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Chicken and Mushroom Puff Pastry Pies

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Table of Contents hide
1 Chicken and Mushroom Puff Pastry Pies
1.1 Ingredients:
1.2 Directions:
1.3 Storage Tips:
1.4 Why You’ll Love This Recipe:
1.5 Nutritional Benefits:

Chicken and Mushroom Puff Pastry Pies

Table of Contents

Ingredients:

    • Puff Pastry: 500g (17.6 oz)
    • Chicken Breast: 350g (12.3 oz), cut into pieces
    • Mushrooms: 250g (8.8 oz), cut into pieces
    • Brown Onion: 1 medium, diced
    • Cream Cheese: 150g (⅔ cup)
    • Chopped Parsley: 1 ½ tablespoons
    • Herbes de Provence: 1 teaspoon
    • Black Pepper: ½ teaspoon
    • Salt: 1 teaspoon (adjust to taste)
    • Egg Yolk: 1
  • Milk: 1 tablespoon

Directions:

1. Prepare the Filling:

    • In a medium-high heat pan, add a drizzle of light olive oil.
    • Sauté the diced onion for 2 minutes until translucent.
    • Add the chicken pieces, seasoning with salt and black pepper. Cook for about 2 ½ minutes, stirring occasionally.
    • Incorporate the mushrooms and cook for an additional 7 minutes, stirring occasionally.
  • Add the herbes de Provence and chopped parsley, stirring for 1 minute.
  • Finally, add the cream cheese and mix for 1 ½ minutes until well combined. Adjust seasoning with salt to taste and stir for another 30 seconds. Turn off the heat and allow the mixture to cool.

2. Preheat the Oven:

  • Preheat your oven to 200 °C (400°F) or 180 °C for fan ovens (Gas Mark 6).

3. Prepare the Pastry:

    • On a floured work surface, roll out the puff pastry. Cut it into squares of approximately 12 x 12 cm (4.7 x 4.7 inches).
  • Gently stretch the pastry squares using your fingers to make them slightly larger.

4. Assemble the Pies:

    • Place about 1 ½ tablespoons of the filling in the center of each pastry square.
  • Fold the pastry over to create a triangle and pinch the edges to seal tightly (refer to the video for visual guidance).
  • Arrange the stuffed pastries on a baking tray lined with parchment paper.
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5. Brush and Bake:

    • In a small bowl, whisk together the egg yolk and milk.
    • Brush the mixture over the tops of the pastries to give them a beautiful golden finish.
    • Bake in the preheated oven for 20 to 25 minutes, or until the pastries are puffed and golden brown.
» MORE:  The Key to the Ideal Pastry Cream July 21, 2024 by Noty Cheese The Key to the Ideal Pastry Cream Table of Contents The Key to the Ideal Pastry Cream Ingredients 480 ml (2 cups) whole milk 1/2 cup (100 g) granulated sugar, divided 1 vanilla bean or 1 tsp vanilla extract 5 large egg yolks 30 g (1/4 cup) cornstarch 2 tbsp (30 g) unsalted butter, finely chopped Instructions Prepare the Milk Mixture: In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup). Add the seeds from the vanilla bean or, if using vanilla extract, add it later. Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is creamy and pale, about 2-3 minutes. Temper the Eggs: When the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking continuously to prevent curdling. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook the Pastry Cream: Return the saucepan to medium heat, whisking continuously until the mixture thickens and starts to bubble, about 2-3 minutes. Once it begins to boil, continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked. Finish the Pastry Cream: Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if a vanilla bean wasn’t used. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Allow the pastry cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours See also Clean Your Bowel: The Ultimate Detox Drink .Use Fresh Ingredients: Fresh milk, eggs, and butter significantly enhance the flavor and texture of your pastry cream. Whisk Continuously: To ensure a smooth texture, whisk continuously while cooking to prevent lumps. Strain the Cream: Straining the pastry cream guarantees a silky smooth texture, free from any cooked egg bits. Proper Cooling: Applying plastic wrap directly to the surface of the pastry cream prevents a skin from forming, which can affect the texture. CategoriesEasy Recipes Enjoy a Zesty Pineapple Lemonade – Refreshing and Sugar-Free! ‎‎ Garlic Butter Steak and Potatoes Skillet Search for: Search … Popular install apk on chromebook Step-by-Step Tutorial: How to Install APK on Chromebook! February 6, 2024 Proofreading 10 Best Online Proofreading Jobs for Beginners That Pay $25 Per Hour January 30, 2024

6. Serve:

  • Allow the pastries to cool for a few minutes before serving. Optionally, sprinkle with fresh dill for added flavor. Enjoy your delicious chicken and mushroom puff pastry pies!

Storage Tips:

    • Refrigeration: The pies can be stored in an airtight container in the fridge for up to 5 days.
  • Freezing: For longer storage, freeze the assembled but unbaked pastries. Bake directly from frozen, adding a few extra minutes to the baking time.

Why You’ll Love This Recipe:

    • Quick and Easy: These pies are simple to prepare, making them a great choice for busy weeknights or unexpected guests.
    • Flavorful Filling: The combination of chicken, mushrooms, and cream cheese creates a rich and satisfying filling that is sure to please.
  • Versatile: Enjoy these pastries as a snack, appetizer, or paired with a fresh salad for a complete meal.

Nutritional Benefits:

  • Protein-Rich: The chicken breast provides lean protein, essential for muscle health.
  • Vegetable Goodness: Mushrooms and onions add vitamins and minerals, contributing to a balanced diet.

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