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Chicken, leeks and mushrooms puff pastry

Author: 5/15
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Pâté feuilleté au poulet, poireaux et champignons
Preparation 45
Baking 30
Portions 4 to 6
Freezing No
Ingredients
Preparation

Ingredients

  • 400 gr of puff pastry
  • 1 egg yolk whiske with a bit of water
  • For the sauce :
  • 375 ml (1 1/2 cup) of chicken broth
  • 8 boneless chicken thigh
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cuoltures de chez nous sliced leeks
  • 60 ml (1/4 cup) of butter
  • 1 chopped onion
  • 5 minced mushrooms
  • 5 minced oyster mushrooms
  • 60 ml (1/4 cup) of flour
  • 80 ml (1/3 cup) of 15% cooking cream
  • 250 ml (1 cup) of grated cheddar cheese
  • 60 ml (1/4 cup) of fresh chopped parsley
  • Salt and pepper up to taste
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Preparation

  • In a casserole, pour broth and add chicken thighs. Bring to a boil then simmer 10 minutes at medium heat.
  • Add sliced leeks and continuecooking 5 minutes. Filter broth. Set chicken thighs and leeks in a large plate. Cool down then dice chicken thighs.
  • In a casserole, heat butter and brown onion for 1 to 2 minutes. Add mushrooms and cook 3 minutes. Spread flour and stir. Pour filtered broth and cream. Bring to a boil while stirring.
  • Add chicken dice, leeks, cheese and parsley. Season and stir. Remove from heat and cool down.
  • Preheat oven at 205 ºC (400 ºF). Slice puff pastry in two equal parts. Over a floured work surface, set down half the pastry into a square of 25 cm (10 inches) and lay down in a gratin mold of 25 cm (10 inches). Pour the mixture in the mold then brush pastry sides with whisked egg yolk.
  • Set down the other half in a square of 23 cm (9 inches) and incise its center at few places. Cover with second pastry and sal sides.
  • Brush top of the crust with egg yolk. Oven bake 30 to 35 minutes, until pastry is well browned.

Chef's notes