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)

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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