Traditional Danish Tarteletter with Chicken and Asparagus Filling

1. 1

   Preheat your oven to 400°F (200°C) and bake the puff pastry shells according to package instructions.

2. 2

   In a skillet, melt butter over medium heat, then add flour and whisk for 2 minutes to create a roux.

3. 3

   Gradually pour in chicken broth while stirring to avoid lumps, then cook until the mixture thickens.

4. 4

   Stir in the heavy cream, salt, and pepper, then add the shredded chicken and chopped asparagus.

5. 5

   Let the filling simmer for about 5 minutes, allowing the flavors to meld.

6. 6

   Remove the pastry shells from the oven and fill each with the creamy chicken and asparagus mixture.

7. 7

   Garnish with fresh parsley before serving for an added touch of flavor and color.

Per serving