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Chicken and Leek Pastries
Cook Time: 20 minutes
Prep Time: 25 minutes
Total Time: 45 minutes
Servings: 20 pastries
Description:
These Chicken and Leek Pastries are a delightful combination of tender chicken, savory bacon, aromatic leeks, and creamy Dijon mustard, all wrapped in flaky phyllo dough. Perfect for gatherings or as a tasty snack, these pastries are sure to impress your family and friends!
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 slices of bacon, chopped
- 2 leeks, thinly sliced
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 1/3 cup heavy cream
- 1 tablespoon Dijon mustard
- 2/3 cup grated Parmesan cheese
- Salt and white pepper to taste
- 1/2 package phyllo dough (about 10 sheets)
- 1/3 cup butter, melted
Instructions:
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Preheat and Prepare: Preheat your oven to 400°F (200°C). In a large skillet, heat oil over medium heat.
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Cook Chicken: Cook the chicken breasts in the skillet until just done, approximately 15 minutes. Once cooked, remove the chicken from the skillet and drain on paper towels. Allow the chicken to cool slightly, then chop it into small pieces.
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Prepare Filling: In the same skillet, add chopped bacon, sliced leeks, and minced garlic. Cook for about 4 minutes, or until the leeks are soft and the bacon is crisp.
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Combine Ingredients: Add the chopped chicken back into the skillet along with the dry white wine, heavy cream, and Dijon mustard. Stir constantly and cook for an additional 4 to 5 minutes, or until the mixture has thickened slightly.
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Add Cheese: Remove the skillet from heat and stir in 1/3 cup of grated Parmesan cheese. Season the filling with salt and white pepper to taste. Allow the mixture to cool slightly.
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Prepare Phyllo Dough: Lay out one sheet of phyllo dough on a clean surface. Brush the sheet lightly with melted butter. Place another sheet of phyllo on top and repeat the process until you have 4 layers of phyllo dough.
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Cut and Fill: Cut the layered phyllo dough into 4 strips. Spoon approximately 1 1/2 tablespoons of the chicken and leek filling onto each strip. Fold the phyllo dough over the filling, creating a triangular shape, similar to folding a flag.
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Assemble Pastries: Place the filled pastries onto a baking sheet lined with parchment paper. Repeat the process with the remaining phyllo dough and filling. If needed, use additional phyllo dough to make more pastries.
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Bake: Brush the tops of the pastries with the remaining melted butter and sprinkle with the remaining grated Parmesan cheese. Bake in the preheated oven for 20 minutes, or until the pastries are golden brown and crispy.
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Serve: Once baked, remove the pastries from the oven and allow them to cool slightly before serving. These Chicken and Leek Pastries are best enjoyed warm as a delicious appetizer or snack.
Nutritional Information (Per Serving):
- Calories: 107.9
- Fat: 6.8g
- Saturated Fat: 3.6g
- Cholesterol: 23.3mg
- Sodium: 189.8mg
- Carbohydrates: 6.7g
- Fiber: 0.4g
- Sugar: 0.4g
- Protein: 4.3g
These Chicken and Leek Pastries are a crowd-pleaser, with their flavorful filling wrapped in crispy, golden phyllo dough. Whether you serve them at a party or enjoy them as a quick snack, they’re sure to be a hit! 🥐🍗
