Chicken Puff Pastry Pies

Nadia KhouryCuoco

Ingredienti

• Shredded chicken breast
  1 breast
• Coscia di pollo
  1 thigh
• 1 cup chopped mushrooms
  1 cup
• 0.5 liters of liquid milk
  0.5 liter
• 0.5 chicken broth, equivalent to 2 chicken broth cubes dissolved in 2 cups of water
  0.5 broth
• 3 tablespoons flour
  3 tablespoons
• 2 teaspoons butter
  2 teaspoons
• 24 small vol-au-vent pieces, equivalent to 12 large pieces
  24 pieces
• 1 tablespoon grated Gruyère cheese
  1 tablespoon
• Sale
  0
• Spezie
  0
• Nutmeg slice
  0

Passi

1. 1

   Boil the chicken thigh and breast in a pot over heat, then drain the chicken from the boiling water and cut it into small cubes.

   Utensili necessari:

   Pentola

   5 min
2. 2

   In another pot, melt the butter over heat, then add the flour and stir well, then add the chicken broth, milk, and cheese while continuing to stir with a whisk.

   Utensili necessari:

   Pentola

   🍳

   Whisk

   5 min
3. 3

   Season the mixture with salt, spices, and nutmeg, which is a spice smaller than a regular walnut. Leave it on the heat until it thickens and becomes cohesive.

   5 min
4. 4

   After the mixture boils, reduce the heat and cook for 10 minutes, stirring occasionally.

   10 min
5. 5

   Place the boiled chicken pieces over the mixture, then add the chopped mushrooms, and stir until the mixture becomes thick and cohesive. Then remove from heat.

   5 min
6. 6

   Place the vol-au-vent pieces in the oven to puff, then remove from the oven and fill with the mixture.

   Utensili necessari:

   Forno

   5 min
7. 7

   Serve the chicken pies hot.

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Coscia di polloper 100g

Energia239 kcal

Proteine25 g

Grassi totali14 g

Saleper 100g

Ceneri100 g

Spezieper 100g

Energia350 kcal

Proteine10 g

Grassi totali15 g

Carbohydrate60 g

Fibre alimentari25 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag