Ingredients
- 30 g butter
- 2 small leeks, white part only, thinly sliced
- 3 rashers bacon, chopped
- 3 chicken breast fillets, cut into thin strips
- ½ cup cream
- 2 egg yolks
- salt and pepper
- 2 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten, for glazing
Method
1. Brush a flat oven tray lightly with melted butter or oil. Melt the butter in a frying pan and cook the leeks over medium-low heat for about 10 minutes until very soft and lightly golden, stirring occasionally. Transfer to a plate and set aside.
2. Add the bacon to the pan and cook until lightly browned, remove and set aside. Add the chicken to pan and cook for about 5 minutes, until lightly browned. Remove from pan and drain on paper towels.
3. Wipe out the pan with paper towels. Return the leeks, bacon and chicken to the pan. Add the combined cream and yolks, stir over low heat for 2 minutes and then season with salt and pepper, to taste. Transfer to a bowl to cool.
4. Preheat the oven to 210°C (190°C gas). Cut thin strips from around the edge of one of the pastry sheets and set the strips aside. Place this sheet on the prepared tray. Spread the chicken and leek mixture onto the pastry, leaving a 2 cm border all around. Top with the second sheet of pastry and crimp the edges together to seal. Decorate with the cut strips of pastry- the strips can be twisted to give the effect shown in the picture. Prick the pastry with a fork to allow steam to escape, and brush the pastry with beaten egg. Bake for 30 minutes or until the top is puffed and golden brown.
