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Melt butter with oil in a skillet and add bacon and onion. Cook until onion is tender and add mushrooms. Continue cooking for 3 minutes stirring. Add flour and combine. Gradually stir in milk and cook 3 minutes or until mixture thickens. Remove from the heat and stir in heavy cream, chicken and parsley. Combine and cool.
Place 1 round of puff pastry on a greased baking sheet. Pile the chicken mixture into the center and leave a 1 inch (2 cm). Combine the egg yolk with the water and brush the pastry border.
Place second round of puff pastry on a horizontal surface. Draw curved lines from the center or the pastry to the edges with a pointed knife. Place this round over the other with the chicken filling. Press edges together to seal. With the back of the knife press edges at 1/2 inch (1 cm) intervals. Cover and refrigerate for 30 minutes.
Remove from the refrigerator and brush top of tart with the mixture of egg yok and water. Make a small whole in the center for steam to escape.
Bake in preheated oven to 190ºF (375ºC) for 30 minutes or until pithivier is golden.
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