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Pasteitje met Ragout (Dutch Puff Pastries with Chicken Mushroom Gravy)

12 December, 2017 by Tara 12 Comments

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A recipe for Pasteitje met Ragout (Dutch Puff Pastries with Chicken Mushroom Gravy)! This holiday classic from the Netherlands pairs puff pastry shells with a creamy chicken and mushroom gravy.

Pasteitje met Ragout (Dutch Puff Pastries with Chicken Mushroom Gravy) on a wooden board.

I first came across Pasteitje met Ragout on The Dutch Table and they quickly became a family favorite.

Hand-constructed puff pastry shells (you can also use store-bought) are filled with a creamy gravy and are often served as an appetizer or starter during the Christmas/holiday season.

I made a Kippenragout (chicken gravy) for the filling, but also came across versions with shrimp, beef, veal, or even rabbit.

For a vegetarian option, replace the chicken with additional mushrooms or maybe some carrots and use vegetable stock.

Aerial view of Pasteitje met Ragout (Dutch Puff Pastries with Chicken Mushroom Gravy) next to a bowl of gravy.

Forming the Puff Pastry

In the Netherlands, the puff pastry shells are readily available in the frozen section of supermarkets. I have also seen prepackaged puff pastry shells by Pepperidge Farm here in the United States, but have not tried them yet. If not available, Pasteitjes can be made fairly easily using sheets of puff pastry.

If frozen, thaw the puff pastry sheet(s) at room temperature until pliable (1-2 hours). Roll on a lightly floured surface to create and even sheet and remove any creases.

Use a 4 inch (10 centimeter) circle cutter (I used a scalloped one to make a more decorative outline) or the edges of a bowl and a knife to cut out as many circles as you can from the puff pastry sheet.

Use a smaller cutter, about 3 inches (7.5 centimeters), to cut out smaller circles from half of the 4 inch (10 centimeter) circles. This will create borders to make the puff pastry into a cup shape and the smaller circle created can be used as a lid.

The edges of the 4 inch (10 centimeter) whole circles are brushed with water and topped with the borders to form the cups. I pricked the entire area with a fork to help it evenly rise in the oven and not overly puff.

Cutting out circles of puff pastry for Pasteitje met Ragout (Dutch Puff Pastries with Chicken Mushroom Gravy).

Brenda from Brenda Kookt recommends cutting out more circles and topping the puff pastry shells with a second (or third) border for more height. Brush the entire surface of the shells and circle lids with an egg yolk wash to create a nice deep golden color in the oven.

I made the ragout ahead of time and refrigerated until it was needed. Simply reheat the mixture gently on the stove before adding to the puff pastries.

If the sauce thickens too much, stir in a little broth or cream.

Looking for more Dutch recipes?

Try my:

  • Beschuit (Dutch Rusk)
  • Hopjesvla (Dutch Coffee Custard)
  • Saucijzenbroodjes (Dutch Sausage Rolls)
Close up of Pasteitje met Ragout (Dutch Puff Pastries with Chicken Mushroom Gravy) topped with puff pastry.

Pasteitje met Ragout Recipe

Adapted from Brenda Kookt and The Dutch Table

Pasteitje met Ragout (Dutch Puff Pastries with Chicken Mushroom Gravy)
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5 from 4 votes

Pasteitje met Ragout (Dutch Puff Pastries with Chicken Mushroom Ragout)

A recipe for Pasteitje met Ragout (Dutch Puff Pastries with Chicken Mushroom Gravy)! This holiday classic from the Netherlands pairs puff pastry shells with a creamy chicken and 
Course Appetizer
Cuisine Dutch
Keyword appetizer, chicken, Christmas, dutch, holiday, mushroom, Netherlands, puff pastry
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings 4 -6 Servings

Ingredients

Puff Pastry Shells:

  • Water for brushing
  • 1 large egg yolk
  • Flour for dusting
  • 1 pound (450 grams) puff pastry

Chicken Mushroom Gravy:

  • 5 tablespoons (72 grams) unsalted butter divided
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 12 ounces (340 grams) boneless chicken breasts chopped into 1/2 inch (1.25 centimeter) pieces
  • 1 cup (240 milliliters) dry white wine
  • 3 cups (710 milliliters) chicken broth
  • 1 cup (80 grams) sliced mushrooms
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon dijon mustard
  • 1 teaspoon curry powder
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 1/3 cup (42 grams) all-purpose flour
  • 1 tablespoon heavy cream
  • Parsley for garnish

Instructions

To make the Pasteitje (Puff Pastry Shells):

  • Preheat oven to 425˚F (218˚C). Line two baking sheets with parchment or lightly grease.
  • Fill a small bowl with water. Add the egg yolk to another bowl with a small splash of water and beat lightly.
  • On a lightly floured surface, gently roll the puff pastry into an even sheet. Sprinkle more flour as needed to keep the puff pastry from sticking.
  • Use a 4 inch (10 centimeter) circle cutter to cut out as many circles as possible from the puff pastry sheet.
  • Use a smaller 3 inch (7.5 centimeter) cutter to cut out circles and create borders from inside half the 4 inch (10 centimeter) circles.
  • Arrange the uncut 4 inch (10 centimeter) circles on the prepared baking sheets at least 1 1/2 inches (4 centimeters) apart.
  • Brush the edges with water and top with the circle borders created from the 3 inch (7.5 centimeter) cutter, pressing down gently to seal. Prick the circle and border all over with a fork.
  • Arrange the smaller circles on the prepared baking sheet and prick with a fork. These will be the lids.
  • Brush the circles with borders and lids with the egg wash. Bake in preheated oven until golden, 10-12 minutes.

To make the Ragout (Chicken Mushroom Gravy):

  • In a large saucepan, melt 1 tablespoon of the butter over medium heat. Add the onions and cook, stirring occasionally, until softened.
  • Mix in the garlic and cook until just fragrant, 30 seconds to 1 minute. Add the chicken pieces and cook, stirring occasionally, until all the sides are golden.
  • Pour in the white wine, scrapping any bits from the bottom of the pan, and add the chicken broth and mushrooms. Bring to a boil.
  • Reduce heat to a simmer and add the bay leaves, thyme, mustard, curry powder, Worcestershire sauce, and salt and pepper to taste Cover and cook for 25 minutes, stirring occasionally. Discard the bay leaves.
  • In a small pan, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour to create a paste.
  • Slowly whisk in 1/2 cup (120 milliliters) of the simmered broth until incorporated. Repeat with about 2 more cups (470 milliliters). Pour the mixture back into the pot with the chicken and stir to combine thoroughly.
  • Cook until just thickened. Season as needed with salt and pepper, then stir in the cream.
  • Divide among the puff pastry shells and top with parsley. Serve the Pasteitje met Ragout immediately.
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Filed Under: Appetizers/Snacks, Chicken, European, Meat

Previous Post: « Qutab (Azerbaijani Stuffed Flatbread) and Kaukasis
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Reader Interactions

Comments

  1. Ginny

    12 December, 2017 at 11:31 am

    Gorgeous! These puff pastry treats looks very beautiful and festive. Thanks!

    Reply
  2. Helene

    12 December, 2017 at 9:57 am

    Wow this is dish is really new for me i never tried this dish before
    But im amazed by looking at the photos and reading the recipe
    I definately will have to try this
    Thanks for such a lovely recipe

    Reply
  3. Brandi

    12 December, 2017 at 10:12 am

    What an amazing pastry! This looks like the perfect comfort food.

    Reply
  4. April

    12 December, 2017 at 10:44 am

    They sound tasty! These would be perfect for New Year! I don’t think I’ve seen anything like that before.

    Reply
  5. Juli

    12 December, 2017 at 10:45 am

    I had no idea these were a Dutch thing, I had only been familiar with the French version. So delicious.

    Reply
  6. Ben Myhre

    12 December, 2017 at 11:52 am

    These look adorable and tasty! Little mini pot pie sort of things. I love it.

    Reply
  7. Lauren

    12 December, 2017 at 3:35 pm

    These are insanely cute!

    Reply
  8. GoSumitUp

    25 December, 2021 at 10:29 pm

    5 stars
    Wonderful recipe and well explained too. I am going after this deliciousness soon.

    Reply
  9. Cathleen

    26 December, 2021 at 7:31 am

    5 stars
    I have never made puff pastry before, but this recipe is inspiring me to!! Bookmarked for later, thanks so much for the recipe 🙂

    Reply
  10. Lauren Michael Harris

    26 December, 2021 at 7:36 am

    I love these little chicken pastries! It’s almost like a reversed chicken pot pie. These are so great for entertaining!

    Reply
  11. Jersey Girl Cooks

    26 December, 2021 at 7:38 am

    5 stars
    Comfort food and an appetizer all rolled in one! So delish!

    Reply
  12. Andrea

    26 December, 2021 at 9:58 am

    5 stars
    I’ve never had anything like this. The puff pastry looks perfectly cooked and the chicken gravy sounds marvelous. I must make this for my family.

    Reply

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