Creamy Chicken Puffs

READY IN: 1hr 50mins




  • Trim the chicken into even-sized pieces, roughly 1/2 inch (1 cm) squares.
  • Melt the butter in a medium-sized saucepan and fry the chopped onion over a medium heat until it has turned pale gold about 4 minutes.
  • Using a draining spoon, remove it to a plate.
  • Turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes until they are really crisp.
  • Transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat, for about 2 minutes.
  • Return the onion and bacon to the saucepan.
  • Using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices.
  • Add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated.
  • As it comes to simmer, it will have thickened to a creamy sauce.
  • Add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time.
  • Finally, stir in the crème fraîche and parsley, taste to check the seasoning and then leave it aside until it is completely cooled (preferably chilled).
  • This can be done well ahead of time, but when you want to make the puffs, pre-heat the oven to gas mark 6, 400°F (200°C).
  • Allow the pastry to come to room temperature?
  • this will take about 10 minutes?
  • then carefully unroll the sheet of pastry.
  • Roll pastry to approx 3mm thickness and then cut out 10cm (4inch) circles from the pastry.
  • Place a spoonful of filling into the center of the circles.
  • Brush the edges with the beaten egg yolk, and fold in half and pinch the seam.
  • Before cooking, brush the whole lot thickly with a beaten egg yolk.
  • They will need to go on to a greased baking sheet and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown.