Bouchée à la Reine with Mushroom and Chicken Filling

Ingredients

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 2 chicken breasts, cooked and shredded (300g) 2 chicken breasts, cooked and shredded (300g)
• 200g mushrooms, sliced 200g mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• 2 tablespoons all-purpose flour (20g) 2 tablespoons all-purpose flour (20g)
• 250ml chicken broth 250ml chicken broth
• 250ml heavy cream 250ml heavy cream
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets and cut them into circles slightly larger than the size of your serving dishes.
3. 3.
   Place the puff pastry circles on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and puffed.
4. 4.
   In a large skillet, melt the butter over medium heat. Add the onions and garlic, and sauté until translucent.
5. 5.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
6. 6.
   Sprinkle the flour over the mushrooms and stir well to coat.
7. 7.
   Slowly pour in the chicken broth while stirring continuously to avoid lumps.
8. 8.
   Add the shredded chicken and heavy cream to the skillet, stirring until the sauce thickens.
9. 9.
   Season with salt, pepper, and fresh parsley, and simmer for a few minutes.
10. 10.
    Remove the puff pastry shells from the oven and let them cool slightly.
11. 11.
    Spoon the creamy mushroom and chicken filling into the puff pastry shells.
12. 12.
    Serve the Bouchée à la Reine warm and enjoy!

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. You can use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them under running water as they tend to absorb moisture.

Tips & Tricks

• To save time, you can use store-bought puff pastry instead of making it from scratch.
• Experiment with different types of mushrooms to add variety to the dish. Cremini, shiitake, or oyster mushrooms work well.
• For a richer flavor, you can add a splash of white wine to the mushroom and chicken filling while it simmers.
• Garnish the Bouchée à la Reine with a sprinkle of freshly chopped chives or a drizzle of truffle oil for an extra touch of elegance.
• Serve the dish with a side of mixed greens dressed in a light vinaigrette to balance the richness of the filling.

Serving advice

Bouchée à la Reine is best served as a main course accompanied by a fresh salad or steamed vegetables. The individual puff pastry shells make for an elegant presentation, and you can garnish them with a sprig of fresh parsley or a dusting of grated Parmesan cheese for added visual appeal.

Presentation advice

Arrange the Bouchée à la Reine on individual serving plates, ensuring that the puff pastry shells are placed upright. Drizzle a small amount of the creamy sauce over the top and sprinkle some chopped parsley for a pop of color. Serve with confidence, and let the beauty of the dish speak for itself.