Valentine's Day Chicken Puff Pastry Heart Recipe
This recipe can also me made with tender filet Mignon or any firm fish such as cod, halibut or salmon, varying the topping ingredients as you wish. If you use filet Mignon, sear the meat on both sides, as the remainder cooking time in the oven will turn out your steak to medium rare. As for the fish, you do not have to cook this before sealing into the pastry hearts. Fish only takes approximately 15 to 20 minutes to cook so you will have nice juices as a result.
This recipe makes 2 hearts - so multiply the ingredients to make more. You may cook ahead of time (day before) but partially cook, just until the pastry is light golden, then reheat in a 375 degree F. oven until heated through and golden brown, approximately 15 minutes.
4 tsp. olive oil
3 cups fresh mushrooms, sliced
1/4 cup red onion, finely diced
1 tbsp. fresh thyme, stripped from stalks
1 tsp. ground black pepper
1 tsp. kosher salt
1 tbsp. Worcestershire sauce
2 tsp. Dijon mustard
4 thin boneless, skinless, grilled chicken filets
1 whole egg + 1 tsp. water, whisked
Parmesan cheese, grated (optional)
Preheat the oven to 400 degrees F.
1. Heat the olive oil over a medium flame for 2 minutes and add the mushrooms, onions, thyme, salt and pepper. Stirring often, cook until the mushrooms have released their water and cooked down a little, then raise the heat a little and add the Worcestershire sauce and Dijon, incorporating well and cook this down until most of the liquid is absorbed. Set aside and cool on the counter.
2. On a dry, clean surface scatter a little all-purpose flour and roll out the pastry so that you can cut 2 large hearts (make a paper heart) from one sheet. I have used a knife for this, but I've found that a pizza wheel cutter works great.
3. Place one heart on parchment paper on a cookie sheet and cut the chicken filets as needed to look like a heart (pictured) and top with the mushroom mixture. Sprinkle with grated parmesan if using. Baste the edges of the heart and seal with the top heart. Press down fold the edges over (pictured) or use the tines of a fork. Gently brush all over with the egg wash and bake until the pastry is puffy and golden, approximately 30 minutes. Check for doneness after 20 minutes.
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