Traditional Poultry Bites

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.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 952
• Protein: 36 g
• Carbs: 70 g
• Fat: 56 g

Ingredients

• 400 g White chicken ( whole for poaching )
• 2 piece Puff pastry ( chilled )
• 250 g Button mushroom ( cleaned and quartered )
• 50 g Minimum butter sweet
• 50 g Wheat flour
• 200 ml Cream
• 100 ml Dry white wine
• 1 piece Onion ( peeled )
• 1 piece Bouquet garni
• 1 pinch Nutmeg ( grated )
• 1 piece Egg ( beaten for egg wash )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Chicken stock optional ( prepared )

Instructions

1. Poaching the poultry

   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. Sautéing the mushrooms

   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. Making the roux and deglazing

   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. Binding the sauce

   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. Baking the puff pastry

   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. Final assembly

   Carefully open the pastry lids. Fill generously with the hot preparation and serve immediately.

Chef's tips

• 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.

Storage

Store the filling and the crusts separately. Reheat the crusts in the oven to restore their crispness.