Chicken and Leek Pastries

READY IN: 45mins
Recipe by Diana Adcock

A great little appetizer for 4 or a main for 2 with a tossed salad and a steamed veggie.

Top Review by mangomom

This filling is delicious! However, I found working with the phyllo dough to be extremely frustrating and we weren't crazy about the finish, so I made them a second time with puff pastry like a turnover, which was far easier to work with and better liked as a finished product by my family. I was thrilled to find this recipe, as it reminded me of a pastry I had at a French bakery in London! Thanks for a yummy recipe!

Ingredients Nutrition


  1. In a large skillet heat the oil over medium heat.
  2. Cook the chicken until just done, around 15 minutes.
  3. Remove and drain on paper towels.
  4. Cool to handle and chop.
  5. Add bacon, leeks and garlic to skillet and cook 4 minutes-you want the leeks soft, the bacon crisp.
  6. Add chopped chicken, wine, cream and mustard.
  7. Cook, stirring constantly for 4 to 5 minutes-you want it thickened a bit.
  8. Remove from heat and add 1/3 cup of the cheese.
  9. Season with salt and pepper and cool slightly.
  10. Lay out 1 sheet of phyllo, butter your hands and Print the sheet-lay onother sheet on top and repeat.
  11. Cut into 4 strips.
  12. Place around 1 1/2 T.
  13. filling on each strip and fold like you would a flag.
  14. Place on baking sheet and repeat.
  15. Use more phyllo if needed.
  16. Brush tops with remaining butter and sprinkle with remaining cheese.
  17. Bake 20 minutes at 400*.

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