Chicken and Leek Beggars Purses

Total Time:
2 hr 45 min
Prep:
45 min
Cook:
2 hr

Yield:
20 appetizers

Ingredients
  • Herb crepes:
  • 3 eggs
  • 10 ounces milk
  • 1 -ounce butter, melted
  • 4 ounces flour, sifted
  • 1/2 teaspoon salt
  • 3 tablespoons chopped fresh thyme
  • Vegetable oil, as needed
  • Chicken Leek Filling:
  • 2 tablespoons leeks, diced small
  • 1 tablespoon butter
  • 1 chicken cutlet, diced
  • 1/2 cup heavy cream
  • Salt and pepper, to taste
  • 20 chives, for purses
Directions
Herb crepes:
  • Combine all the ingredients for the crepe recipe, excluding the oil, in a bowl and whisk until smooth. The batter should be the consistency of heavy cream. Adjust with flour or water. Let the batter rest for 30 minutes before making crepes. Coat a crepe pan or saute pan with oil. Add enough batter to cover the bottom of the pan. Cook until the edges begin to curl and flip over for a few seconds to cook the other side. Remove to a plate and continue with remaining batter.

Chicken Leek Filling:
  • Preheat oven to 350 degrees F. Saute the leeks in butter until translucent and cool in the refrigerator. Place the chicken in a food processor and puree until smooth. Transfer the chicken mixture to a bowl and fold in the remaining ingredients.

  • Place about 1 tablespoon of chicken mixture in the middle of a crepe; pull the edges up to form a beggar's purse and tie with chive that has been blanched for 20 seconds in boiling water. Place the purses on a sheet-pan and bake in a preheated 350 degree oven for approximately 5 minutes or until cooked through.


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