Chicken Puff Pastry Pies

Omar Al-KhatibKüchenchef

Zutaten

• Shredded chicken breast
  1 breast
• Hähnchenschenkel
  1 thigh
• 1 cup of 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 of flour
  3 tablespoons
• 2 teaspoons of butter
  2 teaspoons
• 24 pieces of vol-au-vent, small, equivalent to 12 large pieces
  24 pieces
• Salz
  0
• Gewürze
  0
• Nutmeg slice
  0

Schritte

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.

   Benötigte Werkzeuge:

   Topf

   5 Min
2. 2

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

   Benötigte Werkzeuge:

   Topf

   🍳

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

   Benötigte Werkzeuge:

   Ofen

   5 Min
7. 7

   Serve the chicken pies hot.

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Hähnchenschenkelpro 100g

Energie239 kcal

Proteine25 g

Gesamtfett14 g

Salzpro 100g

Asche100 g

Gewürzepro 100g

Energie350 kcal

Proteine10 g

Gesamtfett15 g

Kohlenhydrate60 g

Ballaststoffe25 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags