Creamy mushroom chicken puff pastry recipe 💞💞
Prep: Preheat oven to 200°C (400°F). Line a tray with parchment paper.
1. Cut the Bases: Use a circular cookie cutter (approx. 6–8cm) to cut out an even number of circles from your cold puff pastry.
2. Create the Rings: Take half of those circles. Use a smaller circular cutter (approx. 4cm) to cut a hole out of the center of them. You now have solid bases and hollow rings.
3. Assemble the Stack:
• Place the solid bases on your baking tray.
• Prick the center of the bases with a fork (this prevents the middle from rising too much).
• Lightly brush the outer edge of the base with egg wash.
• Place a hollow ring exactly on top of each base.
4. The Finish: Brush the top of the rings with egg wash (be careful not to let the egg drip down the sides, as this can "glue" the layers together and stop them from rising).
5. Bake: Bake for 15–20 minutes until they are tall, stable, and golden brown. If the center base has puffed up slightly, gently press it down with a teaspoon while still warm to create the "hole" for your filling.
⛽️ Filling Recipe
To get that thick, piled-high texture , the sauce must be a Velouté or a thick Béchamel.
Ingredients:
• Chicken: 200g chicken breast, poached and cut into very small, uniform cubes.
• Mushrooms: 150g button mushrooms, finely diced (brunoise style).
• The Sauce: 25g butter, 25g flour, 150ml heavy cream, 50ml chicken stock.
• Seasoning: Salt, white pepper, and a tiny pinch of nutmeg.
🍳- Method:
1. Dry Sauté: Cook the mushrooms in a dry pan until they shrink and lose all moisture. Add a knob of butter and the diced chicken to lightly brown.
2. Make the Roux: Stir in the flour and cook for 1 minute.
3. Thicken: Slowly whisk in the stock, then the cream. Simmer until the sauce is very thick—it should hold its shape on a spoon rather than running off.
4. Fill: Use a small spoon to mound the warm filling high inside the cooled pastry shells.
🧑🍳- My extra Tips
• Uniformity: Using a ruler to ensure your pastry is perfectly cold when cutting will give you those straight, architectural sides.
• Filling Temperature: Unlike turnovers, you can fill these while the filling is warm, but wait until just before serving so the pastry stays crunchy.
Making creamy mushroom chicken puff pastry is one of my favorite ways to impress guests with minimal effort but maximum flavor. The key to getting those perfectly layered, tall puff pastry shells is to ensure the dough is very cold before you cut it. I usually chill my pastry in the refrigerator for at least 30 minutes and even pop it back in the freezer for 10 minutes before cutting circles. This helps the layers stay separate and produce that ideal puff once baked. For the filling, the thick velouté sauce is absolutely crucial. It acts as a luscious binder for the diced chicken and mushrooms while giving the inside a creamy texture that contrasts perfectly with the crisp puff pastry. I like to dry sauté the mushrooms first to get rid of excess moisture, which otherwise would make the pastry soggy. When adding cream and stock to the roux, I whisk continuously and simmer until the sauce coats the back of a spoon, ensuring it’s thick enough to mound inside the pastry. A little trick I picked up is to prick the base of the pastry circles to prevent the center from rising too much and to carefully brush egg wash only on the edges to avoid them sticking together. Once baked, if the center bulges slightly, gently pressing it down with a teaspoon while warm creates a perfect cavity for filling. Lastly, I always wait to fill the pastry shells just before serving to keep the pastry crisp and avoid sogginess. You can reheat fillings gently and spoon them on just in time to serve a warm, satisfying dish. This recipe shines as an elegant appetizer or a comforting main served with a simple green salad. I hope these tips help you master creamy mushroom chicken puff pastries with confidence and joy!
This would cost 49.99 at one of those restaurants for only lik 3😂😂