Puff Pastry with Chicken, Leeks, and Mushroom
Healthy, because
Even smarter
Nutritional values
The B vitamins from the mushrooms are very important for strong nerves and a good memory. Sleep and general mood can also be positively influenced. The protein from the chicken breast fillet is of high quality and important for muscle building, but also for bones, connective tissue and all body cells.
Those who have the possibility should choose wholemeal puff pastry for the filled puff pastry pies: This is full of roughage that aids digestion and keeps you full longer.
(Percentage of daily recommendation)
| Calorie | 131 cal. | (6 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 335 mg | (8 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the sauce
- 1 shallot
- 250 grams Chicken breasts
- 200 grams button Mushroom
- ½ stalk Leeks
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 3 Tbsps white wine
- 50 milliliters Vegetable broth
- 50 milliliters Whipped cream
- salt
- peppers (freshly ground)
- Nutmeg
- parsley (for garnish)
Preparation steps
Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper.
Roll the puff pastry to 0.5 cm thick (approximately 1/4 inch thick). Using a round cutter with a 8 cm (approximately 3 inch) diameter, cut out 40-48 pieces. Set aside 10-12 of these to use as the base of the pastries. Brush the edges of each with a little water.
Cut out the remaining circles to form rings about 2 cm (approximately 3/4 inch) for the dough crust.
Mix the egg yolk with the milk.
Set 2 of the rings on top of the base, using water to adhere them to each other. Brush the top of the 2nd ring with the egg wash and bake until light brown, 10-15 minutes.
Cool the puff pastries on a wire rack.
Peel the shallot and chop finely. Rinse the chicken, pat dry, and cut into small pieces. Clean the mushrooms, and slice thinly. Rinse the leeks, and cut them into thin rings.
Melt 2 tablespoons butter in a pan and brown the chicken. Set the chicken aside. Add the shallots and cook until softened. Add the remaining butter to the pan and cook the mushrooms. Add the leeks, and cook briefly. Coat with the flour, and stir in the wine and the broth. Add the cream, and season with salt, pepper, and nutmeg. Return the meat to the pan, and season to taste. Portion the mixture into the puff pastries and garnish with parsley.
