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Chicken and Mushroom Pastry

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  • Author: Amy
  • 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

12 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

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the Egg Wash: In a small bowl, beat the egg and brush it over the top of each pastry.
  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, 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