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Chicken, mushroom and taleggio torta
Chicken, mushroom and taleggio torta
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Elevate chicken pastries with onion marmalade and Taleggio cheese for a gourmet twist.
Ingredients:
  • 20g unsalted butter
  • 250g Swiss brown mushrooms, sliced
  • 200g baby spinach leaves
  • 20.00 ml fresh thyme leaves
  • 4 frozen puff pastry sheets, thawed, plus pastry 'leaves' to decorate (optional)
  • 217.80 gm onion marmalade (see note)
  • 2 poached chicken breast fillets, shredded (or 2 cups shredded barbecue chicken)
  • 300g Taleggio cheese (see note), thinly sliced
  • 1 egg, beaten
Instructions:
  • 1. Preheat the oven to 190°C. 2. Heat butter and oil in a pan over medium heat until melted. 3. Stir in garlic and mushrooms and cook for 3-4 minutes until the mushrooms soften. 4. Increase heat to medium-high and cook for an additional 2-3 minutes until most of the liquid evaporates. 5. Add spinach and thyme, season with salt and pepper, and cook for 1 more minute to wilt the spinach. 6. Transfer the mixture to a sieve and press to remove excess liquid. 7. Allow the mixture to cool.
  • Place a pastry sheet on a work surface with a corner pointing towards you. Spread with 2 tablespoons of onion, leaving a 4cm border. Layer with a quarter of the chicken, mushroom mix, and cheese. Brush edges with egg, then fold all corners to seal the parcel. Transfer to a lined baking tray. Repeat to make 4 tortas. Add pastry leaves for decoration if preferred. Brush with egg and bake for 20 minutes until golden and puffed. Serve with a side of green salad.

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