Chicken and Mushroom in a Puff Pastry Shell

Steps

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  1. First prepare the meat filling with mushrooms for puffs. Peel an onion, cut it into cubes.
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  2. Put the vegetables in a deep pan, stir fry diced onions in oil until golden color, stirring contantly.
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  3. Wash the mushrooms, clean the caps with a knife. Cut the mushrooms into cubes.
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  4. Add the chopped mushrooms to the onions and mix.
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  5. Continue to cook them together on medium heat until all the liquid evaporates from the pan.
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  6. Cut boiled chicken into cubes the same way as the previous ingredients.
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  7. Add the meat in a mixture of fried mushrooms with onions.
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  8. Salt the stuffing. To add some spice put a little paprika and ground pepper blend inside. For juiciness add a couple of tablespoons of thick cream. It should not be too much sour cream, otherwise the filling will soak the puff pastry.
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  9. Wash the young greens of dill and parsley, dry them and chop. Add the herbs to the stuffing, stir and leave it to cool to the room temperature.
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  10. Now let us deal with the dough. Roll it to a thickness of 3 mm. Cut the dough into squares with sides of 10-12 inches. Make incisions on the half of the blanks will a knife for the pizza to get the net.
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  11. Put the stuffing of chicken and mushrooms on the blanks. Coat the edges of the dough with egg white using a brush.
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  12. Cover the filling with the second blank with the mesh. Carefully nip the edges with a fork. Make Curly edges with a knife.
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  13. Form all the meat puffs this way. Ive got 16 pieces. Place puffs on a baking tray with parchment.
• 14. Mix the yolk with two tablespoons of water or milk. Lubricate the puffs with this mixture.
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  15. Bake them on the middle shelf of the oven for about 20-25 at 180 degrees.
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  16. Serve the puffs with hot freshly brewed tea.
  Have a nice day and bon appetit!