Cherry & Dennis Helper Habitat
Danish Chicken and Asparagus Tartlets
丹麥雞肉露筍酥皮撻
Recipe overview
Crisp pastry cups hold a creamy chicken and asparagus filling with a tender centre and clean home-style finish.
01
Ingredients
Main ingredients
- 500 g puff pastry
- 500 g chicken
- 300 g Asparagus
- 1 piece onion
- 350 ml milk
- 35 g butter
- 3 tbsp all-purpose flour
- 150 ml chicken stock
- 1 piece egg
Seasonings
- 1/2 tsp salt
- 1/4 tsp Black pepper
- 1/4 tsp nutmeg
02
Tools
- knife
- cutting board
- baking tray
- frying pan
- wooden spoon
- whisk
- pastry brush
- oven mitts
03
Steps
Step 1
Cut the pastry squares
Unroll the cold pastry and cut 12 equal squares large enough to rise above the muffin cups.
Step 2
Shape pastry cups in the tin
Press one pastry square into each cup without stretching it, leaving pointed corners above the rim.
Step 3
Chill the pastry cups
Chill the shaped pastry cups for 15 minutes while the oven heats to 200°C.
Step 4
Cut chicken and asparagus
Cut the chicken into 2 cm cubes; trim the asparagus and cut the stalks into 3 cm pieces.
Step 5
Dice the onion
Peel the onion and dice it finely so it disappears into the sauce.
Step 6
Cook the chicken through
Melt a little butter over medium heat and cook the chicken for 6 to 8 minutes until no pink remains; transfer it out.
Step 7
Soften onion and asparagus
Cook onion in the same pan for 3 minutes, add asparagus, and cook 2 minutes more until bright green.
Step 8
Make the light white sauce
Melt the remaining butter, stir in flour for 1 minute, then whisk in milk and stock until thick and smooth; add nutmeg.
Step 9
Combine chicken and filling
Fold the cooked chicken and vegetables through the white sauce and let the filling cool for 5 minutes.
Step 10
Fill the pastry cups
Spoon the thick filling evenly into the chilled pastry cups, stopping below the exposed corners.
Step 11
Brush exposed pastry with egg
Beat the egg and brush only the exposed pastry edges with a thin, even coat.
Step 12
Bake until crisp and golden
Bake at 200°C for 20 minutes, until the pastry is deeply golden, crisp underneath, and the filling is hot.
Common mistakes
- Hot or runny filling makes the pastry soggy; thicken the white sauce and cool it slightly first.
Tips
Cook asparagus only until bright green so it keeps some bite after baking.
