Chicken and leek are favourite combinations of mine and to be honest, so is anything wrapped in puff pastry! The parcels are super easy to make and a great recipe to make ahead and freeze for those nights when you don’t feel like cooking. I love to serve them with a side salad for a light meal or a plate of veges for something a little heavier. Mmm…. I can smell them now!
- 40g butter
- 1 leek, white stem finely sliced
- 1 ½ teaspoon minced garlic
- 600 grams chicken breast fillets
- 3 Tablespoon cornflour
- 1 ½ cups chicken stock
- ½ cup cream
- 4 sheets puff pastry
- 1 egg, lightly beaten
- In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens.
- Roughly dice chicken (into pieces approx 1cm) and add to pan. Cook over high heat until chicken is browned.
- Mix cornflour & stock together and add to chicken mixture. Add cream. Reduce heat to medium & stir for a few minutes or until sauce thickens.
- Set aside to allow mixture to cool. To speed up the process, refrigerate mixture or spread out onto a tray.
- Preheat oven to 200ºC.
- Cut each sheet of pastry in half (giving you 2 large rectangles). Spoon some mixture onto one half of each piece. Fold the pastry over to enclose the filling and pinch edges to seal. I usually fold over the edges to stop mixture from running out. Cut a slit in the top of each one.
- Place pastry squares onto lined oven trays and brush the top with beaten egg. Bake in preheated oven for 15 mins or until golden.