Description
A delightful savory puff pastry filled with a creamy chicken and mushroom mixture, flavored with garlic, thyme, and a touch of cream. This easy-to-make recipe offers a perfect balance of flaky pastry and rich filling, ideal for a comforting meal or elegant appetizer.
Ingredients
Scale
Pastry:
- 2 sheets puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
Filling:
- 2 tablespoons olive oil
- 2 chicken breasts, cooked and shredded
- 1 cup mushrooms, sliced
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 teaspoon thyme, dried or fresh
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C), preparing it for baking the filled puff pastries to golden perfection.
- Sauté aromatics: In a skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking for 2-3 minutes until softened and fragrant, laying the foundation for the filling flavors.
- Cook mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and become tender, deepening the filling’s savory taste.
- Combine filling ingredients: Stir in shredded chicken, heavy cream, chicken broth, thyme, salt, and pepper. Continue cooking for 2-3 minutes until the mixture thickens slightly, creating a creamy, flavorful filling.
- Prepare puff pastry: On a lightly floured surface, roll out the puff pastry sheets and cut each into squares or rectangles as preferred, ready to be filled.
- Fill pastry: Spoon the chicken and mushroom mixture into the center of each pastry piece, leaving enough border so the filling doesn’t spill during baking.
- Seal the pastries: Fold the pastry over the filling forming a pocket or rectangle. Press edges firmly to seal and crimp with a fork for a decorative and secure finish.
- Apply egg wash: Beat the egg and brush the tops of each pastry to ensure a beautiful golden, shiny crust after baking.
- Bake: Place pastries on a parchment-lined baking sheet and bake in the preheated oven for 20-25 minutes, or until puffed and golden brown.
- Garnish and serve: Optionally, garnish with freshly chopped parsley for color and freshness. Serve the pastries hot to enjoy the contrast of flaky pastry and creamy filling.
Notes
- Ensure chicken is cooked and shredded before starting the recipe to reduce preparation time.
- Use fresh thyme if available for brighter flavor, though dried thyme works well.
- Puff pastry can be substituted with phyllo dough for a lighter texture, adjusting baking time accordingly.
- For a dairy-free option, replace heavy cream with coconut cream or a suitable non-dairy substitute.
- Allow pastries to cool slightly before handling to avoid burns from hot filling.
