Description
This Savory Chicken and Mushroom Puff Pastry Delight is a delicious, flaky pastry filled with a creamy mixture of shredded chicken, sautéed mushrooms, garlic, and herbs. Perfect for a satisfying lunch or dinner, this recipe combines tender chicken and mushrooms enveloped in golden, puffed pastry for a comforting and flavorful dish.
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 Oven: Preheat the oven to 375°F (190°C) to prepare for baking the puff pastry pockets.
- Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and continue cooking for 5-7 minutes until the mushrooms release their moisture and become tender.
- Prepare Filling: Stir in the shredded cooked chicken, heavy cream, chicken broth, thyme, salt, and pepper. Cook the mixture for an additional 2-3 minutes until it thickens slightly and flavors meld together.
- Prepare Puff Pastry: On a lightly floured surface, roll out the puff pastry sheets. Cut each sheet into squares or rectangles according to your preference for individual pastries.
- Fill Pastries: Spoon the chicken and mushroom filling into the center of each pastry square, leaving borders around the edges to allow for sealing.
- Seal Pastries: Fold the pastry over the filling to create a pocket or rectangle shape. Press the edges firmly to seal, then use a fork to crimp the edges decoratively and ensure closure.
- Apply Egg Wash: Beat the egg and brush it over the top of each sealed pastry. This step helps achieve a beautiful golden color when baked.
- Bake: Arrange the pastries on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.
- Garnish and Serve: Remove the pastries from the oven and garnish with freshly chopped parsley if desired. Serve hot for a comforting meal.
Notes
- Ensure the chicken is cooked and shredded before starting the recipe to streamline preparation.
- You can substitute heavy cream with half-and-half for a lighter version, but the filling may be less rich.
- Using fresh thyme will enhance the flavor, but dried thyme works just as well.
- To prevent soggy pastry, avoid overfilling and ensure the filling is not too wet before sealing.
- Leftover fillings can be refrigerated for up to 2 days and used in sandwiches or salads.
