 Serves 6 Base: - 300 g skinless chicken breast - 1 tablespoon Dijon-style mustard - 30 g soft breadcrumbs - 600 g puff pastry - 50 g butter - 200 g mild Comté, grated - 1 egg - 1/2 glass white Côtes du Jura wine - 40 g walnuts, chopped - 10 g dried morels (or 100 g other fresh mushrooms). Soak the morels and simmer 30 minutes in lightly salted water. Chop. Cook the carrots and onions in the butter. Add the garlic, the white wine and the Macvin; moisten with ¾ liter water or bouillon, salt, pepper and simmer 20 minutes. Poach the chicken in this stock strained for about 15 minutes. Cool and cut into small dice Filling : Combine the chicken, the soft breadcrumbs, the mustard, the Comté, the egg, the white wine, the walnuts and the morels, salt and pepper. Roll out the puff pastry. Cut out 6 rounds, Ø13 cm, and 6 other rounds, Ø 15 cm. Place the small rounds on a baking sheet, moisten the edges with water and place 1/6 of the filling in the middle. Place the large rounds on top and press the edges. Gild the puff pastry with beaten egg yolk. Make a small hole in the center. Bake in a hot oven (220°C ) for about 20 minutes. Sauce : Reduce the bouillon to 4/5; add the cream and reduce again in order to obtain a smooth coating sauce. Garnish with parsley, morels, walnuts, etc |
            |
   |
|||||||||||||||
 |
| |||||||||||||||
|
|
| ||||||||||||||
