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Bouchées à la Reine (Filled puff pastry pies)

Bouchées à la Reine are French puff pastry pies, filled with fine ragout of poultry, veal, mushrooms and vegetables in a creamy sauce. The combination of crispy shell and aromatic filling makes it the epitome of elegant bistro cuisine. As a festive appetizer or enjoyable main course, together with a fresh Alsatian Pinot Blanc, they are a highlight for connoisseurs. The buttery dough, the delicate filling and the fine aromas result in perfect harmony on the plate - and in the glass.
Print Recipe
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Banquet, Classic, Main course
Cuisine Alsatian, French, Regional
Servings 2 Persons
Calories 680 kcal

Cooking utensils

  • 1 Baking tray & baking paper
  • 1 Cookie Cutter (9cm/5cm)
  • 1 Knife & Cutting Board
  • 1 Pot & Pan
  • 1 Whisk

Ingredients
  

For the puff pastry

  • 250 g fresh puff pastry Role
  • 1 Yolk for brushing

For the filling

  • 120 g Chicken
  • 80 g Veal alternatively turkey breast
  • 70 g Mushrooms brown or white
  • 1 small carrot
  • 1/2 Leek stalk
  • 1 Shallot
  • 30 g Butter
  • 1 tbsp flour
  • 150 Ml Poultry stock
  • 100 Ml Cream
  • 2 tbsp dry white wine Pinot Blanc
  • 1 tsp lemon juice
  • Salt white pepper, nutmeg
  • 1 small bay leaf
  • 1 Tarragon branch optional
  • Fresh parsley hacked

For the finish

  • Chives finely sliced

Preparation
 

How to bake puff pastry pies

  • Preheat the oven to 200°C (convection).
  • Unroll the puff pastry, cut out circles with a large cookie cutter, cut a hole at half with a small cookie cutter (for lid).
  • Place the "rings" on the bases, brush with egg yolk.
  • Bake on baking paper for approx. 12–15 minutes until golden brown, leave to cool.

Prepare the filling

  • Cut the meat into small cubes, finely dice the mushrooms and vegetables.
  • Melt the butter in a pan, sauté the shallots, vegetables and mushrooms until translucent.
  • Add the meat, fry all over, dust with flour.
  • Add the white wine, stock and bay leaf, bring to the boil, cook the meat for 10–12 mins.
  • Stir in the cream, thicken the sauce, add lemon juice and tarragon if necessary, season with salt, pepper and nutmeg.
  • Fold in the parsley, remove the bay leaf.

Filling & Serving

  • Carefully fill the pies, close the lid with the top. Sprinkle with chives.

Recommended Accompaniments

  • Lamb's lettuce with herb vinaigrette
  • Oven vegetables with garlic & rosemary
  • Fresh baguette

Nutritional values per portion

Calories: 680kcalCarbohydrates: 38gProtein: 31gFat: 40g
Keyword Alsace, Bouchées à la Reine, Pinot Blanc, Poultry, Puff pastry, Ragout, Wine accompaniment
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