La farce est incroyable et la méthode de cuisson encore plus 🏻‍

Ingredients

• 6 stalks Green Onions (Separate green tops from white bottoms; white parts used in cooking, green tops added at the end)
• 0.5 pepper Yellow Bell Pepper (Diced very small)
• 3 large mushrooms Mushrooms (Thinly sliced)
• 500 g Chicken Breast (Cut into small dice; can be substituted with ground meat if preferred)
• 2 tablespoons Olive Oil (For sautéing and brushing the pan)
• 3 cloves Garlic (Finely chopped)
• to taste Salt
• to taste Black Pepper
• 1 teaspoon Curry Powder (Strong flavor; no other spices needed)
• 100 ml Heavy Cream (Adds richness at the end of the filling)
• 4 slices Cheddar Cheese (Can use any meltable cheese; shredded works too)
• 2 sheets Puff Pastry Sheets (Thawed if frozen; one for base, one for top)
• 1 tablespoon Neutral Oil (For brushing the pastry surface; can use melted butter instead)

Instructions

1. Prepare Vegetables and Chicken

   Trim the green onions, separating the green tops from the white bottoms. Dice half a yellow bell pepper very finely. Slice three large mushrooms into thin lamellae. Cut 500 g chicken breast into small dice (or use ground meat if preferred).

   Time: PT5M

2. Sauté Bell Pepper

   Heat 1 Tbsp olive oil in the non‑stick skillet over medium heat. Add the diced yellow bell pepper and sauté for about 2 minutes until it starts to soften.

   Time: PT2M

   Temperature: Medium heat

3. Add Garlic

   Add the 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

4. Add Mushrooms and White Onion Parts

   Stir in the sliced mushrooms and the white parts of the green onions. Cook for 3–4 minutes until the mushrooms release their moisture and begin to brown.

   Time: PT4M

   Temperature: Medium heat

5. Cook Chicken and Season

   Add the diced chicken (or ground meat) to the skillet. Season with salt, pepper, and 1 tsp curry powder. Cook, stirring, for about 10 minutes until the meat is fully cooked and no longer pink.

   Time: PT10M

   Temperature: Medium heat

6. Finish Filling with Cream and Green Tops

   Pour in 100 ml heavy cream and add the reserved green tops of the onions. Stir well and cook for another 2–3 minutes until the cream thickens slightly.

   Time: PT3M

   Temperature: Medium heat

7. Cool the Filling

   Transfer the filling to a plate and let it cool to warm‑room temperature (about 5 minutes). This prevents the pastry from becoming soggy.

   Time: PT5M

8. Prepare the Skillet and First Pastry Sheet

   Brush a thin layer of olive oil onto the bottom of the skillet using a pastry brush. Place one puff pastry sheet in the skillet, letting it sit for a minute to adhere. Prick the pastry all over with a fork to allow steam to escape.

   Time: PT3M

9. Layer Cheese and Filling

   Lay a few slices of cheddar (or your cheese of choice) on the pastry base. Spread the cooled filling evenly. Top with more cheese slices.

   Time: PT2M

10. Cover with Second Pastry Sheet and Seal

    Place the second puff pastry sheet on top. Press the edges together, folding any over‑hang and sealing with your fingers to avoid holes. Use a fork to crimp the perimeter. Brush the top with neutral oil or melted butter.

    Time: PT4M

11. First Side Cooking

    Cover the skillet with a lid and cook over very low heat for 10–15 minutes. The bottom pastry will turn golden and crisp.

    Time: PT15M

    Temperature: Low heat

12. Flip and Cook Second Side

    Using a large spatula, carefully flip the pastry onto its other side. Cook covered for another 10–15 minutes until the second side is golden.

    Time: PT15M

    Temperature: Low heat

13. Final Flip and Finish

    Flip once more and cook for 2–3 minutes to ensure the top is fully set and the cheese melts completely.

    Time: PT3M

    Temperature: Low heat

14. Rest and Serve

    Remove the skillet from heat. Let the pastry rest for 2 minutes before slicing. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

28 g

Carbohydrates

32 g

Fat

24 g

Fiber

2 g

Ingredient Substitutions

• Instead of Green Onions: Scallions
• Instead of Yellow Bell Pepper: Red bell pepper, Orange bell pepper
• Instead of Mushrooms: Cremini mushrooms, Button mushrooms
• Instead of Chicken Breast: Ground chicken, Ground turkey, Ground beef
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Garlic: Garlic paste
• Instead of Curry Powder: Curry paste
• Instead of Heavy Cream: Half‑and‑half, Full‑fat milk
• Instead of Cheddar Cheese: Gruyère, Swiss cheese, Mozzarella
• Instead of Puff Pastry Sheets: Phyllo dough (will need more butter)
• Instead of Neutral Oil: Melted butter

Equipment Needed

• Non‑stick Skillet
• Chef's Knife
• Cutting Board
• Wooden Spoon or Spatula
• Pastry Brush (optional)
• Fork
• Measuring Spoons
• Measuring Cup
• Plate for Cooling (optional)

Critical Steps — Do Not Skip

• Cool the filling before adding it to the pastry to avoid soggy dough.
• Seal the two pastry sheets tightly with no gaps.
• Cook on very low heat to prevent the puff pastry from burning before the interior is cooked.

Chef Tips from the Video

• Brush the pastry with melted butter instead of oil for a richer golden color.
• Add a pinch of smoked paprika to the filling for extra depth.
• Use a kitchen torch to quickly brown the top after the final flip, if desired.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before reheating.

Room temperature: Not recommended; pastry will become soggy.

Make-Ahead Tips

• Prepare the filling a day ahead and keep it refrigerated; bring to room temperature before assembling.
• Assemble the pastry layers and keep the uncooked assembled pastry covered in the fridge for up to 12 hours.

Frequently Asked Questions