300 g (11 oz) frozzen puff pastry
400 g (14 oz) boneless chicken
3 cup (225 g) button mushrooms 2 onions
3 tbsp (1 1/2 oz) 40 g butter
1 tsp salt
1/4 tsp freshly ground white pepper
1 tsp dried thyme powder
2 tbsp single/light) cream
1 egg, separated
1 tbsp condensed milk
400 g (14 oz) boneless chicken
3 cup (225 g) button mushrooms 2 onions
3 tbsp (1 1/2 oz) 40 g butter
1 tsp salt
1/4 tsp freshly ground white pepper
1 tsp dried thyme powder
2 tbsp single/light) cream
1 egg, separated
1 tbsp condensed milk
method
1. Remove pastry from wrapping and thaw according to instructions.
2. Rinse chicken under cold running water, dry well and chop finely. Trim and wipe mushrooms, and finely chop. Peel and chop onions.
3. Melt butter in large pan and fry onions until transparent. Add mushrooms, salt, pepper and thyme, and continue to cook, stirring continuously, until all liquid has evaporated.
4. Take off heat. Stir in cream and leave to cool.
5. When cool, mix in egg white and chopped chicken.
6. Beat egg yolk and condensed milk together lightly
7. Preheat oven to 200°c (400°F) Gas Mark 6. Rinse baking sheet with cold water.
8. Roll pastry out thinly and cut into 5 squares. Halve each square diagonally, then roll out resulting triangles again to make slightly wider.
9. Put 1/10 of filling along longest edge of each triangle, then roll pastry up to form crescent, bending tips around into semi-circles.
10. Brush with egg and milk mixture and put on baking sheet.
11. Bake for 20 minutes on bottom shelf of oven until evenly browned.
2. Rinse chicken under cold running water, dry well and chop finely. Trim and wipe mushrooms, and finely chop. Peel and chop onions.
3. Melt butter in large pan and fry onions until transparent. Add mushrooms, salt, pepper and thyme, and continue to cook, stirring continuously, until all liquid has evaporated.
4. Take off heat. Stir in cream and leave to cool.
5. When cool, mix in egg white and chopped chicken.
6. Beat egg yolk and condensed milk together lightly
7. Preheat oven to 200°c (400°F) Gas Mark 6. Rinse baking sheet with cold water.
8. Roll pastry out thinly and cut into 5 squares. Halve each square diagonally, then roll out resulting triangles again to make slightly wider.
9. Put 1/10 of filling along longest edge of each triangle, then roll pastry up to form crescent, bending tips around into semi-circles.
10. Brush with egg and milk mixture and put on baking sheet.
11. Bake for 20 minutes on bottom shelf of oven until evenly browned.
serving amount
makes 10 croissants
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