Chicken and leek is a good combination, you can make that into pie, soup, quiche or even stuffing. I should use leek more often in my Asian cooking considering the nutrient it has. I'm lucky to get the last leek from the supermarket as many people buy it to make soup for the cold weather. (My guessing!) This time I'm putting it into little triangles as finger food.
Chicken and Leek Triangles
(makes about 24)
300g chicken mince
1 leek, thinly sliced
1 bacon, finely chopped
1 teaspoon garlic minced
1/4 cup cream
1/4 cup white wine
1/4 cup parmesan cheese
12 sheets filo pastry
melted butter or vegetable oil for brushing
- Heat oil in pan, cook the chicken until brown then add the leek, bacon and garlic. Stir for a few minutes until the leek is soft. Add the wine, cream and seasoned with salt and pepper. Remove from the heat, stir in the parmesan cheese. Let cool.
- Lay the pastry onto the bench top, cut it into 4 strips lengthways. Take 2 strips and cover the rest while folding the triangles.
- Brush the bottom strip with butter and cover it with another strip. Place 1 tablespoon of the chicken mixture at the end of the strip. Fold the end diagonally over the fillings, then continue folding to the end of the strip to from a triangle. Brush it with more butter. Repeat the process for the rest of the pastry.
- Bake the triangles in an 180c preheated oven for about 25 minutes or until browned.
Source: Adopted and modified from the cookbook "Homestyle Chicken" published by Murdoch Books.