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Rosidaisy
Small leek tarts with chicken
French savory pie with chicken breast, leeks, eggs, curry powder, crème fraiche and puff pastry.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Let the dough thaw. Cut the chicken fillet into cubes.
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Heat the oil in a frying pan. Fry the chicken on a high heat brown (but not yet cooked).
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Clean the leek and cut into rings.
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Fry the leek for 2-3 minutes until they have slightly shrunk. Season with salt and pepper.
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In a bowl, beat the eggs with a little salt, the curry and the crème fraîche.
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Grease the cake molds. Line them each with a slice of dough.
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First put the chicken-leek mixture into the molds and carefully pour the egg mixture over it.
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Fry the tarts on a rack in the middle of the oven for about 30 minutes until golden brown and done.
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Nutrition
320Calories
Sodium12% DV285mg
Fat22% DV14g
Protein42% DV21g
Carbs9% DV26g
Fiber20% DV5g
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