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Appetizers

Tarteletter med Høns i Asparges (Chicken & Asparagus Vol-au-Vents)

The Quirky Foodster Team

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15 min
Prep
15 min
Cook

Ingredients

  • 8 small puff pastry vol-au-vent shells (tartelet skaller)
  • 300 g cooked chicken breast, diced
  • 200 g white asparagus, canned or cooked, chopped
  • 300 ml (1 1/4 cups) white sauce (bechamel)
  • 1 tbsp (15 ml) lemon juice
  • Salt and white pepper, to taste
  • Fresh parsley, chopped, to garnish

Method

  1. Warm the pastry shells in the oven at 160°C (325°F) for 5-8 minutes until crisp and heated through.
  2. Prepare the bechamel sauce, then fold in the diced chicken and chopped asparagus.
  3. Simmer gently for 3-4 minutes until warmed through and slightly thickened.
  4. Season with lemon juice, salt and white pepper.
  5. Spoon the filling into the warm pastry shells and garnish with chopped parsley to serve.

Introduction: These delicate puff pastry shells filled with creamy chicken and white asparagus are a fixture of Danish confirmation parties, birthdays and festive lunches.

Cultural Background: These delicate puff pastry shells filled with creamy chicken and white asparagus are a fixture of Danish confirmation parties, birthdays and festive lunches. Introduced through French culinary influence in the 19th century, they were fully adopted into Danish home cooking as an elegant, make-ahead starter.

Tips: Warm the shells just before filling so they stay crisp rather than soggy. Reserve a little asparagus liquid to thin the sauce if it becomes too thick.

Variations: Add sautéed mushrooms to the filling for extra depth. A pinch of curry powder gives the sauce a subtly warm, retro Danish flavour. Omit the chicken and double the asparagus with sautéed mushrooms for an authentic-tasting vegetarian filling.

Storage: Filling keeps refrigerated for up to 2 days; store pastry shells separately at room temperature in an airtight container.

Reheating: Reheat the filling gently on the stovetop and warm the shells briefly in the oven before assembling.

Nutrition: Approx. 240 kcal per shell, 12g protein, 14g fat, 16g carbohydrates.

FAQs

Q: Can I use fresh asparagus instead of canned?
A: Yes, simply steam or boil fresh asparagus until tender before chopping and folding into the sauce.

Q: What if I can't find vol-au-vent shells?
A: Small puff pastry cases from the bakery or supermarket freezer section work perfectly as a substitute.

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