Simple, leftover ingredients and very tasty. The recipe for my cottage galette came to me one night when I wanted to make something that included blue cheese and leftovers. I checked a variety of websites but couldn’t find one dish that had everything that I was looking for, or craving. After a scientific-like experiment in the kitchen I came up with this dish, which could easily serve as an appetizer (cut up like a pizza) or an entree for two people. It’s rich and heavy for those cold days when you want to sit by the fire and nosh on something that warms you from the stomach to your soul. Yea, it’s that good.
What You Need:
1-2 cups Leftover chicken, pulled
2 cloves garlic
8 large reconstituted (dried) shitake mushrooms
4 button mushrooms
2 tablespoons water
Leftover white potatoes (optional)
1 cup of spinach
3 tablespoons blue cheese (crumbled)- feel free to use goat cheese, blue cheese is quite pungent and has a very distinct taste and smell and it isn’t for everyone
1 square of puff pastry
herbs: rosemary, thyme, sage, paprika
1. Make sure your shitake mushrooms have been reconstituted in hot water for at least 30 minutes. After, cut the shitake into thin linear strips.
2. While your mushrooms plump up, you can start prep work. For this dish, I used leftover Portuguese churrasqueira chicken, but anything from leftover chicken breast, thigh or drumstick will do. Take a fork and pull the meat away from the bone in thin strips so that it becomes shredded. Make sure the skin is removed prior! Have about 1-2 cups of shredded chicken.
3. Wash and cut your button mushrooms into little squares as well as onions and chop up garlic.
4. Heat up your butter-greased skillet on high. Throw in cubes of onions and garlic and let sit, to brown. Then, throw in chicken and after about 1 minute, add the 2 tablespoons of water. Reduce heat to medium-low. Shortly after the water is soaked up by the chicken, get your herbs (I prefer fresh if possible) of thyme, rosemary, sage and paprika to your liking, plus some salt and pepper to taste. Cook for about extra 7 minutes until some chicken bits are visibly crispy. Remove meat mixture from skillet and set aside. Take about ½ the blue cheese and crumble it into the meat mixture and toss lightly, making sure you don’t break the blue cheese too much.
5. OPTIONAL: I had leftover Portuguese round white potatoes, so I continued to fry them in the hot skillet on high until the sides were crispy. If you prefer no potatoes, add some water (3 tablespoons) to the skillet to wilt the spinach.
6. Get your defrosted, store bought puff pastry. I used the PC brand and needed only one square from the package. I placed it on a parchment-paper pan, which you can start applying the layers.
7. Place the crispy potatoes on the bottom, followed by spinach, and then topped off with the chicken mixture. Put remaining blue cheese mixture on top of chicken.
8. Now, take the corners of the puff pastry and pull it into the centre so that the pastry lies on top of the meat. It might give you some difficulty at first, or it might fall if the pastry has been left out too long. If that happens, feel free to secure the edges with toothpicks (I did this). Brush lightly with butter.
9. Once the chicken mixture is secure in the pastry pocket, put the pan into the oven for about 20 minutes or until the pastry is brown.
10. Enjoy by the fire with a glass of wine and a loved one.