CHICKEN AND LEEK BEGGARS PURSES

Chicken and Leek Beggars Purses image

Provided by Food Network

Time 2h45m

Yield 20 appetizers

Number Of Ingredients 13

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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
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

Steps:

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.
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.