I created this recipe on a whim and I got lucky as the results turned out to be completely delicious!
I was trying to decide what to cook for my family one evening using left over ingredients in the fridge when I saw a full punnet of mushrooms and some chicken my mum had taken out of the freezer to defrost (I believe she was going to make a chicken curry… but I had other ideas!). An hour later, I had these on the table!
This recipe cooks enough for 4.
Chicken and Mushroom filling
- 1 chicken breast chopped into small bite-sized chunks
- 1 medium onion finely chopped
- 5 large mushrooms finely chopped
- 200ml chicken stock
- 150ml double cream or milk (cream makes the sauce very rich, milk makes it healthier!)
- 2 tablespoons plain flour
- 1 tsp salt
- 2 tsp ground pepper
- a handful of fresh chopped tarragon
Add a tablespoon of olive oil to a medium sized pan until it is sizzling, add the onions and cook for a few minutes.
Add the chicken and stir fry with the onions on a high heat until the chicken begins to turn white.
Add the garlic and stir fry again for a few minutes.
Add the mushrooms and stir fry again for a few minutes while still on a high heat.
Once the chicken is cooked through thoroughly and has gone completely white, add the chicken stock and bring to the boil.
Add the flour (while still on a high heat) and stir thoroughly.
Add the double cream or milk gradually while stirring the mixture until it is all incorporated.
Bring the mixture with the cream to the boil once again and then leave to simmer on a low heat for 10-15 minutes.
- 250g plain flour
- 250g butter softened (not melted)
- 150 ml water
Chop the butter into cubes.
Add the flour and salt to a large bowl before adding in the butter cubes and rubbing the mixture together with your hands.
Make a small hole in the middle of the mixture and add the water to this, mixing while adding until a dough is formed.
cover the bowl with cling film and leave the dough to rest in the fridge for 20 minutes.
Once the dough has rested, cover your counter with plain four before rolling out the dough.
Roll the dough in one direction only until it has grown to be 3 times the original size.
Fold the top third of the dough down into the centre and then bring the bottom third of the dough up over that.
Give the now rectangular dough a quarter turn to the left or right and then roll out again until 3 times that size.
Cover the dough in cling film and then put into the fridge to rest again for 20 minutes.
After the dough has rested, cut circles out of the dough using a round cutter and place onto a prepared tray (your prepared tray should be greased with butter to avoid the pastry sticking but greaseproof paper is not necessary).
When I made these pastry cups, I used a cupcake/muffin tray and moulded the pastry to look like cups by slightly raising the edges of the pastry to fit the tray and look like cupcake cases.
Blind-bake the pastry rounds in the oven at 180 degrees celsius for 15-20 minutes. To blind bake you must fill the pastry cups with baking beads (a few in each cup should suffice).
Once the pastry has been blind baked thoroughly – it should appear a golden brown colour and the base should be firm.
Fill the cups with the chicken and mushroom filling (2-3 tablespoons of the mixture per cup should be enough) before baking in the oven again for 10 minutes at 180 degrees celsius again.
Finish with a sprinkle of parmesan cheese to serve and enjoy!
Miss Honey ♥