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PUFF PASTRY FLAN WITH CREAMY CHICKEN SAUCE

35 min.
1 - 3

MUST HAVE:

  • Puff Pastry Dough in Sheets
  • 3 sprigs of thyme
  • 200 g of chicken thigh meat
  • 150 ml cream
  • 15 g fresh dill
  • salt pepper to taste
  • 1 onion
  • 70 g stalk of celery
  • 200 g Shitake mushrooms
  • 100 g of butter
  • 1 egg

THE DISH WILL SUCCESS IF YOU COOK IT AS FOLLOWS:

  1. Remove the thyme and pour the cream. Cook until thickened and sprinkle with freshly chopped dill. Place the creamy chicken in a small baking pan, cover with “Mantinga” puff pastry.
  2. Trim the edges, brush with egg wash and make holes with a knife to let the steam escape and prevent the dough layers from separating too much. Bake in an oven heated to 200 degrees for about 20 minutes.
  3. Chop the onions and celery stalks. Finely chop the mushrooms. Add the onions and celery stalks to the hot pan. Bake for 2-3 minutes. Add butter and thyme.
  4. Stir until the butter melts. Add the mushrooms and fry for another 5 minutes. Cut the chicken thigh meat into 3 cm pieces. Add to the pan and season with salt and pepper. Fry until the chicken turns golden brown.