2 tablespoons of olive oil
2 tablespoons chopped onion
1 cup chopped leeks
5 slices of bacon cut into small pieces
2 pieces chicken breast
1 tablespoon flour for all uses
¾ cup milk
½ cup chicken broth
1 package puff pastry containing 2 sheets (400g)
Salt and pepper
Cut the chicken into small cubes and the mushrooms in slices. Heat a saucepan and cook the onion and bacon. Then add the chicken to the mixture until it is cooked. Then put the mushrooms, salt and pepper. After about 2 ‘, sprinkle with the flour and stir well until it is spread everywhere. Remove from the heat, add the broth and milk, bring to heat and stir until it becomes a nice mixture. Allow it to cool slightly.
Apply one puff pastry sheet to the workbench and cut it crosswise, so you will have four equal pieces in front of you.
Place 2 tablespoons of filling on one side and cover it with the empty side of the puff pastry. Push the sides together with your fingers. Follow the same procedure with the rest of the pieces.
Then spread the pies on a baking sheet. Put an egg in a bowl, beat it well and cover the pies. Bake in preheated oven at 190 C for about 30-35′.
Once cooked, let them rest for about 10 ‘and serve.