Description
Leek is used surprisingly rarely, and he has a warm, spicy flavor that goes well with chicken. Tarragon gives the pies a special exotic note. Anyway, before the pie in the pot is difficult to resist.
Ingredients
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Flour
0.5 cup
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Pepper Cayenne
0.5 tsp
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Pepper white
0.5 tsp
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Salt
1 tsp
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Chicken thigh
500 g
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Olive oil
4 Tbsp
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Butter
25 g
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Leeks
2 piece
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Garlic
3 tooth
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Wine white semi-dry
0.333 cup
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Broth
1 cup
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Cream
0.5 cup
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Green peas
250 g
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Tarragon
1 Tbsp
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Parsley
2 Tbsp
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Puff pastry
400 g
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Chicken egg
1 piece
Cooking
Ingredients
1. In a bowl, mix the flour, Cayenne pepper, white pepper and salt. Chicken cut into pieces and roll in flour. Melt the butter in a frying pan, add 2 tablespoons olive and stir-fry the chicken 7 minutes. Place on a plate.
2. Leek cut into thin rings and saute in olive oil 5 minutes until soft, add finely chopped garlic and cook another minute. Pour in the wine, stir and heat couple of minutes, then add the stock and cream and simmer over low heat for 5 minutes.
3. Add the peas, tarragon and add fried chicken, stir the stew a few more minutes, remove from heat and add parsley.
4. Preheat the oven to 180*C. Grease the form for pies oil and lay them in the bottom and sides of puff pastry.
5. Distribute the filling among the pies and brush the exposed pastry edges with beaten egg.
6. Cover with circles of puff pastry and secure the edges with a fork. Also the top coat with the egg.
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