Creamy Chicken and Leek Puff Pastry

Creamy Chicken and Leek Puff Pastry 1Back at home things have gone back to their usual rhythm except for the fact that this week I have broken one of my grocery shopping rules: I have bought commercial puff pastry. Usually I order it at my local baker because I know it’s made with butter and no other fat. I have trouble understanding why I Switzerland it’s almost impossible to find pure butter puff pastry in any food store, even in the organic ones. All store bought puff pastries I have seen are made with vegetable oil and the taste is clearly different. This week, when I made this recipe for my boyfriend and me I told him about my frustration about the no-butter puff pastry and he agreed with me. Next time I will use real puff pastry. I found the idea of this recipe in the book I bought over the Christmas holidays. This is a simple recipe idea which can be easily adapted to any taste. Next time I have guests I may try this with salmon instead of chicken.

Creamy Chicken and Leek Puff Pastry 2

Creamy Chicken and Leek Puff Pastry

Recipe for 4

Prep time: 15 min

Cook time: 20-25 min

 

Ingredients:

4 8X10cm rectangles puff pastry

350 g chicken breasts

Olive oil

1 tbsp butter

320 g leeks

1 shallot

1.6 dl chicken stock

Cayenne Pepper

2 tsp lemon zest

2 tbsp lemon juice

Salt and pepper

1.6 dl cream

Optional: egg or milk to brush the puff pastry

 

Recipe:

Heat oven at 220°C.

Slightly roll out the puff pastry triangles, eventually brush them with some egg or milk. Place in the oven for about 10 minutes or until golden brown.

Slice the chicken into about 0.8 cm pieces and in case the breast is large divide into two each slice.

Heat some olive oil in a pan and add the chicken to brown on all sides. Once ready set aside.

Chop the shallot and julienne the leeks. Put the butter in a pan and add the leeks, shallot,, cayenne pepper, salt and pepper and cook to soften for 8-10 minutes. Add the stock, the lemon juice and the lemon zest; leave to reduce by half. Add the cream and cook for a few minutes more. Add the chicken and stir.

Take the puff pastry rectangles and cut them in half horizontally. Place on a plate the bottom half of the rectangle, add the leeks and chicken and place top part of the puff pastry shapes on top. Serve warm.