Small leek tarts with chicken

Name: small leek tarts with chicken
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 4 slice frozen dough for savory pie grab 10 slices; 200 g chicken breast; 3 el traditional olive oil; 500 g leeks; 3 medium sized egg; 1 tl curry powder; 2 el creme fraiche cup

French savory pie with chicken breast, leeks, eggs, curry powder, crème fraiche and puff pastry.

Ingredients

Kitchen Stuff

4 cake mold (Ø 15 cm)

Directions

Preheat the oven to 180 ° C.
Let the dough thaw. Cut the chicken fillet into cubes.
Heat the oil in a frying pan. Fry the chicken on a high heat brown (but not yet cooked).
Clean the leek and cut into rings.
Fry the leek for 2-3 minutes until they have slightly shrunk. Season with salt and pepper.
In a bowl, beat the eggs with a little salt, the curry and the crème fraîche.
Grease the cake molds. Line them each with a slice of dough.
First put the chicken-leek mixture into the molds and carefully pour the egg mixture over it.
Fry the tarts on a rack in the middle of the oven for about 30 minutes until golden brown and done.