Tarteletter with Chicken and Asparagus

April 28, 2011

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.

Tarteletter assembly with chicken and asparagus © kvalifood.com

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.