Name: Chicken and leek free-form pastries
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 (sheet) puff pastry; 2 tablespoon olive oil; 8 chicken tenderloins (600g); 20 gram (¾ ounce) butter; 1 teaspoon bottled crushed garlic; 1 small leek (200g), sliced thinly; 4 shortcut bacon slices (140g), chopped finely; 1 tablespoon dijon mustard; 1/4 cup (60ml) dry white wine; 3/4 cup (180ml) thickened (heavy) cream

Ingredients

1 (sheet) puff pastry

2 tablespoon olive oil

8 chicken tenderloins (600g)

20 gram (¾ ounce) butter

1 teaspoon bottled crushed garlic

1 small leek (200g), sliced thinly

4 shortcut bacon slices (140g), chopped finely

1 tablespoon dijon mustard

1/4 cup (60ml) dry white wine

3/4 cup (180ml) thickened (heavy) cream

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Cut pastry into four squares; place on an oiled oven tray. Bake 15 minutes or until browned lightly and crisp.

3.Meanwhile, heat oil in a large frying pan over high heat. Coarsely chop chicken; cook chicken, in batches, until browned.

4.Add butter, garlic, leek and bacon to pan; cook, stirring, until leek softens. Stir in mustard and wine; bring to the boil. Reduce heat; simmer, uncovered, 2 minutes or until reduced by half. Stir in cream; simmer, uncovered, until sauce thickens slightly. Season to taste.

5.To serve, top chicken mixture with pastry squares.

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Ingredients

Method

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