Description
A comforting dish combining crispy pastry with a rich, creamy filling, perfect for family dinners or a cozy night in.
Ingredients
Scale
- 4 oz pancetta (diced)
- 1 cup leeks (sliced)
- 1 cup butternut squash (diced)
- 1 cup celeriac (chopped)
- 2 sprigs thyme (leaves only)
- 1/4 cup dry sherry
- 1/2 cup chicken stock
- 1/2 cup crème fraîche
- 2 cups cooked chicken (shredded)
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- Salt and pepper (to taste)
Instructions
- Crisp the pancetta in a hot skillet until it starts to brown.
- Add the leeks, butternut squash, and celeriac. Sauté for about 5 minutes until they are slightly softened.
- Stir in the thyme and deglaze the pan with the dry sherry. Let it reduce briefly.
- Add the chicken stock and crème fraîche, and simmer until the mixture thickens.
- Fold in the shredded chicken and season with salt and pepper.
- Divide the mixture into ramekins.
- Roll out the puff pastry and top each ramekin, pressing the edges down.
- Score the top of the pastry and brush it with the beaten egg to give it a nice golden color.
- Bake in a preheated oven at 375°F for 25–30 minutes until the pastry is golden brown.
Notes
Use leftover chicken for a quicker meal. Don’t skip on seasoning; adjust salt and pepper based on your taste. Let the filling cool slightly before topping with puff pastry to prevent it from becoming soggy.
Nutrition
- Serving Size: 1 ramekin
- Calories: 500
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg