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Saturday, May 9, 2015

Creamy Chicken Puffs

Total Time: 1 hr 50 mins Preparation Time: 50 mins Cook Time: 1 hr

Ingredients

  • Servings: 15
  • 1 lb chicken breast, diced
  • 1 ounce butter
  • 1 small onion, finely chopped
  • 6 slices streaky bacon, rind removed,cut into 1/4 inch,5 mm,strips
  • 1 ounce flour
  • 300 ml chicken stock
  • 2 ounces chestnut mushrooms, finely sliced
  • 2 fluid ounces creme fraiche or 2 fluid ounces double cream
  • 2 tablespoons finely chopped parsley
  • 1 pinch salt
  • 1 pinch fresh ground black pepper
  • 1 (500 g) package fresh premade puff pastry
  • 2 large egg yolks, beaten

Recipe

  • 1 trim the chicken into even-sized pieces, roughly 1/2 inch (1 cm) squares.
  • 2 melt the butter in a medium-sized saucepan and fry the chopped onion over a medium heat until it has turned pale gold about 4 minutes.
  • 3 using a draining spoon, remove it to a plate.
  • 4 turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes until they are really crisp.
  • 5 transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat, for about 2 minutes.
  • 6 return the onion and bacon to the saucepan.
  • 7 using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices.
  • 8 add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated.
  • 9 as it comes to simmer, it will have thickened to a creamy sauce.
  • 10 add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time.
  • 11 finally, stir in the crème fraîche and parsley, taste to check the seasoning and then leave it aside until it is completely cooled (preferably chilled).
  • 12 this can be done well ahead of time, but when you want to make the puffs, pre-heat the oven to gas mark 6, 400°f (200°c).
  • 13 allow the pastry to come to room temperature?
  • 14 this will take about 10 minutes?
  • 15 then carefully unroll the sheet of pastry.
  • 16 roll pastry to approx 3mm thickness and then cut out 10cm (4inch) circles from the pastry.
  • 17 place a spoonful of filling into the center of the circles.
  • 18 brush the edges with the beaten egg yolk, and fold in half and pinch the seam.
  • 19 before cooking, brush the whole lot thickly with a beaten egg yolk.
  • 20 they will need to go on to a greased baking sheet and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown.

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