Recipe courtesy of Elegant Affairs

Chicken and Leek Beggars Purses

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  • Total: 2 hr 45 min
  • Prep: 45 min
  • Cook: 2 hr
  • Yield: 20 appetizers
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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


  1. 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:

  1. 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.
  2. 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.