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
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.