Traditional Poultry Bites
Ingredients
- 400 gWhite chicken (whole for poaching)
- 2 pcPuff pastry (chilled)
- 250 gButton mushroom (cleaned and quartered)
- 50 gUnsalted butter
- 50 gWheat flour
- 200 mlCream
- 100 mlDry white wine
- 1 pcOnion (peeled)
- 1 pcBouquet garni
- 1 pinchNutmeg (grated)
- 1 pcEgg (beaten for egg wash)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlChicken stock (prepared)
Method
A crispy puff pastry crust that cracks under the teeth, releasing a creamy poultry and mushroom filling. The sauce, thickened with butter and cream, perfectly coats the tender meat.
- 1
In a saucepan, cover the chicken with mineral water. Add the quartered onion and the bouquet garni. Bring to a simmer and cook for 15 minutes. The meat should remain tender. Drain and reserve 200ml of the cooking liquid.
- 2
Cut the mushrooms into quarters. Sauté them in a pan with a knob of butter. When they are browned and the moisture has evaporated, set aside.
- 3
Melt the remaining butter. Pour in the flour all at once to coat. Stir for 2 minutes without browning. Deglaze with the white wine, scraping the bottom to release the juices.
- 4
Whisk in the reserved cooking liquid or the chicken stock, and the cream. Let reduce over low heat until the sauce coats the back of a spoon. Add the nutmeg, salt, and pepper. Stir in the diced chicken and mushrooms.
- 5
Cut circles out of the puff pastry. Brush with beaten egg. Bake at 200°C until the pastry is high, golden, and dry to the touch.
- 6
Carefully open the pastry lids. Fill generously with the hot preparation and serve immediately.
Frequently asked questions
How do you get this dish right?
- Do not overwork the puff pastry so it rises straight.
- The sauce must be thick enough not to soak the pastry immediately.
- If the sauce is too thin, let it reduce for a few more minutes over high heat.
How long does this dish keep?
Store the filling and the crusts separately. Reheat the crusts in the oven to restore their crispness.
