A retro flashback, this appetizer is wonderful for entertaining. Use larger puff pastry casings to make a meal of it.
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55 g butter
1 large onion, finely diced
100 gm frozen peas, thawed
400 gm mushrooms, chopped
40 g all-purpose flour
590 ml chicken stock
440 ml condensed cream of mushroom soup
3 tablespoons dry sherry
490 g diced cooked chicken breast meat
1 teaspoon thyme
salt and pepper to taste
36 frozen puff pastry shells, thawed
Directions Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 400 degrees F (200 degrees C).
In a large skillet, melt butter over low heat. Stir in onions,mushrooms and peas, and saute until onions are soft. Add the sherry and gradually stir in the flour and continue to cook for 4 minutes, stirring constantly.
Pour in stock gradually, and continue to stir over a medium heat until thickened. Stir in condensed mushroom soup, thyme, and chicken. Adjust seasoning with salt and pepper. Reduce heat to low, and simmer until the chicken is done and the sauce has thickened, about 10 minutes.
Meanwhile, arrange pastry shells on a 10x15-inch baking sheet. Bake in preheated oven until golden brown, about 8 to 10 minutes. Allow to cool slightly before spooning equal amounts of the chicken filling into each shell. Serve immediately.