why make this recipe
Chicken and Mushroom Puff Pastry Cases are a delightful dish that is both easy to prepare and full of flavor. This recipe combines tender chicken and savory mushrooms, all encased in a flaky puff pastry. It’s perfect for dinner parties, special occasions, or even a cozy family meal. Plus, they are visually appealing, making them a fantastic choice to impress your guests!
how to make Chicken and Mushroom Puff Pastry Cases
Ingredients :
- 320g (1 ready rolled) puff pastry sheet
- 1 egg, whisked
- 15ml (1 tbsp) oil
- 15ml (1 tbsp) butter
- 1 onion, peeled and finely chopped
- 1 chicken breast, cut into small pieces
- 250g (3 cups) mushrooms, cleaned and thinly sliced
- 250ml (1 cup) white wine
- 125ml (½ cup) double cream
- 60g (½ cup) Parmigiano Reggiano, grated
- 30g (1oz) chives, washed and finely chopped
Directions :
- Preheat the oven to 200°C / 400°F / gas mark 6.
- Line a baking tray with non-stick baking paper.
- Cut out six round discs (7cm/3in in diameter) from the pastry sheet.
- Egg wash all of them and place them on the baking tray.
- Using a smaller round cutter (4cm/1½in in diameter), cut each remaining disc.
- Place these outer circles on top of the base discs on the baking tray.
- Egg wash the vol au vents again and place in the oven for 15-20 minutes or until crisp and golden brown. Remove and set aside.
- While the pastry is cooking, fry the onion with the oil and butter over medium heat until softened and translucent.
- Turn up the heat and add the chicken. Brown the chicken on all sides.
- Add the mushrooms and cook for three minutes.
- Pour in the wine and let it sizzle until the liquid is halved.
- Stir in the double cream and cheese. Season to taste.
- Spoon the filling into the pastry cases and serve warm, sprinkled with chives.
how to serve Chicken and Mushroom Puff Pastry Cases
Serve these delicious puff pastry cases warm, allowing your guests to enjoy the flaky texture and rich flavors. They can be a starter or a main dish accompanied by a fresh salad. A glass of white wine pairs beautifully with this dish.
how to store Chicken and Mushroom Puff Pastry Cases
If you have leftovers, store them in an airtight container in the fridge. They are best eaten within two days. To reheat, place them in the oven for a few minutes until warmed through to maintain the crispiness of the pastry.
tips to make Chicken and Mushroom Puff Pastry Cases
- Make sure not to overcrowd the pan when cooking the chicken and mushrooms to ensure even cooking.
- You can prepare the filling ahead of time and store it in the fridge until you are ready to assemble and bake the pastry cases.
- Brush the pastry with the egg wash for a beautiful, golden-brown finish.
variation
You can easily customize this recipe by adding other vegetables like spinach or bell peppers, or by using different cheeses such as cheddar or feta. For a vegetarian option, omit the chicken and use more mushrooms and vegetables.
FAQs
Can I use frozen puff pastry?
Yes, you can use frozen puff pastry. Just make sure to thaw it completely before use.
Can I prepare these pastry cases ahead of time?
Yes, you can prepare the filling and pastry cases ahead of time. Assemble and bake them just before serving for the best texture.
How can I make these puff pastry cases spicy?
You can add a pinch of chili flakes or a dash of hot sauce to the filling to give it some heat.
