How to make Tarteletter from Denmark 🇩🇰

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a lightly floured surface.

Cut the pastry into circles and fit them into muffin tins to form cups.

Bake the pastry cups for 15-20 minutes until golden brown.

In a skillet, melt butter over medium heat and sauté chopped onions until translucent.

Add diced chicken and cook until no longer pink, about 5-7 minutes.

Stir in sliced mushrooms and cook until softened, about 3-4 minutes.

Sprinkle flour over the mixture and stir to combine, cooking for 1-2 minutes.

Gradually add chicken broth, stirring continuously until thickened.

Stir in cream, salt, black pepper, nutmeg, and cayenne pepper; simmer for 5 minutes.

Remove from heat and add lemon juice and chopped parsley.

Fill the baked pastry cups with the chicken mixture.

Brush the edges of the pastry with beaten egg and milk for a golden finish.

Serve warm, garnished with additional parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens