Experience a taste of Danish tradition with this classic chicken and asparagus tart. This timeless recipe features a crispy puff pastry shell filled with a creamy chicken and asparagus mixture. Perfect as a first course or light meal.
Recipe
500 g chicken breast
1 tin asparagus and juice (400g)
200 ml cream
60 g butter
60 g plain flour
½ tsp sea salt
¼ white ground pepper
Method:
1.Prepare the Chicken: Bring 1 litre of water with 1 tsp salt to a boil. Add chicken breasts and simmer for 20 minutes. Let cool completely, then shred the chicken. Reserve 400ml of the chicken broth.
2.Make the Sauce: Melt butter in a large pot over medium heat. Stir in flour and cook for a few minutes, stirring constantly. Gradually whisk in the asparagus liquid and chicken broth. Bring to a boil, then reduce heat and simmer until thickened. Stir in cream, salt, and pepper.
3.Combine Ingredients: Add shredded chicken and drained asparagus to the sauce. Stir to combine.
4.Assemble: Preheat oven according to puff pastry package instructions. Divide the chicken mixture among the puff pastry shells.
5.Bake: Bake according to puff pastry package instructions until golden brown and heated through.
6.Serve: Garnish with chopped capsicum and cracked black pepper. Serve immediately.
Tips:
For a richer flavour, use bone-in chicken breasts.
Add a squeeze of lemon juice to brighten the flavours.
Experiment with different herbs, such as dill or thyme.
Enjoy this classic Danish dish!
Note: Puff pastry shells or tarts can be bought in supermarkets or use vol-au-vent.
Note: Puff pastry shells or tarts can be bought in supermarkets or use vol-au-vent.
Music: [ • Girl Have Some Fun ] by DJ Axel (used with permission) [ / @djaxelgroove ]
6 сен 2024
