Prepare the Ingredients: Start by finely dicing the mushrooms and onions. Dice the chicken breast into small pieces.
Sauté the finely diced mushrooms. Remove the mushrooms from the pan.
18 oz Mushrooms
Without washing the pan, sauté the finely diced onions and chicken in it.
18 oz Chicken Breast, 2 Onion
Return the mushrooms to the pan. Add the cream and cook on low heat until the cream is absorbed.
½ cup Cream, ½ teaspoon Salt, ½ teaspoon Black Pepper
Cut the dough into equal squares. Place the filling in the center of each square.
21 oz Puff Pastry
Seal the edges well and place each square on a baking tray.
Bake in a preheated oven at 400°F (200°C) for 30 minutes.
Leave them to rest for a few minutes (5-10) then serve warm.
Quick Note
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Notes
Handling Puff Pastry: Always handle puff pastry with care. Overworking or stretching it too much can affect its texture and rise during baking.
Uniformity Matters: When assembling the parcels, aim for uniformity in size and thickness. This ensures even cooking and a consistent final result for all parcels.
Avoid Overstuffing: While it's tempting to add lots of filling, overstuffing can lead to the pastry bursting open during baking. A good rule of thumb is to fill only about two-thirds of the available space.
Oven Position: Position your oven rack in the middle for even cooking. If baking multiple trays, consider rotating them halfway through the baking time to ensure all parcels cook uniformly.
Cooling Before Serving: Allow the parcels to cool for a few minutes on a cooling rack before serving. This lets the flavors meld and makes them easier to handle.
Filling Temperature: If you're using a filling that's been refrigerated (either pre-made or leftovers), allow it to come to near room temperature before stuffing the pastry. This ensures even cooking.