Chicken and Leek Pastries
Flaky, golden, and irresistibly savory, these Chicken and Leek Pastries are the ultimate crowd-pleasing treat! Featuring tender shredded chicken and sautéed leeks enveloped in a creamy Dijon mustard and thyme-infused sauce, this recipe combines hearty comfort with gourmet flair. Each puff pastry pocket is baked to perfection, delivering a buttery, crisp shell that contrasts beautifully with the rich, flavorful filling. Ideal as an appetizer, snack, or light meal, these pastries are both easy to prepare and sure to impress. Ready in under an hour, they’re perfect for a cozy family dinner or as a standout addition to your party platter.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 medium-sized Leeks
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 cup Chicken stock
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 2 sheets Puff pastry sheets
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown and fully cooked. Once done, remove from the skillet, allow to cool slightly, and then shred into bite-sized pieces.
While the chicken cools, prepare the leeks by slicing them thinly and washing thoroughly to remove any grit. In the same skillet, melt the butter over medium heat and sauté the leeks until soft and aromatic, about 5-6 minutes.
Sprinkle the flour over the leeks and stir to coat evenly. Cook for 1-2 minutes, then gradually pour in the milk and chicken stock, stirring constantly to create a smooth, creamy sauce.
Add the Dijon mustard, salt, black pepper, and thyme to the sauce. Stir well, then mix in the shredded chicken. Remove the mixture from heat and allow to cool completely.
On a lightly floured surface, roll out the puff pastry sheets slightly and cut each sheet into four equal squares (for a total of eight squares).
Place a heaping spoonful of the chicken and leek mixture onto the center of each square. Fold the pastry over to form a triangle and press the edges firmly with a fork to seal.
In a small bowl, beat the egg with the tablespoon of water to create an egg wash. Brush the tops of the pastries with the egg wash to achieve a golden finish while baking.
Transfer the pastries to the prepared baking sheet and bake for 20-25 minutes, or until the pastries are puffed and golden brown.
Allow the chicken and leek pastries to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 28.1 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 687 mg | 53% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2073 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
