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It-Tnejn Li Huma 17.03.11

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Serves 6



75g butter

2 cloves garlic chopped

500g chicken breast filets cut into strips

2 leeks chopped

25g plain flour

75ml milk

50ml single cream

3 teaspoons French mustard

75g Stilton crumbled

50g Gruyere grated

2 tablespoons fresh chopped parsley

500g puff pastry

I egg beaten



  • - melt half the butter in a frying pan and sauté garlic and chicken for about 5 minutes; remove with a slotted spoon and set aside
  • - add remaining butter and sauté leeks for about 4 minutes; stir in flour, cook stirring for 1 minute then gradually add milk and cream
  • - bring to the boil and stir continuously until thickened
  • - add mustard, cheeses, parsley and chicken and season to taste; allow to get cold
  • - preheat oven to 200C/Gas6
  • - roll out pastry into a 54cm x 60cm rectangle and cut into six
  • - put filling down centre of each rectangle
  • - brush edges with beaten egg and make diagonal cuts 2cm apart; fold over pastry strips to enclose filling and seal ends
  • - put on baking sheet, brush with egg and bake for 20 minutes; reduce oven temperature to 180C/Gas4 and bake for a further 10 minutes
  • - serve hot or cold with a salad