Puff pastry with chicken, mushrooms and tarragon

Preheat the oven to 200 ° C. Wash the leek and cut into rings of 1 cm wide. Halve the mushrooms. Slice the garlic.

Heat the butter in a frying pan. Sprinkle the chicken with pepper and salt and bake 3 minutes. Turn halfway.

Take out of the pan. Put the mushrooms, garlic and tarragon with pepper and salt in the pan and fry in the remaining cooking fat for 5 minutes on medium heat.

Change regularly. Add the leek and flour, stir and let cook for 3 minutes on low heat. Remove the pan from the heat and mix in the chicken.

Spread the chicken mixture over a greased oven dish.

Lay the slices of puff pastry together and roll out on a floured sheet to a piece of 18 x 40 cm.

Cut the piece into 9 strips of 2 cm wide. Halve the bars so that you have 18 bars of 2 x 20 cm.

Line the edge of the greased baking dish with 4 strips. Divide 10 bars in a braid pattern over the bowl, press them well on the edge.

Cover the edge with the last 4 bars. Brush the dough with egg.

Fry the pie in the middle of the oven for about 30 minutes until golden brown and done. Meanwhile, cook the rice according to the instructions on the package. Serve with the pie.