Chicken Pillows in Tarragon Puff Pastry

Preparation is medium

Preparation time is 1 hour

Yield: 6 servings

Ingredients

• 500 grams flour, plus more for dusting (1 pound)
• 2 teaspoons salt
• 1 cup chopped tarragon
• 500 grams cold butter (1 pound)
• 200 millilitres cold water (7 fluid ounces)
• 3 chicken breasts
• Salt and pepper
• 2 carrots, medium brunoise
• 1-cup mushrooms, chopped
• 1 large onion, diced
• 2 tablespoons chopped tarragon
• 2 tablespoons olive oil
• 2 tablespoons butter (30 millilitres)
• 2 tablespoons flour (30 grams)
• 1 pint of milk (1 quart)

Directions

1. Preheat the oven to 350 degrees Fahrenheit
2. Sift the flour and salt into a bowl and add the tarragon and one quarter of the butter. Rub it in to the flour and gradually add enough water to bind it together. Put a little flour inside a plastic bag and put the pastry inside and chill for 30 minutes.
3. Flatten the remainder of the butter between two sheets of greaseproof paper until it is about ¾ inch thick. Remove the dough from the bag and place it on a floured work surface. Roll it into a 1-inch thick square, large enough for its corners to fold over and envelope the butter. Use light, quick strokes to roll the dough out evenly.
4. Place the butter on top of the dough. Enclose the butter by folding over the corners of the dough, leaving about 1-inch of space around the edge of the butter. Roll the folded dough, pressing evenly and gently. Roll it into a shape that is three times as long as it is wide. Fold the top third over the centre, then fold the bottom third over so that there are three layers. Seal the air into the layers by pressing the edges of the dough down. Roll out the dough again and fold once again. Do this a third time. Wrap the dough in plastic and chill for 30 minutes. Remove it from the fridge and roll and fold two more times.
5. Heat some olive oil in a pan. Dice the chicken breasts, season with salt and pepper and put them in the pan to brown. After they begin to colour, about 3 minutes, turn and cook for a further 2 minutes. Then remove the chicken pieces and set aside. In the same pan, add the onion to sauté for about 2 minutes. Then add the mushrooms and carrots and continue to cook until the mushrooms have released their liquid and the carrots begin to soften. Stir in the tarragon.
6. In a separate saucepan melt the butter and stir in the flour over a low heat. Cook the roux for a minute or so. Add the milk in a steady stream and beat all the while. Whisk the sauce until it boils, reduce the heat and simmer for 20 minutes. After this time add cream or more milk to get the required consistency, season with salt and pepper.
7. Stir the chicken pieces and vegetables into the white sauce.
8. Cut your puff pastry into 5-inch squares. Place a serving of the chicken mixture in the centre of each piece of puff pastry. Fold up the four corners to create a purse shape and seal them like a pillow in the middle by pinching them together with moistened fingers. Brush the top of each pillow with milk and place them on a non-stick baking sheet. Cook them in the oven until puffed and golden.