Chicken Mushroom Puff Pastry Delight (Print Version)
# Ingredients:
→ Filling
01 -
2 cups shredded rotisserie chicken
02 -
1 cup sliced button or cremini mushrooms
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 cup heavy cream
06 -
1 tablespoon olive oil
07 -
1 teaspoon dried thyme
08 -
1 teaspoon paprika
09 -
½ teaspoon salt
10 -
½ teaspoon black pepper
→ Pastry
11 -
1 sheet puff pastry, thawed
12 -
1 egg (for egg wash)
13 -
Flour for dusting
→ Garnish
14 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
Set oven temperature to 200°C (400°F).
02 -
Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent. Add mushrooms and cook until softened and moisture has evaporated.
03 -
Incorporate shredded chicken, heavy cream, thyme, paprika, salt, and pepper into the skillet. Simmer for 5-6 minutes until mixture thickens slightly. Remove from heat and allow to cool for a few minutes.
04 -
On a lightly floured surface, roll thawed puff pastry to approximately 3mm (1/8 inch) thickness. Cut into 10-13cm (4-5 inch) circles or squares.
05 -
Place a tablespoon of chicken-mushroom filling in the center of each pastry piece. Fold over to create a sealed pocket, pressing edges with a fork or pinching firmly together. Arrange on a parchment-lined baking sheet.
06 -
Beat egg in a small bowl and brush over pastry tops to ensure golden browning during baking.
07 -
Bake in preheated oven for 20-25 minutes until pastries are puffed and golden brown. Garnish with chopped parsley before serving.
# Notes:
01 -
For best results, ensure the filling has cooled slightly before adding to pastry to prevent soggy bottoms.
02 -
These pastries can be assembled ahead and refrigerated for up to 24 hours before baking.