A delightful recipe featuring chicken and mushrooms in a creamy sauce, served in crispy pastry cups.
Preheat your oven to 180°C (350°F).
Ensure the oven is fully preheated before baking for even cooking.
Cut the puff pastry sheets into squares and fit them into muffin tins to form cups.
Chill the pastry slightly before cutting to make it easier to handle.
Bake the pastry cups in the preheated oven for 10-12 minutes until golden and crisp.
Keep an eye on the pastry to prevent over-browning.
In a saucepan, melt the butter and sauté the diced onion until translucent.
Cook the onion over medium heat to avoid burning.
Add the chicken pieces to the pan and cook until browned on all sides.
Cut the chicken into even pieces for uniform cooking.
Pour in the white wine and let it simmer for 2 minutes.
Scrape the bottom of the pan to incorporate flavorful bits.
Add the mushrooms, green bell pepper, and parsley to the pan and cook until softened.
Stir occasionally to ensure even cooking.
Mix the cornstarch with a tablespoon of water and add to the pan along with the cream. Stir until the sauce thickens.
Adjust the thickness by adding more water or cream if needed.
Season the filling with salt, pepper, soy sauce, and Worcestershire sauce to taste.
Taste and adjust the seasoning gradually.
Fill the baked pastry cups with the chicken and mushroom mixture and serve warm.
Serve immediately to enjoy the crispiness of the pastry.
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