1 Peel and finely chop the garlic. Halve the leek lengthwise, trim and cut into thin half-rings.
2 Heat the butter and sweat the leek and garlic until the liquid has evaporated. Set aside. Skin and bone the chicken, chop the meat and add to the leek and garlic. Mix well.
3 Whisk together the sour cream, cheese and eggs, season with salt and pepper and mix with the chicken and leek mixture. Butter 4-6 small basins and divide the mixture between them. Cut the puff pastry into small squares and arrange attractively on top of the filling. Bake in a preheated oven (180°C) for 25-30 minutes, until golden brown. Serve hot.