Boucheé

Ingredients

1kg Puff Pastry
150g Chicken Pieces
5 pcs Shitake Mushroom
1 pcs Onion
2 cloves Garlic
100ml Cooking Cream
100g Butter
30g Flour
1 tsp Salt
1 tbsp White Pepper
2 tbsp AJI-NO-MOTO®
2 pcs Egg
Garnish Parsley

Steps :

1. Fry Onion, Garlic, Shitake Mushroom, Chicken Pieces with Butter.
2. Season with Salt, White Pepper & AJI-NO-MOTO®.
3. Add in Cooking Cream.
4. Heat Butter with Flour into Roux.
5. Add in Roux & cook for another 3 minutes.
6. Layer 2 pieces of Puff Pastry & brush Egg Wash on the surface.
7. Bake 200°C for 15 minutes.
8. Spoon over Filling.
9. Garnish with Parsley.