Description
This Savory Chicken and Mushroom Puff Pastry Delight is a delicious and easy-to-make dish featuring tender shredded chicken and sautéed mushrooms encased in flaky puff pastry. Infused with garlic, onion, thyme, and a creamy sauce, these golden baked pockets offer a perfect balance of flavors and textures, ideal for a comforting lunch or dinner.
Ingredients
Scale
Puff Pastry
- 2 sheets puff pastry (store-bought or homemade)
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
Finishing
- 1 egg (for egg wash)
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the puff pastry pockets.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing them for 2-3 minutes until softened and fragrant.
- Cook Mushrooms: Add sliced mushrooms to the skillet and cook for 5-7 minutes, until they release moisture and become tender.
- Combine Filling Ingredients: Stir in the shredded cooked chicken, heavy cream, chicken broth, thyme, salt, and pepper. Cook for an additional 2-3 minutes, allowing the mixture to thicken slightly.
- Prepare Puff Pastry: On a lightly floured surface, roll out the puff pastry sheets and cut each sheet into squares or rectangles according to your preference.
- Fill Pastry: Spoon the chicken and mushroom mixture into the center of each pastry square, leaving a border around the edges to allow sealing.
- Seal Pastry Pockets: Fold the pastry over the filling to create a pocket or rectangle. Press the edges firmly to seal and use a fork to crimp the edges for decoration.
- Apply Egg Wash: Beat the egg and brush it over the tops of each pastry pocket to enhance browning and provide a glossy finish.
- Bake Pastries: Arrange the pastries on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes until golden brown and puffed.
- Garnish and Serve: Once baked, optionally garnish with freshly chopped parsley and serve the pastries hot for best flavor.
Notes
- Make sure the chicken is cooked and shredded before starting the recipe to save time.
- You can substitute heavy cream with half-and-half or a dairy-free cream alternative if preferred.
- Puff pastry sheets should be kept cold until ready to use to maintain flakiness.
- These pastries can be assembled ahead of time and refrigerated before baking.
- For a vegetarian version, substitute chicken with cooked lentils or a plant-based protein.
- Leftover pastries can be stored in the refrigerator and reheated in the oven for best texture.
