Source: Chef Tony Baker, Monrio Bistro, Monterey CA
½ sheet puff pastry
4 ounces small diced gruyere cheese
1 pound blanched and chopped cello pack Spinach squeeze, very dry
4 Large Cooked Ocean Mist Artichoke Hearts, thinly diced
(See Video: How to Cook Artichokes for a variety of cooking methods)
4 ounces blanched and diced slab of bacon
2 ounces of flour
2 ounces of butter
1 pint whole milk
1 pinch grated whole nutmeg
8 ounces cooked and diced boneless, skinless chicken breasts
1 teaspoon kosher salt
1 teaspoon fresh ground black peppercorn
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On the puff pastry, use a 40 mm round cutter and cut out 24 circles. Using a 30 mm cutter, cut out the middle of 12 of the circles. Use a small pastry brush and lightly coat the tops with egg yolk.
Place the circles on top of the solid circles and bake on parchment paper for approximately 12 minutes at 350 degrees or until golden brown and crispy. When cooked, remove the centers, leaving some pastry on the bottom; set aside.
Make a classic bechamel. Melt the butter in a thick bottomed pot; add the flour. Stir vigorously until the two come together and the mixture is shinny. Gradually add the milk, stirring all of the time. You are looking for a smooth shiny sauce.
Place a circle of parchment paper directly on the sauce to prevent from skinning. Cook the sauce on very low heat for 30 minutess. This will cook the flour and prevent the sauce from being grainy. Pass through a sieve to remove any possible lumps; set aside.
Take the diced, cooked bacon, spinach, chicken, cheese and Artichokes, and combine in a bowl. Mix with just enough of the bechamel to bind ingredients together, not making the mixture too wet.
Season with salt, pepper and nutmeg. A pinch of cayenne pepper may also be added for an extra kick.
Fill the pastry shells with the mixture. Bake in a 350 degree oven until mixture is brown and hot through (approximately 8 minutes).
Serve and enjoy. Garnish with some lettuce sprouts for extra flair!