Puff pastry cases with chicken and asparagus (Tarteletter med høns i asparges)

1. Roll out the puff pastry, cut out 8 circles of about 10 cm and press them into the holes of a muffin tin; prick with a fork.

2. Bake at 200 °C for 15-18 minutes until golden and crisp; if they puff up, press them down with a spoon.

3. Poach the chicken breast in the chicken stock over low heat for 12-15 minutes, then lift out and cut into small cubes; keep the stock.

4. Snap off the woody ends of the asparagus, cut the spears into 2 cm pieces, cook them in the hot stock for 2-3 minutes and lift out.

5. Melt the butter, stir in the flour for 1 minute, then whisk in the stock and the milk and simmer for 5 minutes until thick and creamy; stir in the chicken and asparagus and season with salt and white pepper.

6. Spoon the hot filling into the pastry cases just before serving and serve at once.

Tip: Tarteletter med høns i asparges is the classic starter of Danish family celebrations, Christmas lunches and confirmations, and for many it brings back memories of grandma's cooking. In Denmark tinned asparagus is often used, but fresh green asparagus makes it fresher and prettier. Always fill the cases at the very last moment, or the pastry will go soggy.