andrejthechef
DenmarkStewLunch

Tarteletter med Høns i Asparges

Crisp puff pastry shells filled with a creamy chicken and white asparagus ragout, a staple of Danish celebrations and family meals.

prep
20 min
cook
30 min
total
50 min
serves
4
level
medium
Tarteletter med Høns i Asparges, a dish from Celebrations and family meals

Tarteletter are a fixture of Danish celebration tables: crisp puff pastry shells filled with a creamy ragout built around chicken and white asparagus.

The filling is a simple velouté sauce, but using some of the tinned asparagus liquid alongside stock is what gives it the right delicate flavour rather than tasting like plain chicken gravy.

Part of our 20 best Danish recipes list.

method

  1. Warm the pastry shells in the oven according to the packet, or 8-10 minutes at 180°C (350°F), until crisp.

  2. Melt the butter in a saucepan, whisk in the flour, and cook 1 minute without colouring.

  3. Gradually whisk in the chicken stock and about 100ml of the reserved asparagus liquid until smooth.

  4. Simmer 8-10 minutes, whisking often, until the sauce thickens enough to coat a spoon.

  5. Stir in the cream, then fold in the shredded chicken and sliced asparagus and warm through gently for 3-4 minutes.

  6. Season with lemon juice, salt and white pepper.

  7. Spoon the filling into the warm pastry shells and scatter with parsley just before serving.

chef's tips

  • Use some of the tinned asparagus liquid in the sauce, not just stock - it carries the right delicate, slightly mineral asparagus flavour that fresh asparagus liquid doesn't replace.
  • Fill the shells right before serving; filled ahead of time, the pastry turns soft within minutes.