Leftover Chicken Marsala and mushrooms reduced until thick, sealed in puff pastry with Parmesan and baked into flaky golden pockets.
Assemble the pockets, freeze them on the sheet, then bag; bake from frozen at 400°F for about 30 minutes. Thaw puff pastry in the fridge, not on the counter, so the butter stays cold.
Serve with a lemony green salad.
Ingredients
Scale
Measurement units
- 2 cups reserved Chicken Marsala and mushrooms (from Chicken Marsala with Roasted Garlic Mashed Potatoes)
- 2 sheets frozen puff pastry (one 17.3-oz package)
- 1 oz Parmesan
- 1 tsp fresh thyme leaves
- 2 tbsp all-purpose flour (for dusting)
- 1 large egg
- 1 tbsp water
Ingredients
Scale
Measurement units
- 2 cups reserved Chicken Marsala and mushrooms (from Chicken Marsala with Roasted Garlic Mashed Potatoes)
- 2 sheets frozen puff pastry (one 17.3-oz package)
- 1 oz Parmesan
- 1 tsp fresh thyme leaves
- 2 tbsp all-purpose flour (for dusting)
- 1 large egg
- 1 tbsp water
Instructions
Heat the oven
Heat the oven to 400°F and line the baking sheet with parchment.
Equipment: rimmed baking sheet
Rewarm and thicken the filling
Warm reserved Chicken Marsala and mushrooms (2 cups) in the skillet over medium heat for 6 minutes, stirring, until the sauce thickens and clings and the chicken reaches 165°F.
Stir in fresh thyme leaves (1 tsp), spread the filling on a plate and cool for 15 minutes.
Equipment: skillet
Cut the pastry
Dust the counter with all-purpose flour (2 tbsp), unfold thawed puff pastry (2 sheets) and roll each lightly to smooth the creases.
Cut each sheet into quarters.
Fill and seal
Spoon the cooled filling onto the center of each square and sprinkle with Parmesan (1 oz).
Whisk large egg with water (1 tbsp), brush the pastry edges, fold each square into a triangle and crimp with a fork.
Set the pockets on the baking sheet, brush the tops with the remaining egg wash and cut a small slit in each.
Equipment: pastry brush
Bake
Bake for 22 minutes, until puffed and deep golden.
Cool on the sheet for 5 minutes before serving.
Equipment: rimmed baking sheet
Tomorrow's Meal
Recrisped Marsala Pockets with Lemony Arugula
Leftover pockets get recrisped in a covered skillet and served over arugula dressed with lemon and olive oil for a quick lunch.
Quick overview:
- 1.Set the leftover pockets in a dry skillet over medium-low heat.
- 2.Cover and warm until hot through.
- 3.Uncover and cook until the bottoms recrisp.
- 4.Serve over arugula tossed with lemon juice, olive oil and salt.
Before you cook
Cook notes
- • Assemble the pockets, freeze them on the sheet, then bag; bake from frozen at 400°F for about 30 minutes.
- • Thaw puff pastry in the fridge, not on the counter, so the butter stays cold.
- • Serve with a lemony green salad.
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