes. This helps maintain their structure while baking.
Step 9
Preheat your oven to 200 °C (400 °F) and bake for 15-20 minutes or until they are golden and puffed. Once done, cool them on a wire rack before serving.
How to Serve Chicken and Mushroom Puff Pastry Shell
To elevate your serving experience, consider placing these pastries on a rustic wooden board accompanied by a light salad or a tangy dipping sauce. Serve them warm for the best texture, but they also make for a fabulous cold snack. For an added layer of flavor, you might drizzle a balsamic reduction over the top before serving.
How to Store
For any leftovers, allow the pastries to cool completely, then store them in an airtight container in the fridge for up to three days. When reheating, a brief time in an oven will restore their crispy texture. If you plan to freeze them, make sure to do so before baking. Freeze the assembled pastries on a baking tray, then transfer them into a freezer-safe bag. They can be baked straight from the freezer—just add a couple of extra minutes to the baking time.
Tips to Make
To achieve the flakiest puff pastry, avoid overmixing. Letting the dough rest in the refrigerator for at least 30 minutes can also enhance texture. Additionally, using high-quality butter will deepen flavor and improve the final outcome of your pastries.
Variations
Feel free to switch up the filling! Substitute chicken with cooked spinach and feta for a vegetarian option or experiment with different mushrooms like shiitake for a more intense flavor. Adding cheese, such as Gruyère or cheddar, can enrich the creamy filling further, making it a hearty meal.
Conclusion
Chicken and Mushroom Puff Pastry Shells combine rich flavors with simple execution, making them a delightful addition to any meal. The next time you’re contemplating a dish that brings both comfort and elegance to the table, give this recipe a try. I’d love to hear your thoughts—comment below, rate the recipe, and share your culinary creations!
FAQ
How long does it take to prepare these pastries?
The total time from preparation to baking is approximately 45 minutes.
Can I use store-bought pastry?
Absolutely! Store-bought puff pastry is a great time-saving option without compromising quality.
What are some good substitutions for the chicken?
You can use cooked turkey, cooked beef, or even plant-based proteins as alternatives for the chicken.
By embracing the art of cooking Chicken and Mushroom Puff Pastry Shells, you will not only satisfy your taste buds but also create a dish that your family will cherish for years to come!
Print
Chicken and Mushroom Puff Pastry Shells
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A delightful savory treat with a crispy shell and creamy chicken and mushroom filling, perfect for any occasion.
Ingredients
- 1 tbsp olive oil
- 100 g (3.5oz) boneless chicken (cut into small cubes)
- 1 tbsp butter (unsalted)
- 200 g (7oz) white mushrooms (sliced)
- 1 clove garlic (minced)
- 2 tbsp onion (chopped)
- 1/2 tsp crushed black pepper
- 1 tsp Italian herbs
- 1/2 tsp dried tarragon
- Salt (to taste)
- 1 tbsp all-purpose flour
- 1/2 cup cooking cream
- Puff pastry sheets
- Egg wash (1 egg whisked with 2 tbsp milk)
Instructions
- Heat the olive oil in a pan over medium heat. Add the cubed chicken and cook until it changes color, about 5-7 minutes. Season with salt and pepper, then remove the chicken and set aside.
- In the same pan, melt the butter, then sauté the minced garlic and chopped onion until softened, roughly 2-3 minutes. Add the mushrooms and cook until they turn golden brown, about 5-6 minutes.
- Return the chicken to the pan. Stir in the flour, crushed black pepper, Italian herbs, dried tarragon, and additional salt to taste. Combine well.
- Pour in the cooking cream, stirring continually to prevent lumps. Cook until the mixture thickens, then remove from heat and allow to cool.
- Roll out the puff pastry on a lightly floured surface and cut rounds using a 5 cm cutter. Arrange these rounds on a parchment-lined baking tray.
- Use a smaller cutter to create rings from half of the larger rounds.
- Brush the base rounds with the egg wash, place a ring on top, and prick the base to prevent excessive puffing. Repeat with the rest of your pastry.
- Refrigerate the assembled pastries for at least 15 minutes.
- Preheat your oven to 200 °C (400 °F) and bake for 15-20 minutes or until golden and puffed. Cool on a wire rack before serving.
Notes
For a richer flavor, consider using chicken thighs. You can also substitute the cream with a dairy-free variety for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
