Description
A flaky, golden puff pastry braid filled with tender chicken, sautéed mushrooms, and melted Gruyère cheese, perfect for an elegant yet easy meal.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry, thawed
- 1 cup cooked shredded chicken
- 1 cup sliced cremini mushrooms
- 1/2 cup shredded Gruyère cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3 minutes.
- Add mushrooms and thyme, cook until mushrooms are tender and liquid evaporates, about 5-7 minutes. Season with salt and pepper.
- In a bowl, combine the mushroom mixture, shredded chicken, and Gruyère cheese. Mix well.
- Roll out the puff pastry sheet on the prepared baking sheet. Cut slits along both long sides, leaving a 2-inch center strip intact.
- Spoon the filling down the center strip. Fold the pastry strips over the filling, alternating sides to create a braid.
- Brush the pastry with the beaten egg. Bake for 20-25 minutes until golden brown and puffed.
- Let cool for 5 minutes before slicing and serving.
Notes
You can customize the seasonings to taste.