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Chicken and Mushroom Pastry
Hilary

Chicken and Mushroom Pastry

Flaky puff pastry shells filled with a savory mixture of shredded chicken, tender mushrooms, and gooey mozzarella cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup shredded chicken
  • 4 oz mushrooms chopped
  • 2 tbsp mayonnaise
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 cup shredded mozzarella
  • 1 garlic clove
  • 2 pkg puff pastry shells
  • 1 tbsp fresh dill chopped
  • 1 whisked egg + 1 Tbsp water (for egg wash)

Method
 

  1. Heat olive oil in a medium pan over medium-high heat.
  2. Sauté the chopped mushrooms until they become tender.
  3. In a bowl, combine the cooked mushrooms, shredded chicken, mozzarella cheese, mayonnaise, minced garlic, chopped fresh dill, salt, and pepper.
  4. Mix well until all ingredients are thoroughly combined.
  5. Place the thawed puff pastry shells on a baking sheet lined with parchment paper.
  6. Fill each pastry shell with 1 heaping tablespoon of the chicken mixture.
  7. In a small bowl, whisk together the egg and water to create an egg wash.
  8. Brush the tops of the filled pastry shells with the egg wash.
  9. Bake at 390 degrees Fahrenheit for 30 minutes.
  10. Serve warm and enjoy!

Notes

Ensure puff pastry is fully thawed but still cold for best results.
Do not overfill the pastry shells to prevent bursting.
Generously brush with egg wash for a golden, shiny crust.
Let cool slightly before serving as the filling will be very hot.