prep: 1 hour
cook: 1 hour 10 minutes
cool: none
Two 17.3-ounce packages frozen puff pastry
filling
6 slices bacon, cut into ¼-inch pieces
3 tablespoons unsalted butter
2 leeks (white parts only), thinly sliced
½ small red onion, cut into ¼-inch dice
2 green onions, thinly sliced
¼ teaspoon freshly ground black pepper
Kosher salt
1 pound shredded cooked chicken breast
béchamel sauce
4 tablespoons (½ stick) unsalted butter
¼ cup all-purpose flour
2½ cups whole milk, warmed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
assembly
Flour, for the work surface
Kosher salt and freshly ground black pepper
1 large egg, whisked
1 tablespoon thinly sliced green onions, for garnish
1. Thaw the pastry according to the package directions.
2. In a large skillet, cook the bacon over medium-high heat until crispy, about 8 to 10 minutes. Use a slotted spoon to remove it to a plate lined with paper towels. Drain the grease from the pan.
3. Return the skillet to medium heat and add the butter. Add the leeks and red and green onions and sauté until caramelized, 15 to 20 minutes. Season with the pepper and a pinch of salt. Stir in the bacon and chicken and cook for 2 to 3 minutes to allow the flavors to meld. Set aside in a bowl to cool.
4. In a medium saucepan, melt the butter over medium heat. Add the flour, whisking constantly until a light blond paste forms. Be careful not to burn the roux. Slowly whisk in the warm milk. Bring to a gentle boil, still whisking, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in the salt, pepper, and nutmeg. Remove from the heat and whisk for 1 minute; the sauce will emit more steam. Set aside 1 cup of the béchamel, covered, to keep warm.
5. Pour the remaining 1½ cups béchamel over the chicken mixture and stir to combine. Let cool.
6. Preheat the oven to 400°F. Line a sheet pan with foil.
7. Lay out one sheet of the puff pastry on a lightly floured surface. Cut into 4 equal rectangles. Scoop about ½ cup of the chicken mixture onto the center of each piece. Season each with a pinch of salt and pepper.
8. Cut the second puff pastry sheet into 4 equal rectangles and set them on top of each filling. Using your fingers, pinch the edges together to form a seam around the filling. Press the edges with the tines of a fork to add detailing. Repeat with the remaining dough and chicken mixture.
9. Carefully transfer the pastries to the prepared sheet pan, keeping at least 1 inch between. Brush them with the beaten egg. Make a small cut on top of each pastry or poke it with a fork. Season each with a pinch of salt and pepper.
10. Bake until golden brown, 25 to 35 minutes. Serve hot, spooning 2 tablespoons of the reserved béchamel on top of each. Garnish with the green onions. Serve immediately.
Makes 8 servings