Puff Pastry Cups with Chicken Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 937 cal. | (45 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 713 mg | (18 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 40.4 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 459 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the pastry
- 400 grams Puff pastry dough (thawed)
- 1 egg yolk
- 4 Tbsps milk
- For the filling
- 375 grams Chicken breasts
- 2 Tbsps clarified butter
- 60 grams smoked turkey breasts
- 150 grams button Mushroom
- 2 Tbsps butter
- salt
- lemon juice
- For the sauce
- ½ onion
- 1 Orange
- 50 grams butter
- 50 grams Pastry flour
- ½ l Broth
- salt
- white peppers
- lemon juice
- 1 pinch sugar
- 3 Tbsps white wine
- 2 egg yolks
- 4 Tbsps Whipped cream
- oregano (for garnish)
Preparation steps
Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper.
For pastry, roll the puff pastry out to 0.5 cm (approximately 1/5 inch) thick. Cut out rounds with an 8 cm (approximately 3-inch) diameter, about 40–48 pieces. Set 10–12 rounds as the base on a plate and pierce with a fork 2–3 times. Sprinkle the edges with a little water.
Cut out the remaining pastry into rings and leave 2 cm (approximately 3/4 inch) of dough for the crust.
Mix the egg yolk together with the milk.
On top of each base round, set 2–3 pastry rings, coating the bottom ring with a little water. Carefully brush the top ring with the yolk and bake immediately until light brown, about 10–15 minutes.
Form the rest of the dough into small rounds, one to cover each pastry cup. Place small rounds on another baking sheet lined with parchment paper, coat with egg yolk and bake well. Let all pastries cool on a wire rack.
For the filling, cut the chicken breast cut into cubes about 0.5 cm. (approximately 1/5 inch). Heat the clarified butter in a pan and fry the cubes until golden brown, then remove.
Cut the turkey breast into thin strips.
Clean then mushrooms and cut into slices. Melt the butter in a pan and sauté the mushrooms in it. Season with salt and lemon juice.
For the sauce, peel the onion and chop finely. Rinse the orange, cut in half, zest and juice one half and cut the remaining half into slices. Melt the butter in a saucepan, sauté the onion, dust with flour and let cook. Deglaze with a little broth, add the mushroom liquid and boil, then simmer for 5–10 minutes. Add orange juice, zest, sugar and wine.
Whisk the yolks with the cream, add to the sauce and allow to thicken without boiling. Add chicken breast, turkey breast and mushrooms to sauce, mix together well and spoon into pastries. Garnish the pastries with oregano and orange slices garnish and place the pastry lids on top of each, then serve.
