Recipe

 Want a dinner that looks elegant but is simple to make? These creamy chicken and mushroom puff pastry rolls feature a golden, crispy crust and a rich, flavorful filling. My Geedel Vegetable Chopper cuts the mushrooms so evenly and finely that the filling achieves a perfect balance of texture, while the presentation looks professionally made.

Ingredients:  

Filling:  

2 chicken breasts (cooked and shredded)  

300g mushrooms  

1 small onion  

2 garlic cloves  

2 tablespoons butter  

2 tablespoons flour  

1 cup milk  

¼ cup white wine  

½ cup grated Parmesan cheese  

2 tablespoons fresh parsley  

Salt, black pepper, ground nutmeg  

Pastry:  

1 sheet puff pastry (thawed)  

Glaze:  

1 egg (beaten)  

Sesame or poppy seeds  

Detailed Steps:  

1. Prepare mushroom filling (using Geedel):  

   Wipe the mushrooms clean and cut the onion into chunks. Using the Geedel vegetable chopper with the dicing blade, place the mushrooms in the container and press firmly until diced. The strong blades of this manual vegetable chopper handle mushrooms perfectly, releasing their savory flavor. Repeat with the onion and garlic.

2. Make the creamy mushroom sauce:

   Melt butter in a skillet. Add the diced mushrooms, onion, and garlic. Sauté over medium heat for 10–12 minutes until the moisture evaporates and the mixture turns deep golden brown. Sprinkle in the flour and stir for 1 minute. Gradually add milk and white wine, stirring until thickened and smooth. Remove from heat and stir in Parmesan cheese.

3. Combine the final filling:  

   Add the shredded chicken and fresh parsley to the creamy mushroom sauce and mix well. Season with salt, black pepper, and a pinch of nutmeg. Let cool completely to room temperature.

4. Assemble the pastry rolls:  

   Preheat oven to 200°C. Roll the puff pastry into a 30x40 cm rectangle. Evenly spread the cooled filling along the longer side, leaving the edges clear. Starting from the filling side, roll up tightly and place seam-side down.

5. Bake:  

   Transfer the roll to a baking sheet lined with parchment paper, seam-side down. Brush the surface with beaten egg and sprinkle with sesame seeds. Score the top with shallow diagonal cuts. Bake for 25–30 minutes until the pastry is fully puffed and golden brown.

6. Serve:

   Let cool for 10 minutes before slicing. Serve with a simple mixed salad. This dish can be enjoyed hot or cold and also makes an elegant party appetizer when sliced.

Summary:  

These elegant puff pastry rolls achieve a perfectly smooth and rich filling texture thanks to the Geedel Vegetable Chopper, which processes the mushrooms into fine, even pieces. Manual operation simplifies precise cutting, elevating everyday ingredients to special-occasion culinary standards.