Stuffed Pistolettes

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Servings: 12 servings Difficulty: Advanced
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Creamy chicken and shrimp stuffed into golden garlic buns with a rich cheese sauce
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Stuffed Pistolettes

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 450

Description

These Stuffed Pistolettes are a decadent, comforting main course that feels like a hug on a plate. Crisp, golden buns are hollowed out and brushed with fragrant garlic butter before being filled with a luxurious mixture of sautéed chicken, shrimp, and vegetables. The filling is bound together with a velvety Swiss and Parmesan cheese sauce, enriched with a hint of Worcestershire and sherry for depth. Perfect for a special family dinner or a potluck centerpiece, this dish combines the ease of comfort food with the elegance of Italian-inspired flavors. The contrast between the crunchy bun exterior and the creamy, savory interior makes every bite satisfying and memorable.

Directions

  1. Preheat oven to 350°F (175°C).
  2. Hollow out the buns by cutting off the top and scooping out the soft interior bread, leaving a sturdy shell.
  3. Beat the egg with water and brush the mixture over the inside and outside of each bun.
  4. Bake the buns in the preheated oven until they are golden brown and crisp, about 10-15 minutes.
  5. Remove buns from oven and let them cool on a wire rack.
  6. Melt 3 tablespoons of butter in a small saucepan over low heat.
  7. Add 4 garlic cloves passed through a garlic press to the melted butter and simmer for 5 minutes.
  8. Brush the cooled buns with the garlic butter mixture and sprinkle with some of the grated Parmesan cheese. Set aside.
  9. Dice the chicken breasts into bite-size pieces.
  10. In a large skillet, melt 1/3 cup of butter over medium-high heat.
  11. Sauté the chicken pieces and shrimp until cooked through and shrimp are pink.
  12. Remove the chicken and shrimp from the skillet and drain well. Set aside.
  13. In the same skillet, add the remaining butter and sauté green onions, celery, parsley, and 3 chopped garlic cloves until softened.
  14. Season the vegetables with salt and pepper to taste.
  15. Remove vegetables from skillet and drain well.
  16. Combine the drained chicken, shrimp, and vegetables back into the skillet.
  17. Add the drained mushrooms and cooking sherry to the skillet.
  18. Stir thoroughly and set the filling mixture aside.
  19. In a separate saucepan, melt 3 tablespoons of butter over low heat.
  20. Gradually whisk in flour, salt, and pepper, stirring until smooth to form a roux.
  21. Slowly add milk, stirring constantly until the sauce thickens and becomes creamy.
  22. Remove the sauce from heat.
  23. Stir in the grated Swiss cheese, Parmesan cheese, and Worcestershire sauce until the cheeses are fully melted and the sauce is smooth.
  24. Pour the cheese sauce over the chicken and shrimp mixture and stir until well combined.
  25. Spoon the creamy filling into the hollowed-out bread loaves.
  26. Place the filled buns under a preheated broiler for 5 minutes, or until the tops are bubbly and lightly browned.
  27. Serve immediately, garnished with additional chopped parsley if desired.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 12g60%
Cholesterol 150mg50%
Sodium 400mg17%
Total Carbohydrate 25g9%
Dietary Fiber 2g8%
Sugars 3g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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