How to look sophisticated when making a very simple dish? The answer lies in this recipe! Today we’ll look how to make a braided puff pastry topped with diced chicken and a leek fondue. It’s very simple to prepare and delicious. With me, there’s always the chicken and leeks in the closet. Ok, I must admit that the puff pastry dough comes from a ready-made trade so if you want to make it by yourself, here’s the puff pastry recipe.
I prepared the filling in advance. 30 minutes before dinner, I reheated it off, added white wine and cream, then did the editing. Then a little baking the oven and that’s a recipe idea to finish a good day to accompany a salad.
Ingredients: Braided Chicken and Leek Puff
For 8 people:
- 3 chicken breasts (about 300 g)
- 3 leeks
- 1/2 cup (15 cl) of cream
- 1 roll of puff pastry
- 1 egg yolk and a little milk
- Seeds (poppy, flax, sesame …)
- Salt, pepper, olive oil, butter
- 1 small glass of white wine
Finely chop the leeks, wash with water and drain. Cut chicken breasts into small cubes. Fry in a little olive oil until golden brown. Salt and pepper then book.
Fry the leeks in a little olive oil and a good knob of butter, stirring occasionally. Salt and pepper.
When tender, add the chicken and white wine and cream. Simmer over low heat until liquid has evaporated. Allow to cool.
Preheat the oven at 360°F (180°C.)
Lay the filling made of leeks and chicken.
Cover dough with fringes, alternating right and left sides having them overlapping.
Brush with a mixture of beaten egg yolk and milk.
Sprinkle with seeds and bake for 20 minutes. Serve warm or cold.
Here it is!