These delicious chicken and mushroom puffs are flaky, golden pastries filled with a rich, creamy mixture of tender chicken, earthy mushrooms, and a hint of garlic. Perfect as an appetizer, snack, or even a light meal, these puffs offer a delightful balance of textures and flavors.
1 sheet of puff pastry, thawed
1 egg (for egg wash)
1 tbsp water
1 tbsp olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, diced
1 cup cooked chicken, shredded
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1 tbsp butter
1 tbsp all-purpose flour
1/2 cup milk
1/4 cup grated Parmesan cheese
Heat olive oil in a pan over medium heat.
Sauté onions until translucent, then add garlic and cook for another 30 seconds.
Add the mushrooms and cook until softened, about 3 minutes.
Stir in shredded chicken, salt, pepper, and thyme.
Push the chicken mixture to one side of the pan and melt butter in the empty space.
Stir in flour and cook for about 1 minute until golden.
Gradually pour in milk, stirring constantly to create a smooth sauce.
Mix everything together and add Parmesan cheese. Remove from heat and let cool.
Preheat oven to 375°F (190°C).
Roll out puff pastry and cut into 6 equal squares.
Spoon a tablespoon of filling onto each square.
Fold the pastry over the filling into a triangle or rectangle and press edges with a fork to seal.
Whisk egg with 1 tbsp water and brush over the pastry.
Place on a parchment-lined baking sheet and bake for 20-25 minutes or until golden brown.
Let cool slightly before serving. Enjoy warm!
You can substitute rotisserie chicken for convenience.
Try adding a splash of white wine for extra depth of flavor in the filling.
Store leftovers in an airtight container and reheat in the oven at 350°F for 5 minutes.
Keywords: Chicken and Mushroom
Find it online: https://mirayamsrecipe.com/chicken-and-mushroom/