Paschtéit – Bouchée à la Reine

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Creamy pastry with greens on a plate
Creamy pastry with greens on a plate
Anne Lommel

Paschtéit – Bouchée à la Reine

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Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French, Luxembourgish
Ingredients Method Notes

Ingredients
  

  • 6–8 ready-made puff pastry pies
For the chicken stock
  • 1 soup chicken or 3 chicken breasts and 2 chicken thighs
  • Soup vegetables e.g. 1 leek, 1 onion, 2 carrots, celeriac, 5 stalks of parsley
  • 10 crushed peppercorns
  • 4 juniper berries
  • 4 cloves
  • 2 bay leaves
  • 1 tbsp salt
  • 1–1.5 l water
For the sauce
  • 100 g butter
  • 5 heaped tbsp flour
  • 150 ml cold milk
  • 400 g mushrooms preserved or fresh
  • Chicken stock from above
  • Salt & pepper

Method
 

Make the chicken stock
  1. Place the soup chicken in a large pot.
  2. Wash the soup vegetables thoroughly, chop roughly, and add them to the pot along with the herbs and spices.
  3. Cover with plenty of water and simmer over medium heat for 60–90 minutes, until the meat is cooked through.
  4. Remove the chicken and vegetables from the stock and set the stock aside.
  5. Cut the meat into bite-sized pieces.
  6. Tip: Monitor the cooking process to ensure the meat does not overcook.
Prepare the sauce
  1. Melt the butter in a pan, add the flour, and whisk until smooth.
  2. Slowly add the milk while stirring constantly.
  3. Add about half of the reserved stock and continue whisking. If necessary, add more stock until the sauce has a slightly viscous, béchamel-like consistency.
  4. Add the mushrooms and the chopped chicken pieces.
  5. Keep warm over low heat and season with salt and pepper to taste.
Finish and serve
  1. Preheat the oven to 120°C (fan).
  2. Carefully cut out the lids of the puff pastry pies.
  3. Warm the pies in the oven for 10 minutes.
  4. Fill the patties with the chicken ragout, replace the lid and serve with salad, rice or chips as desired.

Notes

Recipe & Photo: Anne Lommel

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