Pasteitjes met Ragout (Dutch Puff Pastry Cases with Chicken Ragout)

Pastry cases

• 320 g Puff pastry, all-butter preferred

Chicken ragout

• 450 g Chicken thighs, boneless, skinless
• 50 g Unsalted butter
• 1 medium Leek
• 250 g Cremini mushrooms
• 40 g Plain flour
• 450 ml Chicken stock, hot
• 200 ml Whole milk, hot
• ¼ tsp Ground nutmeg
• 1 tsp Fine sea salt
• ½ tsp Black pepper, freshly ground
• 10 g Fresh parsley

1. Heat the oven to 200°C (390°F) and line a baking tray. If the puff pastry is frozen, let it thaw until pliable but still cool.
2. On a lightly floured surface, roll the puff pastry to about 3 mm thick. Cut 8 rounds, then cut a smaller round from the centre of 4 of them to make rings; place the solid rounds on the tray and set the rings on top to form cases.
3. Bake for 18 to 22 minutes until well risen and deep golden. Cool for 5 minutes, then gently press down the centres to create space for the filling.
4. Meanwhile, trim and rinse the leek well, then slice it. Slice the mushrooms, and finely chop the parsley.
5. Put the chicken thighs in a saucepan and add the chicken stock. Bring to a gentle simmer and cook for 12 to 15 minutes until the chicken is cooked through, then lift the chicken out to a bowl and keep the stock hot.
6. In the same saucepan, melt the unsalted butter over medium heat. Add the leek and cook for 4 to 5 minutes until softened, then add the mushrooms and cook for 5 to 6 minutes until their liquid has evaporated.
7. Stir in the plain flour and cook for 2 minutes, stirring constantly, to make a roux. Gradually whisk in the hot stock, then whisk in the hot whole milk and simmer gently for 4 to 6 minutes until thick and glossy.
8. Shred the chicken into bite-sized pieces and stir it into the sauce. Season with fine sea salt, black pepper and ground nutmeg, then stir in most of the parsley, reserving a little to finish.
9. Warm the pastry cases in the oven for 2 to 3 minutes if needed. Spoon in the ragout, sprinkle with the remaining parsley, and serve straight away.

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