Puff pastry pockets with chicken and leek

Name: Puff pastry pockets with chicken and leek
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 200 g Chicken filet; 500 ml Chicken bouillon; 3 packs (250 g each ; 5 slices (13 x 13 cm each) frozen puff pastry; 2 Leek sticks (leek); 2 tablespoons (20 g) Butter or margarine; 1 TABLESPOON coarse mustard; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Yolks (size M); baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

200 g Chicken filet
500 ml Chicken bouillon
3 packs (250 g each ; 5 slices (13 x 13 cm each) frozen puff pastry
2 Leek sticks (leek)
2 tablespoons (20 g) Butter or margarine
1 TABLESPOON coarse mustard
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Yolks (size M)
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat and cook in boiling broth for about 20 minutes. In the meantime, place 12 puff pastry slices next to each other and defrost for about 20 minutes. Refreeze the rest of the puff pastry. Clean, wash and cut the leek into rings. Melt the fat in a pot.
2
Steam the leek for 4-5 minutes. Let it cool down on a flat plate. Drain the chicken filet, let it cool down briefly and pluck into pieces. Mix mustard, leek, meat and crème fraîche. Season with salt and pepper
3
Cut out 12 circles from the puff pastry with a cutter (13 cm Ø). Place 6 circles on a baking tray lined with baking paper. Whisk the egg yolks and brush the circles with them. Place 3 tablespoons of the filling in the middle of each of the 6 pastry circles and cover with another pastry circle. Press the edges well with a fork.
4
Brush the puff pastry pockets with the remaining egg yolk. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes. If necessary, cover with aluminium foil after approx. 30 minutes. Arrange puff pastry pockets on plates