Filter
Reset
Sort ByRelevance
Rosidaisy
Small leek tarts with chicken
French savory pie with chicken breast, leeks, eggs, curry powder, crème fraiche and puff pastry.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
35 minMain dishfresh green beans, onion, traditional olive oil, half-to-half-chopped, Dutch herbs for vegetables, tomato cubes, sweet potato cubes, grated aged 48 cheese,minced meat dish with a sweet potato roof -
30 minMain dishRed onion, oven-green sweet potato, red pepper and broccoli, picadillo, mild olive oil, medium sized egg, fresh coriander, crème fraîche light paprika chili,Mexican oven vegetables with a fried egg -
25 minMain dishWhite rice, traditional olive oil, Dutch beef meatballs, onion, Bumbu spice rendang meat, water, winter carrot, chilled cobs,quick rendition of meatballs -
30 minMain dishcelery, Goudrenet apple, smoked chicken fillet, unroasted walnuts, luxury muesli rolls, traditional olive oil, natural salad dressing,meal salad of chicken, apple and celery
Nutrition
320Calories
Sodium12% DV285mg
Fat22% DV14g
Protein42% DV21g
Carbs9% DV26g
Fiber20% DV5g
Loved it