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10 minutes
20 minutes
30 minutes
- 20g butter
- 1 leek, chopped
- 1 clove garlic, crushed
- 500g chicken thigh fillets, diced
- 4-5 mushrooms, sliced
- 127.50 gm chicken style liquid stock
- 126.25 gm cream
- 4 sheets puff pastry, thawed
- 1 egg, beaten
- Salt and pepper, to taste
- Heat your oven to 200C.
- Sauté the leek and garlic in the butter until fragrant. Then, add the chicken and cook until nicely browned.
- Sauté mushrooms for a minute, then stir in chicken stock and cream. Simmer until reduced.
- Place the pastry on baking paper, spoon the chicken mix in the center. Seal the edges with egg wash, then fold to create a parcel. Brush the top and sides of the parcel with more egg wash for a golden finish.
- Arrange the parcels on a non-stick baking sheet and bake until the pastry is a beautiful golden brown.
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