This Old classic Danish dish has been a traditional everyday meal for generations. A crispy warm pastry shell filled with chicken and asparagus. A similar recipe is mentioned first time in Frøken Jensen’s cookbook from 1901. This is the way I normally make the dish and it is perfect as a first course.
500 g chicken breast
1 tin asparagus and juice (340g)
200 ml cream
60 g butter
60 g plain flour
½ tsp sea salt
¼ white ground pepper
Pastry shells
Method
Place chicken beast in a pot and cover with water and 1 tsp. salt. Bring to the boil and simmer for approx 20 minutes. Allow the chicken breast to cool in the water. Melt butter in a saucepan and mix with flour. Add the asparagus liquid, 400 ml chicken water and cream. Bring gently to the boil, season with salt and white pepper. Cut the chicken and asparagus in small pieces and add to the sauce while stirring. Warm the tarts in the oven and place on a serving dish. Place filling in the shells and garnish with parsley.
Note: Pastry shells or tarts can be bought in supermarkets or use vol-au-vets.
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