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Ingredients
Chicken and Leek Casserole
- Ingredients
- 200 grams Puff pastry dough (frozen)
- 2 Tbsps cooked Bacon
- Pastry flour (for the work surface)
- 700 grams Leeks
- 350 grams Chicken breasts
- 1 carrot
- 1 garlic clove
- 2 Tbsps vegetable oil
- 75 milliliters dry white wine
- 500 milliliters Chicken broth
- salt
- peppers
- egg yolks (for brushing)
Defrost the puff pastry sheets side by side. Cover half the sheets with bacon bits, lay the other half of the sheets on top, then stack and roll out the dough on a lightly floured surface to 1 cm (approximately 1/3 inch) thick. Cut out 4-5 cm (approximately 1.5-2 inch) circles with a cookie cutter or knife.
Rinse the leeks and cut into rings 2 cm (approximately 1/2 inch) wide. Cut the chicken into pieces and then chop coarsely with a knife. Peel the carrot and cut into very thin slices. Peel and finely chop the garlic, then fry in an ovenproof skillet with hot oil. Add the chicken and leeks and cook briefly, then add the wine and allow to reduce. Add the broth and season with salt and pepper. Divide the pastry circles over the top, brush with egg yolk and bake for about 10-15 minutes under the broiler on high heat. Remove and allow to cool slightly before serving.