Cook with Annemarie Maitri and Mark Pavlovich of Lallande | Cooking with the Cap Times

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lower in calories and can be made at home for less cost.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option while maintaining richness.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu and chickpeas provide plant-based alternatives that are often more affordable.

white wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice adds sweetness without alcohol, while apple cider vinegar offers acidity.

Start by poaching the chicken in water with leeks for flavor.

Wash the leeks thoroughly to remove any dirt.

Soak the leeks and slice them down the middle if necessary to clean them.

In a pot, bring water to a boil and add the leeks and chicken to poach.

Cook the chicken until fully cooked, then remove and let it cool.

In a skillet, melt butter over medium heat.

Add sliced mushrooms to the skillet and sauté until softened.

Pour in white wine and let it simmer until reduced.

Stir in the cream and season with salt, black pepper, and nutmeg to taste.

Chop the poached chicken and add it to the mushroom and cream mixture.

Remove from heat and stir in chopped parsley.

Prepare the puff pastry by rolling it out and cutting it into rounds.

Bake the puff pastry until golden brown, about 15-20 minutes.

Once baked, cut the tops off the pastry and fill with the chicken and mushroom mixture.

Serve warm, garnished with additional parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens