Chicken and Leek Pastries

Flaky, golden, and irresistibly savory, these Chicken and Leek Pastries are the ultimate crowd-pleasing treat! Featuring tender shredded chicken and sautéed leeks enveloped in a creamy Dijon mustard and thyme-infused sauce, this recipe combines hearty comfort with gourmet flair. Each puff pastry pocket is baked to perfection, delivering a buttery, crisp shell that contrasts beautifully with the rich, flavorful filling. Ideal as an appetizer, snack, or light meal, these pastries are both easy to prepare and sure to impress. Ready in under an hour, they’re perfect for a cozy family dinner or as a standout addition to your party platter.

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breast
• 2 medium-sized Leeks
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 2 tablespoons All-purpose flour
• 1.5 cups Milk
• 0.5 cup Chicken stock
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Fresh thyme leaves
• 2 sheets Puff pastry sheets
• 1 large Egg
• 1 tablespoon Water

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a medium skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown and fully cooked. Once done, remove from the skillet, allow to cool slightly, and then shred into bite-sized pieces.

Step 3

While the chicken cools, prepare the leeks by slicing them thinly and washing thoroughly to remove any grit. In the same skillet, melt the butter over medium heat and sauté the leeks until soft and aromatic, about 5-6 minutes.

Step 4

Sprinkle the flour over the leeks and stir to coat evenly. Cook for 1-2 minutes, then gradually pour in the milk and chicken stock, stirring constantly to create a smooth, creamy sauce.

Step 5

Add the Dijon mustard, salt, black pepper, and thyme to the sauce. Stir well, then mix in the shredded chicken. Remove the mixture from heat and allow to cool completely.

Step 6

On a lightly floured surface, roll out the puff pastry sheets slightly and cut each sheet into four equal squares (for a total of eight squares).

Step 7

Place a heaping spoonful of the chicken and leek mixture onto the center of each square. Fold the pastry over to form a triangle and press the edges firmly with a fork to seal.

Step 8

In a small bowl, beat the egg with the tablespoon of water to create an egg wash. Brush the tops of the pastries with the egg wash to achieve a golden finish while baking.

Step 9

Transfer the pastries to the prepared baking sheet and bake for 20-25 minutes, or until the pastries are puffed and golden brown.

Step 10

Allow the chicken and leek pastries to cool slightly before serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	(1331.9g)

Amount per serving	% Daily Value*
Calories	1981.9

Total Fat 104.9g	0%
Saturated Fat 35.3g	0%
Polyunsaturated Fat 4.2g
Cholesterol 624.7mg	0%
Sodium 3676.3mg	0%
Total Carbohydrate 111.9g	0%
Dietary Fiber 6.4g	0%
Total Sugars 28.1g
Protein 144.9g	0%

Vitamin D 236.7IU	0%
Calcium 686.9mg	0%
Iron 13.4mg	0%
Potassium 2072.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 29.4%

Carbs: 22.7%