Authentic Danish Tarteletter | Chicken and Asparagus

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Bring 1 litre of water with 1 tsp salt to a boil. Add chicken breasts and simmer for 20 minutes. Let cool completely, then shred the chicken. Reserve 400ml of the chicken broth.

Melt butter in a large pot over medium heat. Stir in flour and cook for a few minutes, stirring constantly. Gradually whisk in the asparagus liquid and chicken broth. Bring to a boil, then reduce heat and simmer until thickened. Stir in cream, salt, and pepper.

Add shredded chicken and drained asparagus to the sauce. Stir to combine.

Preheat oven according to puff pastry package instructions. Divide the chicken mixture among the puff pastry shells.

Bake according to puff pastry package instructions until golden brown and heated through.

Garnish with chopped capsicum and cracked black pepper. Serve immediately.

Cooking Techniques

Spice Level:

Allergens