Saturday, November 7, 2009
Chicken and Mushrooms in Puff Pastry
Consider yourselves lucky. I'm giving you guys a famous family recipe.
My mom is notorious for these pastries. She's been making them for about 25 years and everyone still loves and requests them. My mom (who is actually a MUCH better cook than I am) came up with this in Saudi Arabia, and always easily found the ingredients for this dish in the various countries she has lived...so hopefully my 'out of US' readers won't have a hard time with this.
I decided to give this dish a try the other day and it tasted EXACTLY the way it does whenever my mom makes it. My family will vouch for that ;-)
Makes 24 pieces
-1 rotisserie chicken, skin removed and shredded
-1 large onion, diced
-2 1/2 cups fresh sliced mushrooms
-2 tablespoons oregano
-1 1/2 teaspoons ground cardamon
-salt and pepper to taste
-1 package puff pastry sheets (2 rolls)
-2 cups shredded mozzerella cheese
-Heat a large pot and add the chicken, onions and mushrooms. Cook for 10 minutes until the onions and mushrooms wilt. Add the oregano, ground cardamon and salt and pepper. Turn off heat and allow mixture to cool.
-Lay 1 sheet of puff pastry in a large 13x19 baking sheet. Spread chicken mixture on top and sprinkle shredded cheese. Top with second sheet of puff pastry. Carefully cut into squares, 6 slices on the longer side of the pan and 4 slices on the shorter end of the pan for a total of 24 pieces.
-Place baking sheet on the lowest rack in your oven and bake for about 30-35 minutes at 475 degrees.
-Slice and serve!