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