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