I love German Food


Recipe by
Comments Off on Königinpastete
55 min.
Prep: 20 min. | Cook: 35 min. | Servings: 8 servings


  • 8 vol-au-vent pastry shells
  • 3 chicken filets, diced
  • 2.47 oz (70 g) morel mushrooms, chopped (or any mushroom of your choice)
  • 1 small onion, chopped
  • 1.05 oz (30 g) butter
  • 0.5 floz (15 ml) white wine
  • Handful of chopped parsley
  • 2.11 oz (60 g) butter
  • 1.41 oz (40 g) flour
  • 16.2 floz (480 ml) milk
  • a pinch of thyme
  • 1/2 cube chicken stock, crumbled
  • half a glass of wine (optional)
  • Coarse salt and pepper for seasoning


  1. In a pan, fry the onion in the butter until soft and golden, add the diced chicken and fry for 6 minutes.
  2. Add the mushrooms and fry 4-5 minutes – add the white wine and let the sauce reduce for 3 minutes.
  3. Set aside.
  4. Pre-heat oven 150° celsius.
  5. Prepare the bechamel sauce – melt the butter in a casserole, and gradually add the flour and the milk with a whisk on medium heat. Crumble in the cube of chicken stock.
  6. It should become thicker and thicker. By now you can add the half glass of wine – (this is optional).
  7. Lower the heat and stir firmly and quickly until desired thickness. Set aside.
  8. Take out the pastry shells and heat for 8-10 minutes. Now you can mix the chicken with the bechamel sauce.
  9. Reheat slightly for 2 minutes on a low-heat.
  10. Fill generously each shell and place top ‘hat’ shell on top. Sprinkle with chopped parsley.
  11. Serve either as a starter or as a main course with a salad on the side.