Pastry Pockets with Chicken and Mushroom Filling

Ingredients

• 400 g whole wheat puff pastry chilled or frozen (thawed)
• 3 egg yolks
• 8 tbsp milk (3.5% fat)
• 375 g chicken breast fillet
• 1 Tbsp clarified butter
• 150 g Mushrooms
• 3 tbsp butter
• Salt
• 3 tbsp Lemon juice
• 1 Shallot
• 50 g spelt flour type 1050
• 500 ml vegetable broth
• white pepper

Instructions

1. 1.

   Roll out the pastry to a thickness of about 0.5 cm. Cut round shapes (40–48 pieces) with an 8 cm diameter cutter. Set 10–12 as bottoms on a baking sheet lined with parchment paper, pricking each with a fork 2–3 times. Brush the edge with water.

2. 2.

   Cut the remaining rounds into rings; leave about 2 cm of dough at the edge. Whisk one egg yolk with 4 tbsp milk.

3. 3.

   Place 2–3 rings on each bottom, brushing the lower ring with water; carefully brush the last ring with the egg yolk and bake immediately in a preheated oven at 220 °C (convection: 200 °C; gas: level 3–4) for 10–15 minutes until light brown.

4. 4.

   Cut small rounds from the remaining dough, place on another sheet lined with parchment, brush with egg yolk and bake. Cool the pastry pockets and lids on a wire rack.

5. 5.

   For the ragout cut the chicken breast into about 0.5 cm cubes. Heat clarified butter in a pan and brown the cubes all sides, then remove them.

6. 6.

   Clean the mushrooms and slice them. Melt 1 tbsp butter in the pan, toss the mushrooms, season with salt, add 1 tbsp lemon juice and steam until tender.

7. 7.

   For the sauce peel and finely dice the shallot. In a pot melt the remaining butter, sauté the shallot, dust with flour and continue cooking. Deglaze with a splash of broth, add the mushroom liquid, bring to a boil, simmer for 5–10 minutes and season.

8. 8.

   Whisk 2 egg yolks with the remaining milk, thicken the sauce without boiling further. Taste the sauce, add the chicken and mushrooms, warm, then fill the pastry pockets with the ragout.

9. 9.

   Garnish the pastry pockets with parsley if desired and place the lids on top.