Chicken, Curry and Mushroom Puff Pastry Pockets

Chicken, Curry and Mushroom Puff Pastry Pockets : Flaky puff pastry pockets with a ground chicken filling lifted with a touch of curry. Serve them hot with a small green salad.

• 6 servings
• Preparation 25 min
• Cooking 25 min
• Total 50 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : chicken curry and mushroom

• 2 rectangular sheets of puff pastry
• 300 g chicken breast, cut into pieces
• 150 g white button mushrooms
• 1 shallot
• 1 tsp curry powder
• 2 tbsp sour cream
• 1 tsp salt
• 1 egg yolk for brushing

Preparation : chicken curry and mushroom

1. Put the shallot and mushrooms in the bowl and chop. 5 secspeed 5
2. Add the chicken, curry powder and salt, then chop finely. 8 secspeed 6
3. Cook the filling for a few minutes to evaporate the water, then add the sour cream. 8 min100°Cspeed 1reverse
4. Let cool. Preheat the oven to 200°C (400°F).
5. Cut the pastry into rectangles, fill one half with filling, fold over and seal the edges with a fork.
6. Brush with egg yolk and bake for 20 to 25 minutes at 200°C (400°F).

Storage: 2 days in the refrigerator; reheat in the oven.

You can make this dish stress free with simple ingredients. Allow about 50 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.