Chicken and Leek Pastries |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A great little appetizer for 4 or a main for 2 with a tossed salad and a steamed veggie. Ingredients:
2 teaspoons vegetable oil |
2 boneless skinless chicken breasts |
2 slices bacon, chopped |
2 medium leeks, sliced thin (, white part only) |
1 clove garlic, crushed |
1/3 cup dry white wine |
1/3 cup heavy cream |
2 teaspoons dijon mustard |
1/3 cup parmesan cheese |
3 teaspoons parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
10 sheets phyllo dough |
1/3 cup butter, melted |
Directions:
1. In a large skillet heat the oil over medium heat.
2. Cook the chicken until just done, around 15 minutes.
3. Remove and drain on paper towels.
4. Cool to handle and chop.
5. Add bacon, leeks and garlic to skillet and cook 4 minutes-you want the leeks soft, the bacon crisp.
6. Add chopped chicken, wine, cream and mustard.
7. Cook, stirring constantly for 4 to 5 minutes-you want it thickened a bit.
8. Remove from heat and add 1/3 cup of the cheese.
9. Season with salt and pepper and cool slightly.
10. Lay out 1 sheet of phyllo, butter your hands and Print the sheet-lay onother sheet on top and repeat.
11. Cut into 4 strips.
12. Place around 1 1/2 T.
13. filling on each strip and fold like you would a flag.
14. Place on baking sheet and repeat.
15. Use more phyllo if needed.
16. Brush tops with remaining butter and sprinkle with remaining cheese.
17. Bake 20 minutes at 400*.
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