Instead of chicken, you can use your favorite tuna variant. These puff pastry shells can also be easily transformed into dessert—just fill with fruits of choice and sweet cream!
Makes 12 to 16 pastries Prep Time 30 minutes Baking Time 15 minutes
1 cup button mushrooms
5 tablespoons margarine
1 1/2 tablespoons flour
3/4 cup chicken stock
3/4 cup evaporated milk
3/4 teaspoon salt
1 1/2 cups chicken chunks in can, drained
(You can also use leftover chicken)
1 green pepper, seeded and diced
1 red pepper, seeded and diced
2 celery stalks, diced
2 egg yolks, slightly beaten
For the puff pastry shells
2 sheets of ready-to-bake puff pastry sheets
1 egg beaten
1 Sauté mushrooms in 2 tablespoons margarine. Set aside.
2 In the same pan, melt remaining margarine. Stir in flour to form a creamy paste.
3 Combine chicken stock and milk, then pour into the butter-flour mixture. Stir continuously with a wooden spoon on low heat until mixture is slightly thick or coats the spoon. Season with salt. Add chicken chunks, bell peppers, celery, and sautéed mushrooms. Stir in egg yolks and cook until thick.
4 Make the puff pastry shells: Spoon the filling into oven-baked puff pastry shells.
5 With every sheet of puff pastry dough, cut out 3-inch-diameter circles with a round cookie cutter.
6 Take half the circles and cut out a smaller circle in the center of each (like mini donuts).
7 Brush every hole-less circle with egg then place the donut circle on top. Repeat with the remaining pieces.
8 Place assembled pieces on a wax paper-lined baking pan. Bake the pastries at 400°F until brown and crisp, about 15 minutes.
9 Take shells out of the oven and fill as desired.
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Photography by Ocs Alvarez
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