Tarteletter with Chicken and Asparagus
Tarteletter with Chicken and Asparagus © kvalifood.com
Tarteletter with chicken and asparagus is a Danish classic that belongs at special occasions. Crisp puff pastry shells filled with a creamy, lightly curry-scented sauce with chicken and asparagus. It is not everyday food, but it is not difficult to make either.
Ingredients
Yields 4 servings
Chicken and asparagus filling
- 400 g cooked chicken, cut into cubes
- 1 tin white asparagus (400 g), drained and cut into pieces
- 4 dl chicken stock
- 2 dl cream
- 2 tbsp butter
- 3 tbsp flour
- 1 tsp curry powder
- Salt
- White pepper
Assembly
- 8 tarteletter (puff pastry shells)
- Fresh parsley, chopped, a little
Directions
Chicken and asparagus filling
Melt the butter in a saucepan over medium heat. Whisk in the flour and let it cook for 1 minute, stirring. Add the stock a little at a time, whisking constantly. Add the cream and curry and let the sauce simmer for 5 minutes until creamy. Fold in the chicken and asparagus and heat through. Season with salt and white pepper.
Assembly
Warm the tarteletter in the oven at 355°F (180°C) for 5 minutes until crisp. Fill them with the hot sauce and sprinkle chopped parsley over. Serve immediately.