Summary

Ingredients

• 2 tablespoons oil
• 1 onion (s), chopped
• 2 leeks, cut into thick slices
• 4 chicken breast fillet (s), cut into cubes without skin
• 1 clove garlic, chopped
• 150 ml white wine
• 150 ml chicken broth
• 140 ml double cream
• Tarragon, fresh (Tarragon)
• 375 g puff pastry
• 1 egg (s)

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Instructions

1. Heat the oil in a pan over medium heat and sauté the onions and leeks for 4-5 minutes. Add the pieces of meat and stir-fry for another 4-5 minutes. Add garlic and wine, bring to the boil and reduce by 2/3. Pour in the stock and cook until the sauce has reduced by half.
2. Add the cream and tarragon, bring to the boil and simmer for 5-6 minutes. Season and put in a 2.5l baking dish, allow to cool. Brush the edge of the form with a little water, roll out the puff pastry and pour over the form, press the edge down, cut off any protruding edges. Cut a small hole in the middle to let the steam escape. Place on a baking sheet and refrigerate for 15 minutes. Preheat the oven to 220 C. Mix the egg with a little salt and spread it over the puff pastry. Bake in the oven for 40-45 minutes.