Chicken, leeks and mushrooms puff pastry
45
30
4 to 6
No
Ingredients
- 400 gr of puff pastry
- 1 egg yolk whisked with a bit of water
For the sauce :
- 375 ml (1 1/2 cup) of chicken broth
- 8 boneless chicken thigh
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of butter
- 1 chopped onion
- 5 minced mushrooms
- 5 minced oyster mushrooms
- 60 ml (1/4 cup) of flour
- 80 ml (1/3 cup) of 15% cooking cream
- 250 ml (1 cup) of grated cheddar cheese
- 60 ml (1/4 cup) of fresh chopped parsley
- Salt and pepper up to taste
Preparation
Side-by-side mode
- In a casserole, pour broth and add chicken thighs. Bring to a boil then simmer 10 minutes at medium heat.
- Add sliced leeks and continue cooking for 5 minutes. Filter broth. Set chicken thighs and leeks in a large plate. Cool down then dice chicken thighs.
- In a casserole, heat butter and brown onion for 1 to 2 minutes. Add mushrooms and cook 3 minutes. Spread flour and stir. Pour filtered broth and cream. Bring to a boil while stirring.
- Add chicken dice, leeks, cheese and parsley. Season and stir. Remove from heat and cool down.
- Preheat oven to 205ºC (400ºF). Slice puff pastry in two equal parts. Over a floured work surface, set down half the pastry into a square of 25 cm (10 inches) and lay down in a gratin mold of 25 cm (10 inches). Pour the mixture in the mold then brush pastry sides with whisked egg yolk.
- Set down the other half in a square of 23 cm (9 inches) and incise its center at few places. Cover with second pastry and sal sides.
- Brush top of the crust with egg yolk. Oven bake for 30 to 35 minutes, until pastry is well browned.
