Nutrition Facts
6 servings
6
Recipe for Belgian Puff Pastry
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Discover this Belgian puff pastry recipe. Although this recipe requires quite a bit of work, it's well worth the effort.
For the dish
1 Chicken
For the broth
Water
2 Carrot
1 Leek
1 Shallot
For the sauce
50 Butter
50 Flour
50 Milk
50 Chicken cooking broth
2 pinches Salt and pepper
1 pinch Nutmeg
30 Heavy cream
3 Canned salsify
250 Button mushroom
For the meatballs
200 Minced pork and beef
1 Egg
1 pinch Salt and pepper
1 Cooking margarine
Flour
Directions
1
Preparation of the broth: Fill a large pot with water about 2/3 of the way full. Add the peeled carrots, cut into rounds, the sliced leek, and the peeled shallot cut into large pieces. Season with salt and pepper. Bring to a boil and let cook for at least 10 minutes from the boiling point. Add the chicken and let cook for about 1.5 hours - longer if necessary.
2
Cooking the chicken Once the chicken is cooked, let it cool and drain in a colander. Keep the broth for later. Remove the meat and leave it in large chunks. Set aside.
3
Preparation of the filling. Slice the mushrooms or cut them into quarters. Heat some margarine in a pan and sauté them over high heat for a few minutes until cooked to your liking.
4
Preparation of the meatballs Mix the minced meat, egg, salt, and pepper. Prepare a plate with a layer of flour. Roll small meatballs and then roll them in the flour. Cook them in a skillet with cooking margarine. Set aside.
5
Preparation of the sauce. Melt the butter, and as soon as it is melted, sprinkle in the flour while mixing. Once a paste is obtained, pour in the cold milk all at once. Stir constantly for a few minutes. Lower the heat and add more cold milk if the paste sticks. Add salt, pepper, and nutmeg. Add broth and let cook while closely monitoring for 5 to 10 minutes.
6
Serve by adding the chicken, mushrooms, and meatballs. Cook for a few minutes. Just before serving, add the salsify, cream, and egg yolks. Cook over medium heat for a few minutes – the sauce should thicken. Taste and adjust the seasoning. Serve over puff pastry, with fries.
Ingredients
For the dish
1 Chicken
For the broth
Water
2 Carrot
1 Leek
1 Shallot
For the sauce
50 Butter
50 Flour
50 Milk
50 Chicken cooking broth
2 pinches Salt and pepper
1 pinch Nutmeg
30 Heavy cream
3 Canned salsify
250 Button mushroom
For the meatballs
200 Minced pork and beef
1 Egg
1 pinch Salt and pepper
1 Cooking margarine
Flour
Directions
Directions
1
Preparation of the broth: Fill a large pot with water about 2/3 of the way full. Add the peeled carrots, cut into rounds, the sliced leek, and the peeled shallot cut into large pieces. Season with salt and pepper. Bring to a boil and let cook for at least 10 minutes from the boiling point. Add the chicken and let cook for about 1.5 hours - longer if necessary.
2
Cooking the chicken Once the chicken is cooked, let it cool and drain in a colander. Keep the broth for later. Remove the meat and leave it in large chunks. Set aside.
3
Preparation of the filling. Slice the mushrooms or cut them into quarters. Heat some margarine in a pan and sauté them over high heat for a few minutes until cooked to your liking.
4
Preparation of the meatballs Mix the minced meat, egg, salt, and pepper. Prepare a plate with a layer of flour. Roll small meatballs and then roll them in the flour. Cook them in a skillet with cooking margarine. Set aside.
5
Preparation of the sauce. Melt the butter, and as soon as it is melted, sprinkle in the flour while mixing. Once a paste is obtained, pour in the cold milk all at once. Stir constantly for a few minutes. Lower the heat and add more cold milk if the paste sticks. Add salt, pepper, and nutmeg. Add broth and let cook while closely monitoring for 5 to 10 minutes.
6
Serve by adding the chicken, mushrooms, and meatballs. Cook for a few minutes. Just before serving, add the salsify, cream, and egg yolks. Cook over medium heat for a few minutes – the sauce should thicken. Taste and adjust the seasoning. Serve over puff pastry, with fries.
Notes
-
Catso
Finally, I see a recipe like they used to make in the old days, with a good vegetable broth... my recipe is identical, and I got it from my grandparents. -
Lo
Wonderful recipe, and I am a chef butcher and I do catering in Belgium. However, I just read a comment from an internet user suggesting to add lemon, but be careful as it may affect the sauce of the dish the next day. -
CC
Very good recipe...as a Belgian, I can confirm that many people do it this way :-) My suggestion: Add a little lemon while cooking the mushrooms, it adds some zest. -
Déborah
Super tasty, and what others say doesn't matter!!! For me, this is how I make the puff pastry, just like my great-grandmother used to do. The recipe is really very good, and the idea of adding salsify is excellent; I wouldn't have thought of that. Thank you very much. -
Isanisa
Thank you, Laurence. I want to point out that this dish is indeed a pastry shell filled with a creamy filling, and I don’t understand how "the list of ingredients is disappointing." I eagerly await your recipe for pastry shells as well; it will be a true pleasure for me to compare our recipes. My suggestion: Rest assured, this dish is very refined and delights the people to whom I offer it. I suggest you give it a try.
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