Mrs. Jackson Cooks

Life through food

Easy midweek meals: chicken and mushroom puffs

on October 4, 2011

If you have some ready-rolled puff pastry, these couldn’t be easier to make and take about 45 minutes all in – so you can have them on the table in no time.  You can also prep these ahead of time and just keep in the fridge ready to bake.  They’re so tasty as well and will keep any fussy eater satisfied.  Yes, they have mushrooms in it, but as they’re chopped, they’re hard to distinguish from all the other flavours.  They just form a part of it.

The original recipe is from my Leiths cook book http://www.amazon.co.uk/Leiths-Simple-Cookery-Jenny-Stringer/dp/074759046X/ref=sr_1_1?ie=UTF8&qid=1316973179&sr=8-1

I adapted it slightly and served it with a simple garden salad.  Although some prepared vege would be good too.

When I read the ingredients, I didn’t think there’d be enough for 4.  Then when I was going to put the mix in the pastry, it seemed like there was too much – but actually, it’s just right.

Chicken and mushroom puffs

Serves 4

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 chicken breasts, chopped into bite size pieces
  • 150g mushrooms, chopped
  • 50g frozen peas, defrosted
  • 1 tbsp plain flour
  • 150ml chicken stock
  • chopped fresh parsley
  • salt & pepper
  • 1 pack of ready rolled puff pastry
  • water
  • 1 egg beaten
  1. Preheat the oven to 230 degrees celsius
  2. Heat the oil in a pan and saute the onion on a medium heat until softened.
  3. Then add the chicken and fry for a minute before adding the mushroomsand peas.  Fry until the chicken has browned.
  4. Then add the flour.  Mix well and cook for a minute.
  5. Take the pan off the heat and add the stock.  Stir well and return to the heat.
  6. Add the parsley and season to taste.  Allow the mix to reduce to a thick sauce.
  7. Roll out the pastry onto a baking sheet.  Cut into 4 rectangles.
  8. Place a quarter of the mix in the middle of each pastry rectangle.
  9. Gather up the corners of the pastry into the middle and press together.  Seal the seams with some water.  Don’t worry if it doesn’t quite stay all stuck together – the pastry will hold its shape and puff out and keep the mix inside it.
  10. Brush over with some egg to glaze.
  11. Bake in the oven for about 25-3o minutes until the pastry is puffed and golden.
  12. Serve immediately with salad or veges and some crisp white wine.
  13. Enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: