John Myers
Ingredients for 4 servings:
- 225 g flour
- 1 pinch of salt
- 1 egg yolk
- 115 g butter, cold
- 2 tbsp water, cold
- 500 g chicken breast
- vegetable broth
- 2 stalk(s) leeks
- 100 g cooked ham
- 3 eggs
- 300 ml milk
- salt and pepper
- 100 g cheese, grated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Make a shortcrust pastry from flour, salt, egg yolk, butter, and water and chill for 30 minutes. In the meantime, cook the chicken breast in a pan with a little vegetable stock and let it cool. Cut the leek into rings and the cooked ham into cubes. Once the chicken breast has cooled, dice this too. Now spread the shortcrust pastry into a springform pan lined with baking paper, pulling up the edges so that the filling doesn’t run out. Now alternate the leek, ham, and chicken breast over the shortcrust pastry until it’s all used up. Finally, sprinkle the grated cheese on top. Beat the eggs in the milk and mix everything together well, then season with pepper and salt and pour everything into the springform pan. Now bake at 180 degrees Celsius (fan oven) for about 45 to 55 minutes. Be sure to let it stand for another 15 minutes before slicing, so that the rest has set. We prefer to eat them lukewarm or cold, which means you can easily make them the day before.
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