Chicken Puff Pastry

Ingredients

• 500 g chicken breast fillet
• 1 can unsweetened coconut milk
• 1 tbsp Yellow curry paste
• 1 tbsp fish sauce
• Salt
• pepper (ground)
• 50 g dried Mu-Err mushrooms
• 2 sheets puff pastry (frozen, approx. 150 g)
• 1 egg yolk
• 4 ramekins (8 cm diameter)

Instructions

1. 1.

   Soak the Mu-Err mushrooms in cold water for about 30 minutes, changing the water twice. Drain.

2. 2.

   Wash, dry and cube the chicken breasts.

3. 3.

   Sauté the curry paste in a pan, then deglaze with coconut milk. Bring to a boil, reduce heat, add mushrooms and chicken, cover and simmer on low for about 10-15 minutes. Season with fish sauce, salt and pepper.

4. 4.

   Thaw the puff pastry sheets side by side, stack them, and roll thinly. Grease ramekins and line with pastry, setting aside extra dough. Spoon the chicken curry into the ramekins (do not fill too much liquid; it can be served separately). Cut 8 cm circles from remaining dough and place on top. Brush with beaten egg yolk. Bake in a preheated oven at 180°C (middle rack) for about 30 minutes until golden brown.