Königinpasteten selber machen mit Ragout fin | Blätterteigpasteten
Recipe Information
Königinpasteten
Cultural Context
Königinpasteten, or Queen Pastries, are a classic German dish that showcases the elegance of puff pastry filled with a creamy chicken and mushroom mixture. Traditionally served at festive occasions or gatherings, these pastries reflect the rich culinary heritage of Germany, where puff pastry is a beloved staple. Today, variations exist across the globe, often incorporating different proteins or vegetables, but the essence of this dish remains a symbol of celebration and indulgence.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Prepare puff pastry by rolling it out and cutting it into three rings for each pastry.
Use a larger bottom ring and two smaller rings to create the pastry structure.
Grease the baking paper with margarine to keep the pastries straight while baking.
Brush the edges of the pastry rings with egg yolk to prevent sticking.
Preheat the oven to 220°C (428°F) with convection.
Spray the pastries with water to help them rise while baking.
Bake the pastries for 13-15 minutes until they are puffed and golden brown.
In a pot, bring chicken broth and white wine to a boil.
Add chicken breast and turkey schnitzel to the boiling liquid along with a bay leaf and some peppercorns, then reduce the heat and let simmer for 10 minutes.
Sauté chopped mushrooms in a pan with a bit of lemon juice until softened.
Remove the chicken and turkey from the broth, let cool, and then chop into small pieces.
Strain the broth to remove bay leaf and peppercorns, then return it to the pot and reduce it further.
Add three tablespoons of crème fraîche to the reduced broth along with the sautéed mushrooms and the chopped chicken and turkey.
Season the mixture with salt and pepper, and add peas for color if desired.
If the sauce is too thin, mix some cornstarch with water and add it to thicken the sauce.
Carefully remove the tops of the baked pastries and fill them with the chicken mixture.
Replace the tops of the pastries and serve, optionally garnished with parsley and lemon.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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