Chicken and Walnuts Encased in Puff Pastry
with a Basil Fontina Cream Sauce

This dish was simply satisfying! Simple because I used ingredients that I had on hand and a frozen puff pastry packet that was waiting to be used. Satisfying because of the "meaty" ingredients including chicken, walnuts, cheese and a rich sauce that was satiny smooth and melded together so well with the hearty recipe ingredients.

Chicken and Walnuts Encased in Puff Pastry
with a Basil Fontina Cream Sauce

2 Cups Chicken cooked and shredded
1 Sheet Puff Pastry (frozen is fine)
15 ~ 1/4 inch slices Fontina Cheese
3/4 Cups Chopped Walnuts
2 Cups Basil Fontina Cream Sauce
Egg Wash ~ 1 Egg yolk mixed with 3 Tbs. Milk

Basil Fontina Cream Sauce
2 cups milk
2 tablespoons butter
2 tablespoons flour
Salt to taste
White pepper to taste
Fresh ground nutmeg
1/2 Cup Fresh Basil Julienned
1-1/2 cups (7 ounces) Fontina cheese, shredded
2 egg yolks

To prepare the B├ęchamel Sauce:
Heat milk in a small saucepan and bring to a simmer.
Melt butter in another saucepan.
Add flour and cook for 2-3 minutes, stirring constantly.
Slowly whisk hot milk into butter flour mixture. Stirring constantly to a smooth texture.
Bring to small boil while continuing to whisk the mixture and slowly reduce the temperature; remove from heat.
Stir in cheese; season with salt, pepper and dash of fresh grated nutmeg. Add julienned basil.
Whisk egg yolks into sauce. This lends to a velvety smooth texture as well as
a brilliant yellow color.

Preheat your oven to 400°.
Dust your work surface with a light sprinkling of flour. Lay out your Pastry dough and lightly roll it out. You should be able to get 15 squares from your pastry by cutting 3 by 5. Place a spoon full of chicken on each square topped with some sauce, a piece of fontina cheese and a couple of walnuts. Moisten the edges with some of the egg wash. Fold the dough up over the ingredients. Make sure your last edge has enough egg wash on it for a good seal. Egg wash the tops of the puffs and place in 400° pre heated oven Bake for 12 - 15 minutes. Pour some of the extra sauce in serving bowls. Place 2 -3 chicken puff in each bowl and serve immediately.

Buon Appetito!


Proud Italian Cook said...

Oh Laurie, That looks fantastic! I can see this for a very elegant party with candles burning and good bottle of crisp white wine!

Megan said...

What a beautiful meal. I want to come to dinner at your house. I'll bring the wine! :)

Passionate About Baking said...

I'm coming too Laurie...& I'll help you clean up. This looks DIVINE!!

Lori Lynn said...

I'm seeing puff pastry everywhere I look!
Love the filling in these, Laurie.

And thanks for the nice comments on my blog, one day we will drink some vino together, I'm sure!

Vera said...

Laurie, it looks yummy! And sounds wonderful, too!

Sue said...

I want that!

RecipeGirl said...

This sounds completely luscious!!

As far as the antique stores in Julian?... probably a few along the way.

laGallinainCucina said...

Laurie it's deluscious, I love it!

CaptnRachel aka Tha Pizza Cutta said...

If I had to pick a last meal, this would totally be it.