Summary

Ingredients

• 225 grams flour
• 1 pinch (s) salt
• 1 egg yolk
• 115 g butter, cold
• 2 tablespoon water, cold
• 500 g chicken breast
• Vegetable broth
• 2 leeks
• 100 g cooked ham
• 3 egg (s)
• 300 ml milk
• salt and pepper
• 100 g cheese, rated

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Instructions

1. Make a shortcrust pastry from flour, salt, egg yolk, butter and water and put it in the fridge for 30 minutes.
2. In the meantime, cook the chicken breast in a saucepan with a little vegetable stock and let it cool.
3. Cut the leek into rings and the cooked ham into cubes, when the chicken breast has cooled down, also cut them into cubes.
4. Now distribute the shortcrust pastry in a springform pan lined with baking paper so that one edge is pulled up so that the filling does not run out. Now alternately spread the leek, ham and chicken breast on the shortcrust pastry until everything is used up. Finally, sprinkle the grated cheese on top.
5. Beat the eggs in the milk and mix everything together well, then season with salt and pepper and pour everything into the springform pan. Now bake at a preheated 180 degrees fan for about 45 to 55 minutes.
6. In any case, let stand for 15 minutes before cutting, then the rest is also bushed.
7. We prefer to eat them lukewarm or cold, which means you can make them a day in advance.