Danish Tarteletter

Ingredients

Puff pastry

1 sheet, thawed

Butter

2 tablespoons

Carrots

1 cup, diced

Peas

1 cup, fresh or frozen

Chicken breast

2 cups, cooked and shredded

All-purpose flour

2 tablespoons

Chicken broth

1 cup

Milk

1/2 cup

Fresh parsley

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a lightly floured surface, roll out the puff pastry sheet to about 1/8 inch thick. Cut it into 6 equal squares.
3. Place the pastry squares on a baking sheet lined with parchment paper, ensuring they have enough space to puff up.
4. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crispy. Keep an eye on them to avoid over-baking.
5. While the pastry shells are baking, melt the butter in a large skillet over medium heat.
6. Add the diced carrots and peas to the skillet, sautéing until tender, about 5 minutes.
7. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to create a roux.
8. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens, about 3-5 minutes.
9. Fold in the cooked and shredded chicken, and season with salt, pepper, and chopped parsley. Stir well to combine.
10. Once the pastry shells are baked, remove them from the oven and let them cool slightly.
11. Carefully remove the top of each pastry shell to create a hollow center, being gentle to avoid breaking the shell.
12. Spoon the creamy chicken and vegetable mixture into each shell generously.
13. Serve warm and enjoy the delightful combination of textures and flavors!