Delectable bites of barbecued chicken, mushroom, and cheddar combine to create a deliciously satisfying pastry for afternoon tea. Barbecued Chicken, Mushroom & Cheddar Pastries pictured with Lima Bean & Pumpkin Succotash Baby Bells and Golden Apple & Pork Tea Sandwiches.
- 1 tablespoon unsalted butter
- ½ (8-ounce) package sliced white button mushrooms
- ¼ teaspoon ground black pepper, divided
- ⅛ teaspoon salt
- 1 large egg
- 1 tablespoon water
- ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed
- ½ cup chopped roast chicken
- 1 tablespoon barbecue sauce*
- 1 teaspoon honey
- ¼ cup chopped cooked bacon
- ½ cup shredded extra sharp Cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped green onion
- Garnish: chopped green onions
- In a small sauté pan, melt butter over medium-high heat. Add mushrooms, and sprinkle with ⅛ teaspoon pepper and salt. Cook, covered, stirring occasionally, until mushrooms are tender and have released their juices, 5 to 7 minutes. Let cool completely, and then chop finely.
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together egg and water until combined.
- Place puff pastry on a lightly floured surface. Using a rolling pin, roll out puff pastry sheet to a 13×9-inch rectangle. Brush puff pastry lightly with egg mixture. Spread mushrooms over pastry.
- In a small bowl, stir together chicken, barbecue sauce, and honey until combined. Spread chicken mixture evenly over mushroom layer. Sprinkle bacon, Cheddar cheese, Parmesan cheese, and green onion evenly over chicken layer. Using the palm of hand, press down on mixture to adhere to puff pastry. Sprinkle remaining ⅛ teaspoon pepper evenly over chicken layer.
- Roll up puff pastry from long side, evenly and firmly to encase ingredients. Press seam together and tuck ends under, ending with seam on the bottom. Wrap roulade in plastic wrap or wax paper. Freeze for 15 minutes.
- Remove plastic wrap. Using a serrated utility knife in a gentle sawing motion, trim and discard ends from roulade and cut into 20 (½-inch) slices. Place roulade slices on prepared baking sheet. Brush with remaining egg mixture.
- Bake slices until light golden brown, approximately 13 minutes. Transfer pastries to a wire cooling rack. Serve warm or at room temperature.
- Garnish pastries with chopped green onion, if desired.
*We used Bull’s-Eye Original.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!