Description
Flaky puff pastry filled with creamy chicken and mushrooms inspired by a classic Russian julienne recipe.
Ingredients
Scale
- 6 chicken drumsticks (about 2 to 2½ pounds)
- 8 ounces button mushrooms, sliced
- 1 small onion, finely diced
- ¾ cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon butter
- 1 package (14 ounces) frozen puff pastry sheets, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Cook chicken drumsticks in salted simmering water for 25–30 minutes until fully cooked, then shred the meat.
- Melt butter in a skillet over medium heat and sauté diced onion for 2–3 minutes.
- Add mushrooms and cook 5–7 minutes until moisture evaporates and mushrooms brown.
- Stir in flour and cook 1 minute.
- Pour in heavy cream and cook 2–3 minutes until thickened.
- Add shredded chicken, salt, pepper, and spices, then remove from heat.
- Roll out puff pastry and cut into 4-inch squares.
- Place 2–3 tablespoons filling in each square, fold, and seal edges.
- Brush tops with beaten egg and bake 18–22 minutes until golden.
Notes
- Use rotisserie chicken for convenience.
- Add ½ cup shredded mozzarella or Swiss cheese for extra richness.
- Assemble pastries up to 12 hours ahead and refrigerate.
- Reheat leftovers in a 350°F oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 1 pastry
- Calories: 390
- Sugar: 2g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg