How to Make Creamy Chicken and Mushroom Puff Pastry – Jordan News Recipe

Jordan News shares a recipe for a creamy chicken and mushroom puff pastry, ideal for gatherings or a satisfying snack. Jordan, located in the heart of the Levant, often features such pastries in home cooking.

Ingredients

The recipe calls for 500 g of ready‑made puff pastry dough, 400 g of chicken breasts diced into small cubes, 250 g of fresh mushrooms sliced, one small onion chopped, two garlic cloves minced, 2 tablespoons of butter, 1 tablespoon of olive oil, 200 ml of cooking cream, 50 g of cream cheese, half a teaspoon of salt, a quarter teaspoon of black pepper, half a teaspoon of paprika, half a teaspoon of dried thyme, one beaten egg for glazing, and chopped parsley for garnish.

Method

First, preheat the oven to 200 °C and line a baking tray with parchment paper.

In a skillet, melt the butter with the olive oil over medium heat, add the chopped onion and cook until it becomes translucent.

Stir in the minced garlic and the cubed chicken, season with salt, black pepper, paprika and dried thyme, and sauté until the chicken is fully cooked and changes colour.

Add the sliced mushrooms to the pan and continue cooking until they soften and any liquid they release has evaporated.

Lower the heat, pour in the cooking cream and the cream cheese, stirring until the mixture forms a smooth, creamy sauce.

Allow the filling to cool slightly so it does not affect the pastry texture.

Roll out the puff pastry and cut it into circles or squares of your preferred size, place a spoonful of the filling in the centre of each piece.

Fold the edges over the filling or seal them using your chosen technique, then arrange the pastries on the prepared tray.

Brush the tops with the beaten egg using a pastry brush and bake for 20 to 25 minutes, or until the pastry is puffed and golden to your liking.

Remove from the oven, sprinkle with chopped parsley and serve warm.