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Light & flaky pastries are loaded with creamy, savory richness. With a perfect touch of garlic and onion, these fun-sized bites make an irresistible party appetizer or mini-entree for a table for two!
From The Spice & Tea Exchange1½ TBS Organic Extra Virgin Olive Oil¼ tsp Vik’s Garlic Fix! Spice Blend1½ tsp Adobo Spice Blend
From The Grocer12 frozen puff pastry shells (or pastry cup of choice)*8 oz sliced mushrooms, cleaned2 TBS unsalted butter¼ cup onion, finely chopped1 celery stalk, finely chopped8 oz cream cheese1 cup chicken broth2 cups chicken (about 2 chicken breasts), cooked and finely shredded
PREHEAT oven as directed on pastry box. Bake as directed (we recommend an egg wash on top of each pastry for a golden, flaky crust).PUT Organic Extra Virgin Olive Oil in skillet; heat on medium to simmering; add mushrooms and sauté for five mins, stirring frequently to avoid burning. Add butter and Vik’s Garlic Fix. Stir to combine ingredients. Lower heat and continue sautéing mushrooms until golden brown on each side. Remove from skillet with a slotted spoon and place in a bowl. Add onion and celery to skillet, sauté until soft; remove from skillet and add to mushrooms. PLACE cream cheese, chicken broth, and Adobo Spice Blend in a saucepan on low heat; stirring constantly to melt cream cheese. Once melted, add chicken and sautéed veggies, stirring gently to combine ingredients. Remove from heat.PLACE pastries on serving plates and spoon cream cheese mixture into each one, filling the cavity to the very top (if using puff pastry shells, remove tops first, then replace after filling). *Use puff pastry shells to yield 12 pastries (great size for a main dish) or you may choose to use frozen or pre-cooked phyllo dough cups (as shown in picture) for a yield of 18-24 (great size for an appetizer).
Yield: 12-24 pastriesTotal Time: 45 minsPrep: 15 minsCook: 30 mins
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