This recipe is a delightful combination of chicken, mushrooms, and creamy sauce encased in golden puff pastry. It's a perfect snack or appetizer for gatherings or a cozy evening treat. The flavors of balsamic vinegar and Dijon mustard add a tangy twist to the creamy filling, making it irresistible.
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Preheat the oven to 180°C.
Sauté the onion, garlic, and mushrooms in oil until softened.
Add the chopped chicken and sear until golden brown.
Deglaze the pan with balsamic vinegar, then add Dijon mustard, salt, pepper, chicken stock powder, flour, water, cream, and parmesan. Stir well and cook until the mixture thickens.
Roll out the puff pastry and cut it into squares that fit into a cupcake tray.
Line the cupcake tray holes with the pastry squares and fill each with the chicken and mushroom mixture.
Seal the edges of the pastry tightly.
Bake in the preheated oven for 10 minutes or until the pastry is golden brown.
Ensure the edges of the pastry are sealed tightly to prevent the filling from leaking during baking.
You can use store-bought puff pastry for convenience.
For extra flavor, sprinkle some additional parmesan on top before baking.
Can I use a different type of meat?
Yes, you can substitute chicken with turkey or even a vegetarian alternative like tofu or paneer.
Can I make this recipe ahead of time?
Yes, you can prepare the filling in advance and assemble the pastry cups just before baking.
What can I serve these puff pastry cups with?
They pair well with a fresh green salad or a light soup.
Can I freeze these puff pastry cups?
Yes, you can freeze them after baking. Reheat in the oven until warmed through.
Can I use a different type of mustard?
Yes, you can use whole grain mustard or yellow mustard, but it may slightly alter the flavor.
