Читать книгу Vegetable Kitchen - Bernhard Long - Страница 89

Serves 4 meals

200 grams puff pastry (frozen)

2 tablespoons toasted bacon

Flour (for rolling)

700 grams leeks

350 grams of chicken breast

1 carrot

1 clove of garlic

2 tablespoons oil

75 milliliters of dry white wine

500 milliliters chicken stock

Salt and freshly ground pepper

2 egg yolks (for brushing)

The preparation sequence

Defrost the puff pastry. Half with roasted diced bacon, sprinkle it lay the other sheet of dough and roll out the dough on a lightly floured surface 1 centimeter thick. Cut out 4-5 centimeters large circle with a circular cutter.

The leek, wash with water and chop wide rings in 2 centimeters. The meat in pieces and then chop coarsely chop with a knife. Carrot peel and chop into very fine slices. Peel garlic and chop finely and fry in a ovenproof skillet in hot oil. Meat admit and fry, add leeks and cook briefly, then add wine and allow to reduce this. Pour broth and season the soup with salt and pepper.

Divide the pastry circles on the pot, brush with egg yolk and bake about 10-15 minutes over high upper heat