Add light cream until the soup is the consistency you desire. Return the soup to the pan, stir in the sherry and cream, then pour into 4 ovenproof bowls (use small deep bowls rather than wide shallow ones, the pastry may sag into the soup). Preheat oven to 375 degrees. Made with ingredients that are easy to find and probably already in your pantry. Preparation. On floured surface, roll a pastry ball into a 12x7-inch rectangle. (Or … Bake for about 20-30 minutes until the puff pastry is cooked throughout. Make mushroom consommé: Simmer white mushrooms, onions, water, and 1 tsp salt in a 6-qt stockpot, uncovered, 1 1/2 hours. Bring back to the boil and gently cook for a further 15 minutes. Grease a 9" x 13" baking pan and set aside. In a large mixing bowl, combine frozen veggies, cooked chicken, cream of chicken soup, milk, and shredded cheddar. These snack bites are made with flaky puff pastry and cheesy mushroom mixture. Top with the pastry and brush the top with beaten egg or milk. Slice lines in the top to allow air to flow through. Ingredients: – mushroom soup – frozen puff pastry – one egg, beaten. Plus, we ended up eating the whole thing. You can even make this mushroom soup extra fancy by adding a piece of puff pastry on top of it. Stir the soup, wine, lemon juice and fish in the skillet. You may have to do this in batches as you don’t want to crowd the pan. Preheat the oven to 400 degrees, then grease a round pie dish and pat one piece of puff pastry into the greased pie dish and set aside as you make the rest.. 375g pack Carême all butter puff pastry, thawed; 250g fresh chestnuts, scored. Place a piece of cut-out puff pastry over the mug and apply a layer of egg wash over. In the same pan, add the garlic, onion and mushrooms. This Creamy Turkey and Mushroom Soup is a great way to use leftover turkey from Thanksgiving… it’s quick, simple and delicious! ... Chicken, leak and mushroom puff pastry pie ... chopped into bite Size chunks • vegetable / chicken and veg or mushroom soup 45 mins; amybethan.dye. Brush egg in a 1/2-inch border around the bottom edge (unscored side) of each pastry round. It's one of the many great recipes shared by home cooks on BakeSpace.com, the … For a low carb dish, serve turkey a la king with spaghetti squash, … Prepare the pastry shells according to the package directions. Prepare the soup. Bake 30 minutes, or until puff pastry is fluffy and topping is golden. 3. Add the mushrooms and cook until tender, stirring occasionally. Add the mushrooms, garlic, rosemary and thyme. Step 2. Here’s How you Make it. Starting with a short side, roll up dough and filling, jelly-roll style. Remove pastry squares from oven and set aside. Preheat oven to 400°F. I realize this just sounds like a lazy casserole, but the puff pastry part made my leftover chicken feel fancy and new. Place soup in a blender or food processor and process until smooth. Stir in the mushroom puree. Serve on toast, split baked biscuits, hot cooked rice, or noodles. Recipes. Mushroom Soup With Puff Pastry Lid. Serve warm. Repeat with remaining pastry. Then fold the last two corners to make a square. Serves 4. Pour into serving mugs. This soup is hearty enough to eat as a meal, but don’t forget the crusty French bread for the creamy and flavorful broth. Cut rounds of pastry slightly larger than the bowl tops and cover each bowl with pastry. Thaw one puff pastry sheet by setting out on waxed paper 40 minutes before meal prep. Place 1 square on top of each bowl and press the edges to adhere. Party version! Stir in cream and parsley. Bake in a pre-heated oven for 10 to15 minutes or until pastry is golden brown. Set aside. This turkey a la king is an easy recipe with leftover turkey and vegetables. This should make 4 small pot pies or 2 large. Directions. Brush top of pastry with egg yolk, place bowls on oven tray. You will never eat canned mushroom soup again! Heat the oil in a 10-inch skillet over medium-high heat. Season with salt and pepper and thin with additional milk, if needed. Buttery, cheesy, tasty little cups of mushroom filled pastry. Using a pizza cutter, cut out a disc from the puff pastry about 1/2 inch wider than the bowls. Carefully unroll your puff pastry and lay over the steak and mushroom filling. Add salt and pepper and some cream. cup shredded Swiss cheese (about 4 ounces) 1 . Divide the soup into 4- 2 cup oven safe bowls about 5-6 inches in diameter and stir some of the chives into each. On a floured surface, roll out the puff pastry and cut the pastry into six squares. Blend or process mushroom mixture until smooth. Return the puree to the remaining broth and heat. Finish your second Bake at 200°C for about 10 minutes or until pastry is golden brown and puffed. On a lightly floured board, roll each puff pastry shell into a round 1 to 1 1/2 inches wider than top of soufflé dishes. How to make a Creamy Chicken and Mushroom Puff Pastry Pie: Season the chicken breast with salt and pepper and fry on a high heat in a little oil for 5 or so minutes until golden all over. Press down the edges or crimp with a fork and poke holes all over the top of the pastry with a fork. In oven safe bowls, pour your pot pie mixture in the bowls, and top with your puff pastry to cover the bowl entirely. Heat soup till hot, season with salt and pepper and set aside to cool. The steak and ale flavor originated as a meat pie in Britain, but variations of it exist all around the world. Heat the butter in a 10-inch skillet over medium heat. Ingredients. Place 4 ovenproof soup cups (not bowls that have a lip) on a baking tray and ladle cool soup … Bake until squares are golden, about 15 minutes. Boil chicken breasts until cooked through, and cut into bite-sized pieces. Melt 1 tablespoon of the butter and 2 tablespoon olive oil in a large soup pot over medium heat. Method: Prepare the mushroom soup according to package instructions. Transfer to the prepared baking sheet and brush tops with beaten egg. Purée soup in a blender or using an immersion blender until smooth. Cut the rolled out puff pastry into 3 x 3 inch squares. Ladle the soup into 6 ovenproof bowls and place on a baking sheet. This mushroom soup recipe is creamy with tender bites of mushrooms. Equipment: – ovenproof cups or bowls – pastry brush – baking tray. Creamy Mushroom Soup. Bake for 25-30 minutes, until the top is golden brown and the filling is bubbling. can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup 1/2. Press each square snugly into the bottoms of muffin tins and then fill the cups 1/2 with mushroom filling. package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions 1 cup milk 1 . 117 homemade recipes for chicken puff pastry from the biggest global cooking community! Add mushrooms and Soaking liquid to onion mixture with chestnuts, stock, sherry, sea salt and pepper. Roll out Puff Pastry (if frozen thaw completely), and cut out circles with a round cookie cutter (2.5 inch / 6.5 centimeter) top each round with a teaspoon or 2 of white sauce, spread with the back of the spoon, top with 2 or 3 mushroom slices and sprinkle with grated Parmesan cheese or cheese of choice. This Cream of Mushroom Soup With Puff Pastry recipe is so delicious and full of flavor. First, you’ll melt the butter in a medium saucepan, then stir in the flour to make a roux, whisking in the chicken broth and milk till the roux starts to thicken. It's great on puff pastry shells or cornbread wedges as well. Seal the pastry edges and brush lightly with the egg. Topped with golden brown caramelized mushrooms and puff pastry croutons. Only 5 ingredients and 30 minutes of your time to get these heavenly mushroom cheese bites. Moisten edges with water; pinch to seal. Chestnuts are available from most supermarkets or fruit & veg shops during winter, if you cannot find any replace with potatoes (peeled & diced). Normally, it is made of steak in an ale gravy that is all wrapped up in a rough puff pastry pie dough. For the soup under puff pastry dome: Fill individual oven - proof soup tureens half full with the soup and chill thoroughly. Carefully drape each round, egg side down, over a dish so that it doesn't touch soup; press edges firmly around sides of dish. Brush the tops of the puff pastry squares with the beaten egg. Divide soup between 4 ovenproof soup bowls (1 cup capacity), top bowls with pastry, trim edges. 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