Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Puff Pastry Tart Casing
- 6pcs Puff Pastry, medium size
- 30g Egg Wash
- Sautéed Shiitake Mushroom
- 20g Cooking Oil
- 120g Shitake Mushroom
- 2g Salt, to taste
- 1g Course Black Pepper, to taste
- Roasted Pumpkin & Capsicum
- 200g Pumpkin, large cubed
- 120g Red Capsicum, large diced
- 2g Salt, to taste
- 1g Course Black Pepper, to taste
- 20g Cooking Oil
- Creamy Minced Chicken
- 20g Cooking Oil
- 120g Minced Chicken
- 15g Garlic, chopped
- 2g Salt, to taste
- 1g Course Black Pepper, to taste
- 50g Anchor Extra Yield Cooking Cream
- Other
- 120g Anchor Extra Stretch Mozzarella +
- 20g Perfect Italiano Grated Parmesan
Instructions
- On a non stick baking pan, line the puff pastry and poke the center part with fork, but leave around 1 cm for the crust part
- Brush with egg wash & bake the puff pastry in preheated oven with the temperature of 200°C for 25 minutes, then set aside
- Heat cooking oil in a pan, sauté the mushroom and season well
- Mix pumpkin & capsicum together with all other ingredients
- Bake in preheated oven for 10 minutes for the capsicum & a total of 20 minutes for the pumpkin
- Heat oil in a pan then sauté the minced chicken & garlic together
- Season well with remaining ingredients, and lastly pour in cooking cream & give it a quick stir until everything combines and thickens
- Place in different fillings inside the pre-baked puff pastry
- Top with mozzarella & parmesan and baked in preheated oven of 180°C for around 8 minutes or until melted blisters. Serve!
Puff Pastry Tart Casing
Sautéed Shiitake Mushroom
Roasted Pumpkin & Capsicum
Creamy Minced Chicken
To Assemble
