Chicken, Bacon, and Leek Puff Pastry Braids

• 1 sheet puff pastry, thawed
• 1 cup cooked chicken, diced
• 4 slices bacon, cooked and crumbled
• 1 large leek, white and light green parts only, finely chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 1 large egg, beaten (for egg wash)
• 1 tablespoon water

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a skillet, heat olive oil over medium heat. Add leeks and cook until softened, about 5 minutes.
3. 3 In a bowl, combine cooked chicken, bacon, leeks, salt, pepper, and thyme.
4. 4 Unfold puff pastry and cut into 8 equal strips.
5. 5 Place a spoonful of the chicken mixture along one edge of each strip.
6. 6 Fold the pastry over the filling to form braids, pinching ends to seal.
7. 7 Whisk egg with water to create an egg wash and brush over braids.
8. 8 Place braids on a parchment-lined baking sheet and bake until golden brown, about 20-25 minutes.
9. 9 Remove from oven and let cool slightly before serving.

Equipment

• Baking sheet
• Parchment paper
• Skillet

Variations

• Add a handful of grated cheddar for extra cheesiness.
• Substitute chicken with diced ham for a ham and leek braid.

Substitutions

• Use turkey bacon for a lighter option.
• Substitute leeks with thinly sliced onions if leeks are unavailable.

Pairings

• Crisp apple slices for a refreshing contrast.
• A zesty Dijon mustard dipping sauce.

Nutrition

Tips

• Chill braids for 15 minutes before baking for easier handling and flakier pastry.
• For extra flavor, sauté leeks with a splash of white wine.

Storage

Store in an airtight container at room temperature for up to 2 hours or refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked braids for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a tangy aioli or a simple green salad.
• Pair with a crisp Sauvignon Blanc.

FAQ