Ingredients
-
2
-
2
-
2
-
2
-
1
-
1/3
-
1/3
-
2
-
1/3
-
3
-
1/2
-
1/2
-
10
-
1/3
-
Directions
Chicken and Leek Pastries, A great little appetizer for 4 or a main for 2 with a tossed salad and a steamed veggie , This filling is delicious! However, I found working with the phyllo dough to be extremely frustrating and we weren’t crazy about the finish, so I made them a second time with puff pastry like a turnover, which was far easier to work with and better liked as a finished product by my family I was thrilled to find this recipe, as it reminded me of a pastry I had at a French bakery in London! Thanks for a yummy recipe!, A great little appetizer for 4 or a main for 2 with a tossed salad and a steamed veggie
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Steps
|
1
Done
|
In a Large Skillet Heat the Oil Over Medium Heat. |
|
2
Done
|
Cook the Chicken Until Just Done, Around 15 Minutes. |
|
3
Done
|
Remove and Drain on Paper Towels. |
|
4
Done
|
Cool to Handle and Chop. |
|
5
Done
|
Add Bacon, Leeks and Garlic to Skillet and Cook 4 Minutes-You Want the Leeks Soft, the Bacon Crisp. |
|
6
Done
|
Add Chopped Chicken, Wine, Cream and Mustard. |
|
7
Done
|
Cook, Stirring Constantly For 4 to 5 Minutes-You Want It Thickened a Bit. |
|
8
Done
|
Remove from Heat and Add 1/3 Cup of the Cheese. |
|
9
Done
|
Season With Salt and Pepper and Cool Slightly. |
|
10
Done
|
Lay Out 1 Sheet of Phyllo, Butter Your Hands and Print the Sheet-Lay Onother Sheet on Top and Repeat. |
|
11
Done
|
Cut Into 4 Strips. |
|
12
Done
|
Place Around 1 1/2 T. |
|
13
Done
|
Filling on Each Strip and Fold Like You Would a Flag. |
|
14
Done
|
Place on Baking Sheet and Repeat. |
|
15
Done
|
Use More Phyllo If Needed. |
