• Prep Time 20 minutes
  • Cook Time 45 minutes
  • Serving For 3 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Puff Pastry Tart Casing
  • 6pcs Puff Pastry, medium size
  • 30g Egg Wash
  • Sautéed Shiitake Mushroom
  • 20g Cooking Oil
  • 120g Shitake Mushroom
  • 2g Salt, to taste
  • 1g Course Black Pepper, to taste
  • Roasted Pumpkin & Capsicum
  • 200g Pumpkin, large cubed
  • 120g Red Capsicum, large diced
  • 2g Salt, to taste
  • 1g Course Black Pepper, to taste
  • 20g Cooking Oil
  • Creamy Minced Chicken
  • 20g Cooking Oil
  • 120g Minced Chicken
  • 15g Garlic, chopped
  • 2g Salt, to taste
  • 1g Course Black Pepper, to taste
  • 50g Anchor Extra Yield Cooking Cream
  • Other
  • 120g Anchor Extra Stretch Mozzarella +
  • 20g Perfect Italiano Grated Parmesan


    Puff Pastry Tart Casing
  1. On a non stick baking pan, line the puff pastry and poke the center part with fork, but leave around 1 cm for the crust part
  2. Brush with egg wash & bake the puff pastry in preheated oven with the temperature of 200°C for 25 minutes, then set aside
  3. Sautéed Shiitake Mushroom
  4. Heat cooking oil in a pan, sauté the mushroom and season well
  5. Roasted Pumpkin & Capsicum
  6. Mix pumpkin & capsicum together with all other ingredients
  7. Bake in preheated oven for 10 minutes for the capsicum & a total of 20 minutes for the pumpkin
  8. Creamy Minced Chicken
  9. Heat oil in a pan then sauté the minced chicken & garlic together
  10. Season well with remaining ingredients, and lastly pour in cooking cream & give it a quick stir until everything combines and thickens
  11. To Assemble
  12. Place in different fillings inside the pre-baked puff pastry
  13. Top with mozzarella & parmesan and baked in preheated oven of 180°C for around 8 minutes or until melted blisters. Serve!

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