Starters and nibbles — dried morels
Chicken and morel puff pastry parcels
Puff pastry turnovers filled with chicken, morels and a creamy white wine and Madeira sauce. A warm, fragrant bite to serve as a starter or with drinks.
- Serves
- 4 servings
- Preparation
- 10 min
- Cooking
- 45 min
Ingredients
Method
Rehydrate the morels in a bowl of hot water for 20 to 30 minutes, then drain them, keeping the strained liquid if desired.
Sweat the finely chopped shallots in a pan with a little butter, add the morels and leave them to brown.
Deglaze with the white wine and Madeira, add the water and the poultry stock cube, then simmer for about 20 minutes.
While the mushrooms cook, cut the chicken escalopes into small cubes and brown them in another pan with a knob of butter.
Set the meat aside off the heat while the alcohol in the sauce evaporates.
When the morels are cooked, sprinkle the flour into the pan, stir and leave to thicken for a few moments.
Stir in the single cream and the cubed chicken, and adjust the seasoning with salt and pepper.
Preheat the oven to 200 °C, cut circles from the puff pastry and place the filling on one half.
Fold the pastry over the filling, seal the edges, brush the top with the beaten egg yolk and bake for about 15 minutes.