Why You’ll Love This Recipe
This Chicken and Mushroom Pastry is the perfect balance of savory and creamy flavors, all wrapped up in a crispy, flaky puff pastry. The tender shredded chicken and earthy mushrooms are combined with rich heavy cream, creating a comforting filling that is both hearty and satisfying. Whether you’re preparing a quick dinner for the family or impressing guests at a gathering, these pastries are easy to make and incredibly delicious. They’re versatile enough for any occasion, from a cozy weeknight dinner to a special occasion appetizer.
Ingredients
- 2 cups cooked chicken, shredded (preferably rotisserie)
- 1 cup mushrooms, sliced (button or cremini)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 sheet of puff pastry (thawed)
- 1 egg (for egg wash)
- Flour (for dusting)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Sauté the Vegetables:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until the onion becomes translucent.
- Add the sliced mushrooms and cook until they soften and the moisture has evaporated.
3. Prepare the Filling:
- Stir in the shredded chicken, heavy cream, thyme, paprika, salt, and pepper.
- Cook for about 5-6 minutes until the mixture thickens slightly.
- Remove from heat and let it cool for a few minutes.
4. Prepare the Puff Pastry:
- On a lightly floured surface, roll out the thawed puff pastry to about 1/8 inch thick.
- Cut out circles or squares (about 4-5 inches wide) depending on your desired shape.
5. Assemble the Pastries:
- Place a tablespoon of the chicken and mushroom filling in the center of each pastry cut-out.
- Fold over the pastry to create a pocket and seal the edges by pressing with a fork or pinching them together.
- Place the filled pastries on a baking sheet lined with parchment paper.
6. Add the Egg Wash:
- In a small bowl, beat the egg and brush it over the top of each pastry to give it a golden color when baked.
7. Bake:
- Bake in the preheated oven for 20-25 minutes or until the pastries are puffed up and golden brown.
8. Serve:
- Remove from the oven and let them cool slightly.
- Garnish with fresh chopped parsley before serving for an added touch of color.
Servings and Timing
- Servings: 4-6
- Total Time: 50 minutes (including prep and baking time)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Variations
- Vegetarian Option: Omit the chicken and add extra mushrooms, spinach, or tofu for a plant-based filling.
- Cheese Lover’s Twist: Add a bit of grated cheese, such as cheddar or Gruyère, to the filling for an extra creamy and cheesy bite.
- Herb Variations: Experiment with fresh herbs like rosemary or sage instead of thyme to change up the flavor profile.
Storage/Reheating
- Storage: Leftover pastries can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, place the pastries in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through and crispy again.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes! Rotisserie chicken is a great option for this recipe, as it saves time and adds flavor.
Can I make these ahead of time?
Yes, you can prepare the pastries in advance and store them in the fridge before baking. When you’re ready to bake, just brush with the egg wash and bake as directed.
Can I freeze these pastries?
Yes! You can freeze the assembled pastries (before baking) for up to 1 month. When ready to bake, just add a few extra minutes to the baking time.
Can I use a different kind of pastry?
If puff pastry isn’t available, you can substitute with phyllo dough for a crispier texture or even a shortcrust pastry for a denser base.
How do I make the pastries golden brown?
Make sure to brush the pastries with an egg wash before baking. This will give them a beautiful golden color and a slight shine.
Can I make these without mushrooms?
Yes, if you’re not a fan of mushrooms, you can substitute with other vegetables like spinach, leeks, or zucchini, or just use more chicken.
Can I add more vegetables to the filling?
Definitely! Feel free to add your favorite vegetables, such as bell peppers, peas, or carrots, to the filling for added texture and nutrition.
Conclusion
These Chicken and Mushroom Pastries are a fantastic combination of flaky, buttery pastry and a creamy, savory filling. They are perfect as an appetizer, snack, or even a main dish when served with a side salad. Easy to make yet elegant, this recipe will impress anyone lucky enough to try it. Whether you’re hosting a dinner party or just want a cozy meal, these pastries are sure to become a favorite in your kitchen.
Chicken and Mushroom Pastry
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Appetizer, Main Dish
- Method: Baking, Stovetop
- Cuisine: American
Description
Chicken and Mushroom Pastry combines a creamy, savory filling of shredded chicken, mushrooms, and spices, wrapped in golden, flaky puff pastry. A perfect appetizer or main dish.
Ingredients
For the tart shells:
1 1/2 cups all-purpose flour
1/4 cup almond flour
1/2 cup unsalted butter, chilled and cubed
1 egg yolk
1–2 tbsp cold water
Pinch of salt
For the filling:
2 cups cooked chicken, shredded (preferably rotisserie)
1 cup mushrooms, sliced (button or cremini)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
For the pastry:
1 sheet of puff pastry (thawed)
1 egg (for egg wash)
Flour (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Add sliced mushrooms and cook until softened and the moisture evaporates.
- Prepare the Filling: Stir in shredded chicken, heavy cream, thyme, paprika, salt, and pepper. Cook for 5-6 minutes until the mixture thickens slightly. Remove from heat and cool.
- Prepare the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry to about 1/8 inch thick. Cut circles or squares (4-5 inches wide) for desired shape.
- Assemble the Pastries: Spoon a tablespoon of the chicken and mushroom filling into each pastry cut-out. Fold over the pastry to form a pocket and seal the edges by pressing with a fork or pinching them together.
- Add the Egg Wash: In a small bowl, beat the egg and brush it over the top of each pastry.
- Bake: Bake in the preheated oven for 20-25 minutes or until the pastries are puffed up and golden brown.
- Serve: Remove from the oven, let cool slightly, and garnish with chopped parsley before serving.
Notes
Storage: Leftover pastries can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes until warm and crispy.
Variations: For a vegetarian option, substitute chicken with extra mushrooms, spinach, or tofu. For extra creaminess, add cheese to the filling.
Nutrition
- Serving Size: 1 pastry
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg
