Puff pastry is one of those items that you either have around in the bottom of your freezer, or you don’t. The pastry is packaged in two, and most often recipes only call for one sheet. In that case, what are you to do? Create a puff pastry delicious dessert? Maybe. But if you have mushrooms and cheese on hand, creating a version of a savory Pithivier is even better: Chicken Mushroom Swiss Pastry Bake.

Roasting the chicken before baking the pastry, and creating a crunchy and somewhat savory filling makes this dish a super surprising delight on your palate.

For you, your family, and all who you entertain.

Enjoy.

Chicken Mushroom Swiss Pastry Bake

1 large chicken breast
sea salt and pepper
olive oil

2 Tbs. butter
2 cups button mushrooms, sliced
1/2 tsp. Hampton Salt Company Rosemary Sea Salt
fresh ground black pepper
1/2 cup red wine

6 oz. Swiss Gruyere cheese, cut into 1″ cubes
1/2 cup walnuts, chopped

1 sheet puff pastry, thawed
1 egg + 1 Tbs. water

Preheat oven to 425 degrees. Season the chicken with salt and pepper and oil and bake for about 45 minutes, covered. Alternatively, you can cook the chicken using the Sous Vide method (which is what I did for maximum moisture).

Meanwhile, melt the butter over low heat and sauté the mushrooms until they begin to release their juices. Season with rosemary sea slat and pepper and then deglaze the pan with the red wine. The mushrooms are finished cooking as the liquid begins to evaporate.
Set aside and allow to cool.
Once cool, toss with the chunks of cheese and gruyere.
Once the chicken is done and cooled, dice and toss with the mushrooms, cheeses and nuts.

Roll out the puff pastry into a long rectangle, between two sheets of parchment.
Scatter the filling on one side of the dough, with about a 1″ border on the three sides. Fold over and then press the sides down to create seams. Flip (if you can). Brush with the egg wash and then create decorate scores.

Bake at 425 degrees for about 30 minutes, until golden brown.