Belgian Cream-Filled Puff Pastry Shells with Chicken and Mushrooms

Be the first to rate

(No Ratings Yet)

Loading...

A classic Belgian specialty, these golden puff pastry shells are filled with a velvety white wine cream sauce loaded with tender chicken and earthy mushrooms. Served warm as an elegant starter or light main, they capture the rich, comforting flavors of Belgian brasserie cooking.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 35 gFat
• 18 gSaturated Fat
• 28 gCarbs
• 1 gFiber
• 3 gSugar
• 22 gProtein
• 520 mgSodium
• 380 mgPotassium
• 80 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the Puff Pastry Shells

• 1 sheet (about 9 oz/250 g) all-butter puff pastry, thawed but cold
• 1 large egg, beaten with 1 tbsp water (egg wash)
• 1 tbsp all-purpose flour, for dusting
• Pinch of fine sea salt

For the Creamy Chicken Filling

• 2 tbsp unsalted butter
• 1 medium shallot, finely minced
• 8 oz (225 g) cremini mushrooms, thinly sliced
• 2 tbsp all-purpose flour
• 1/3 cup (80 ml) dry white wine
• 1 cup (240 ml) low-sodium chicken stock
• 1/2 cup (120 ml) heavy cream
• 2 cups (280 g) cooked chicken breast, diced small

For Finishing

• 1 large egg yolk
• 2 tbsp fresh flat-leaf parsley, finely chopped, plus extra for garnish
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground white pepper

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the puff pastry to a 1/8-inch thickness and cut out 12 rounds about 2.5 inches (6 cm) in diameter using a fluted cookie cutter. Score a smaller 1.5-inch ring inside each round with a paring knife, cutting only halfway through.
3. Transfer rounds to the prepared sheet, brush with egg wash, and bake for 15-18 minutes until puffed and deeply golden. Remove from the oven and gently press down the scored centers to create a hollow shell; set aside.
4. While the pastry bakes, melt the butter in a large skillet over medium heat. Add the shallot and cook for 2 minutes until softened and translucent.
5. Add the mushrooms and a pinch of salt; cook for 6-8 minutes until browned and their liquid has evaporated. Sprinkle in the flour and stir constantly for 1 minute to cook out the raw taste.
6. Pour in the white wine and scrape up any browned bits from the pan; simmer for 1-2 minutes until reduced by half.
7. Add the chicken stock and heavy cream; simmer for 4-5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
8. Stir in the diced chicken, nutmeg, kosher salt, and white pepper; cook 1-2 minutes more until warmed through.
9. Remove the skillet from the heat and quickly whisk in the egg yolk and parsley until the sauce turns glossy and slightly thickened.
10. Spoon the warm filling into the pastry shells just before serving, garnish with extra parsley, and serve immediately.

Cook’s Notes

• Keep the puff pastry cold right up until baking for the maximum rise and flakiest layers.
• For an authentic Belgian touch, replace half the white wine with a splash of Belgian blonde ale or a teaspoon of brandy.
• The creamy filling can be made up to 2 days ahead and reheated gently over low heat before filling the shells.
• Always fill the shells right before serving so the pastry stays crisp and buttery.
• To make a heartier version, tuck 2-3 small poached meatballs into each filled shell.

You might also like

European

Belgian Liège-Style Meatballs in Tomato-Onion Gravy

European

Liège Waffles

European

Belgian White Cheese Tartine Bread

European

Belgian Chicken Waterzooi Stew