Chicken fillet baked under dough
4 servings
60 minutes
Chicken fillet baked under pastry is a refined dish of European cuisine that combines the tenderness of chicken meat with the lightness of puff pastry. This recipe recalls traditional pies that have long been served to guests in European homes. The creamy sauce with leeks and garlic enriches the flavor, creating a soft and rich texture. The baked crust adds an appetizing crunch to the dish, while the chicken inside remains juicy and tender. This dish is perfect for a festive dinner or a cozy family evening, and its harmonious blend of creamy aroma and golden crust makes it a true gastronomic delight.
1
Cut the fillet into small pieces.
- Chicken fillet: 6 pieces
2
Cut the white part of the leek into rings.
- Leek: 1 piece
3
Chop the garlic finely.
- Garlic: 2 cloves
4
Melt the butter and sauté the garlic in it over low heat for 1 minute.
- Butter: 75 g
- Garlic: 2 cloves
5
Sift the flour and, constantly stirring, pour in the milk. Heat for 3 minutes without stopping stirring.
- Wheat flour: 3 tablespoons
- Milk: 350 ml
6
Add chicken fillet, cream, salt, and pepper to taste, mix. Simmer on low heat for 15 minutes.
- Chicken fillet: 6 pieces
- Cream 35%: 150 ml
- Ground black pepper: to taste
- Salt: to taste
7
Roll the dough thinly to the size of the baking dish. Cut it into squares.
- Puff pastry: 200 g
8
Mix the chicken with the leek and place it in a greased dish.
- Leek: 1 piece
9
Cover the form with squares made of dough.
- Puff pastry: 200 g
10
Brush the top with lightly beaten egg yolk and place in a preheated oven at 180°C for 35-40 minutes.
- Egg yolk: 1 piece