Chicken, mushroom and onion puff pastry

Ingredients

1 serving

• 200 g chicken breast strips
• salt
• 1 onion
• 500 g button mushrooms
• 20 cl crème fraîche
• 1 puff pastry sheet
• 1 knob of butter
• pepper
• 1 small bag of grated Gruyère cheese
• Ras el Hanout
• 150 g tomato paste
• chili, optional

Steps

1. 1

   To start, cut the chicken strips into pieces and slice the button mushrooms and your onion thinly.

2. 2

   In a pan, add a knob of butter and sauté your mushrooms and onions until they reduce well. Add a little salt and pepper.

3. 3

   Set your mixture aside and this time brown your chicken pieces in a little butter until they are cooked and golden. Add the Ras el Hanout, a pinch of pepper, and chili if you like spicy dishes.

4. 4

   Mix everything well over low heat to coat the chicken with the spices and add the tomato paste. Wait a moment before pouring in the crème fraîche. Mix well.

5. 5

   Once your chicken is mixed with your sauce, add the mushrooms and onions, then set aside.

6. 6

   Take your puff pastry out of its packaging and place it in a pie dish. Preheat your oven to 180°C (356°F).

7. 7

   Prick half of your puff pastry with a fork. Be careful, you are going to close half of the puff pastry like a turnover, so don't place your mixture on the entire surface of the pastry, just on the half you just pricked.

8. 8

   Place your mixture on your half of the dough and add grated Gruyère before closing the dough over it. To prevent it from opening during cooking, seal the edges well using your fork to stick the dough together.

9. 9

   Once your puff pastry is closed, you can add an egg yolk and a little Gruyère on top so that it is golden and crispy after baking.

10. 10

    Let it bake at 180°C for about 15 to 20 minutes. You just need the puff pastry to be cooked because everything else is already cooked.

11. 11

    And there you go! You can take your puff pastry out of the oven, cut it into 2, 3, or 4 pieces, and enjoy it with a green salad. A real treat!